玉米全须天然降糖饮料配方的研制

The development on the natural hypoglycemic beverage formula of corn silk

本试验通过对东北优质玉米须的清洗、烘干、粉碎、蒸煮、均质等加工处理,形成均匀稳定的悬浮状的饮料。在饮料的制备过程中保证玉米须全液浓度为30%的前提下以感官评分为指标,采用单因素试验对玉米须天然降糖饮料的配方进行探讨、设计与分析、优化。试验表明:玉米须天然降糖饮料的最佳配方为浓度为30%的玉米须全液46 mL、30%的木糖醇0.45 mL、25%的蛋白糖0.25 mL、10%的柠檬酸0.35 mL、黄原胶0.009 g,蒸煮时间为60 min,干燥温度为70℃,干燥时间10 h。

Through the processes to high - quality corn stigma, which is from northeast of China, a balance and stable suspension beverage was formed. The processes include washing, drying, crushing, boiling, homogeneity and so on. During the process of preparation, to ensure the liquid of corn of 30%, the sensory score was led as an index. The single factor experiment was used to probe, design, analysis and optimize this corn silk natural hypoglycemic beverage formula. Tests show that the optimum formula of corn silk natural hypoglycemic beverage is as follows： 46 mL liquid of corn stigma of 30%, 0.45 mL xylitol of 30%, 0.25 mL proteoglycan of 25%, 0.35 mL citric acid of 10%, 0. 009 g xanthan gum. The cooking time is 60 min; drying temperature is 70 ℃ and the drying time is 10 h.