摘要
以甜玉米为原料 ,采用α -淀粉酶、糖化酶酶解工艺 ,水解甜玉米中的淀粉 ,生产出澄清透明、具有甜玉米特有香味的澄清型甜玉米饮料 ,并研究了混浊型甜玉米饮料的加工工艺和稳定性 。
A clear juice was made from sweet corn through the processes that include enzymolysis by α-amylase and carbohydr ases,to hydrolyze the starch in the sweet corn.The clear juice is characterized by unique flavor.And the processing technology and stability of the cloudy juice are studied,and the reasonable processing technology is found.
出处
《食品工业科技》
CAS
CSCD
北大核心
2001年第3期53-55,共3页
Science and Technology of Food Industry
