摘要
以玉米粒为原料,采用浸泡、磨浆、去渣、淀粉酶酶解等工艺,添加复合稳定剂,并添加其他食品添加剂,高温灭菌,研制出营养丰富、风味诱人的饮料。采用正交实验方法,研究发现复合稳定剂的最佳配比方案为:0.35%琼脂、0.25%CMC-Na,此时的玉米饮料组织均匀,流动性良好。
This paper to corn kernels as raw material,by soaking,refining,slag,amylase enzymes solutions such as technology,add composite stabilizer and add other food additive,high temperature sterilization,developed a rich nutrition and outstanding flavor of corn beverage.Using the orthogonal experiment method,the study found that the best proportion of composite stabilizer scheme for：0.35% agar,making 0.25% CMC-Na.At this time of corn drinks organization even,good liquidity.
出处
《粮食科技与经济》
2012年第6期49-50,54,共3页
Food Science And Technology And Economy
关键词
玉米
饮料
稳定性
corn
beverage
stability
