摘要
将变性淀粉作为稳定剂添加至玉米饮料中以提高玉米饮料的稳定性。采用单因素和正交试验研究3种变性淀粉对玉米饮料稳定性的影响。结果表明:向玉米饮料中添加0.8%羟丙基复合变性淀粉、0.8%乙酰化变性淀粉和0.6%羟丙基辛烯基琥珀酸酯化淀粉,可以提高玉米饮料的稳定性,降低其离心沉淀率。对玉米饮料混浊稳定性和离心沉淀率效果影响主次顺序为:羟丙基复合变性淀粉,羟丙基辛烯基琥珀酸酯化淀粉,乙酰化变性淀粉。
In order to improve the stability of maize beverage,modified starch is added as the stabilizer.Investigations have been made to study the impact of three kinds of modified starches with one-factor and orthogonal experiment.Results showed that the maize beverage can be improved with 0.8% hydroxypropyl composite modified starch,0.8%cassava modified starch and 0.6% hydroxypropyl octenylsuccinate esterification starch,and lowered centrifugal sedimentation.The order of the impact of these three modified starches from high to low is:hydroxypropyl composite modified starch,hydroxypropyl octenylsuccinate esterification starch and cassava modified starch.
出处
《食品与机械》
CSCD
北大核心
2015年第1期208-211,共4页
Food and Machinery
基金
漯河市创新型科技团队项目(编号:201302)
河南省科技发展计划项目(编号:122102110098)
关键词
玉米饮料
变性淀粉
稳定性
maize beverage
modified starch
stability