摘要
以甜玉米为原料,采用现代生物技术生产甜玉米饮料,通过正交试验筛选出甜玉米汁最佳酶解条件为:淀粉酶用量0.05%,在70℃液化60min,再进行糖化,在60℃温度下糖化酶用量0.10%,糖化3h,制取甜玉米原汁进行调配。最佳配方为柠檬酸为0.1%、白砂糖为4.5%和氯化钠为0.05%时,生产出的饮料具有浓郁的玉米香味,色泽、口感俱佳。
Beverage was made from sweet corn through processes that include enzymolysis by amylase and glucoamylase, to hydrolyze starch in the sweet corn. Following date demonstrated that optimum formula of product was composed of O. 1% citric acid, 4.5% sugar and0.05% sodium chloride.
出处
《粮油加工（电子版）》
2015年第7期55-57,共3页
Machinery for Cereals Oil and Food Processing Main Contents
关键词
甜玉米
酶解
糖化
调配
sweet corn
enzymolysis
saccharification
blending
