澄清型甜糯玉米汁的工艺优化及品质分析

Process optimization and quality analysis of clarified sweet waxy corn juice

选用安徽科技学院玉米研究基地的凤糯8号玉米为原料,通过榨汁、酶解、过滤等工序生产澄清型玉米汁饮料,并探究其最佳工艺.实验选择玉米汁料液比,白砂糖添加量,柠檬酸添加量,复合酶添加量为优化参数进行单因素试验,以感官评价、糖含量以及沉淀率为优化指标,通过Box-Behnken响应面法确定最佳工艺参数,利用正交优化复合酶及稳定剂最佳配比.确定最佳生产工艺如下:玉米汁料液比为1∶7 g/mL、白砂糖添加量为4%、柠檬酸添加量为0.2%、复合酶添加量为0.15%、复合稳定剂的添加量为0.26%.以市售玉米汁为参照分析产品品质,结果表明生产出的澄清型玉米汁饮料风味浓郁,口感细腻,感官评价分值高,稳定性较好.研究结果为澄清型甜糯玉米汁的工业化生产提供了理论依据.

Feng nuo 8 corn was selected as the experimental material from the corn experimental base of Anhui Science and Technology University.The optimum production process of clarified corn juice beverage was studied by optimizing the processes of juice extraction,enzymatic hydrolysis and filtration.In the experiment,the ratio of corn juice to liquid,the amount of white sugar,the amount of citric acid and the amount of compound enzyme were selected as the optimization parameters to carry out the single factor experiment.The sensory evaluation,sugar content and sedimentation rate were used as the optimization indexes.The optimum process parameters were determined by Box-Behnken response surface method,and the optimum ratio of compound enzyme and stabilizer was optimized by orthogonal optimization.The optimum production process was determined as follows:the optimum solid-liquid ratio of corn juice was 1∶7 g/mL,the addition amount of white granulated sugar was 4%,the addition amount of citric acid was 0.2%,and the addition amount of compound enzyme was 0.15%,the addition amount of composite stabilizer was 0.26%.The quality of the product was analyzed with reference to commercially available corn juice.The results showed that the produced clarified corn juice beverage had strong flavor,delicate taste,high sensory evaluation score,and good stability.The results provide a theoretical basis for the industrial production of clarified sweet waxy corn juice.