摘要
以玉米为主要原料,采用现代酶工程技术生产玉米饮料.通过正交试验筛选出玉米饮料最佳酶解条件,即酶用量0.4%,料水比1:4,时间60min,温度90℃,DE值可达2.76.由该方法生产的玉米饮料最大限度的保留了玉米的色、香、味,组织状态均匀,稳定性好.
Taking corn as the main raw material, modem enzyme engineering technology is used to produce corn beverage. The orthogonal tests screen out the best enzymatic hydrolysis conditions of corn beverage, namely, the dosage of enzyme 0.4%, feed - water ratio 1：4, time 60min, temperature 90 ℃, DE values up to 2.76. The corn beverage produced by this method retains the color, smell, taste of the corn to the utmost extent, the organizational state is uniform and the stability is good.
出处
《通化师范学院学报》
2012年第2期36-37,共2页
Journal of Tonghua Normal University
关键词
玉米
饮料
酶解
corn
beverage
enzymolysis
