热处理对加工紫玉米饮料颜色的影响

Pigment Stability in Purple Corn Beverage were Affected by Some Factors during Thermal Processing

研究了在加工过程中预煮、酶解和杀菌等热处理对紫玉米饮料颜色的影响。利用紫外可见分光光度计测定紫玉米饮料在510 nm的吸光度,分析吸光值的变化规律,从而判断颜色的热稳定性。通过实验确定了最佳热处理工艺参数:预煮为50℃,4 h;酶解为0.1%α-淀粉酶60℃,1 h;杀菌为85℃,30 min。重点研究了杀菌条件对饮料颜色的影响,经方差分析得出结论:杀菌温度对饮料颜色影响差异极显著,杀菌时间对饮料颜色的影响显著。因此,在紫玉米饮料加工过程中,热处理工序主要考虑选择低温度,也要考虑选择受热时间短些。

Pigment stability in purple corn beverage were affected by some factors during thermal processing, especially by heating time and heating temperature in the courses of pre-cooking, enzyme lysis and sterilization. The pigment thermal stability of the purple corn beverage was determined by the variation of the absorptive value of the beverage at 510 nm on a spectrophotometer. The optimal parameters for pre-cooking, enzyme lysis and sterilization processes were recommended at 50℃ in 4 h, 60℃ in 1 h with 0.1% a-amylase, 85℃ in 30 min, respectively. The condition of sterilizing process on the pigment stability received much attention. The results pointed that temperatures in the sterilizing phage influenced the pigment stability statistical very significant difference, and lasting time of sterilizing kept an influence at significant difference. Lower temperature and reducing the heating time as soon as possible should be taken into a consideration on thermal process for stabling the pigment.