摘要
利用L9(34)正交试验设计方法对澄清型糯玉米饮料加工过程中影响因素进行优化组合,结果表明:首先按料水比1:4打浆,α-淀粉酶加酶量为0.08%,并在70℃液化60min后将pH调至4.5,再添加0.045%糖化酶按65℃糖化3.5h;然后按蔗糖8%、柠檬酸0.04%、食盐0.025%进行风味调配,据此可实现澄清型糯玉米饮料的最佳口感。
Make use of orthogonal design to optimize the affect factor combination of clarification waxy maize beverage process, the result indicates that： Begin with pulping at the ratio of 1：4 with material to water by following with 0.08% α-amylase addition, liquefying at 70 ℃ for 60 min, then saccharifying at 65 ℃ for 3.5 h with 0.045% saccharifying enzyme in 4.5 pH condition. The final optimum formula is： 8% sucrose, 0.04% lemon acid, 0.025% salt. The beverage obtained has the best taste by previous step.
出处
《食品科技》
CAS
北大核心
2011年第9期88-91,共4页
Food Science and Technology
关键词
糯玉米
液化
糖化
正交设计
waxy maize
liquefying
saccharifying
orthogonal design
