摘要
[目的]优化白粒糯玉米浊汁饮料的加工工艺。[方法]以白粒糯玉米全籽粒为原料,在单因素试验结果的基础上,通过正交试验研究了影响白粒糯玉米浊汁饮料感官品质各因素的主次顺序及较优组合。[结果]试验表明,绵白糖的适宜添加量为4%;影响白粒糯玉米浊汁饮料沉淀率各因素的主次顺序为吐温-80>CMC-Na>卡拉胶>黄原胶;影响白粒糯玉米汁饮料感官各因素的主次顺序为吐温-80>黄原胶>CMC-Na>卡拉胶,较优组合均为黄原胶0.25%、CMC-Na 0.15%、卡拉胶0.10%、吐温-80 0.15%。[结论]研究制得的饮料产品甜度适中,色泽洁白,糯玉米香味浓郁,稳定性极好,是一种适合各种人群的健康食品。
[Objective] To optimize processing technique of turbid white waxy corn juice drink.[Method] Taking whole grains of white waxy corn as raw materials,the turbid juice drink was studied.On the basis of single factor test results,the order of priority and the optimum combination of each factor that affect the sensory quality of turbid white waxy corn juice drink were studied by orthogonal test.[Result] The results showed that soft white sugar＇ s suitable dosage was 4％.The order of priority of each factor that affect the precipitation rate of turbid white waxy corn juice drink was tween-80 ＞ CMC-Na ＞ carrageenan ＞ xanthan gum.The order of priority of each factor that affect the sensory quality of turbid white waxy corn juice drink was tween-80 ＞ xanthan gum ＞ CMC-Na ＞ carrageenan.The optimum combinations of each factor were xanthan gum 0.25％,CMC-Na 0.15％,carrageenan 0.10％,tween-80 0.15％.[Conclusion] The obtained juice drink has characteristics of moderate sweetness,white color,waxy corn flavor and stability,which is a healthy food for all of people.
出处
《安徽农业科学》
CAS
2014年第24期8353-8355,8357,共4页
Journal of Anhui Agricultural Sciences
基金
河北省大学生创新创业训练计划项目(201311832016)
关键词
浊汁
饮料
糯玉米
稳定性
Turbid juice
Drink
Waxy corn
Stability
