摘要
以糯玉米、滁菊花为主要原料,对澄清型玉米菊花饮料加工工艺进行了研究,确定了饮料的最佳加工工艺条件。结果表明,按1∶10料水比对玉米进行磨浆,浆液过滤后加入1.5 mL/Lα-淀粉酶在90℃下液化1.5小时,以及加入0.5 g/L糖化酶在65℃下糖化0.5小时,酶解处理后的浆液静置后取上清液得到糯玉米汁;以1∶200的花水比浸提得到菊花浸提液。以感官品质为指标,经正交试验得到饮料最佳调配比例:玉米汁与菊花浸提液按3∶2比例混合,其他配料以混合液为基准的添加量分别为:4%砂糖、0.04%柠檬酸、0.06%安赛蜜和0.006%玉米香精。生产的玉米菊花饮料不仅色泽好、保留了原有玉米和菊花的清香,且具有一定的保健功能成分。
The processing condition of corn-chrysanthemum-based beverage using waxy corn and chrysanthemum as materials was studied.The results showed that waxy corn juice was obtained by grinding the seed of waxy corn in the ratio 1：10 of seed to water,and then liquefying using 1.5 mL/L α-amylase for 1.5 hours at 90℃,and saccharifing using 0.5 g/L glucoamylase for 0.5 hour at 65℃.The chrysanthemum extracted liquid was extracted in the ratio 1∶ 200 of chrysanthemum to water.Based on organoleptic quality of beverage,the optimum mixed ratio is 3∶ 2 of corn juice to chrysanthemum extracted liquid,other ingredients are respectively： 4% suger,0.04% citric acid,0.06% acesulfame and 0.006% corn essence.The product has better color,maintain the flavor of corn and chrysanthemum,and can provide potential health benefits.
出处
《包装与食品机械》
CAS
2011年第2期6-9,共4页
Packaging and Food Machinery
基金
科技部星火计划重点项目(2010GA710009)
安徽省教育厅重点项目(KJ2010A075
KJ2008A079)
安徽省农业科技成果转化资金项目(09150306012)
关键词
糯玉米
滁菊花
饮料
总酚
总抗氧化活性
waxy corn
chrysanthemum
beverage
total phenolics
total antioxidant activity
