摘要
通过正交试验,对玉米饮料的稳定性进行研究,得出玉米饮料稳定剂的最佳配方:黄原胶0.05%、魔芋胶0.015%、CMC 0.1%、乳化盐0.02%。玉米饮料的最佳生产工艺参数:均质温度为65℃,第一次均质压力为20 MPa,第二次均质压力为25 MPa,溶液pH值为6.0,杀菌温度为90℃,杀菌时间为30 min。用该方法制作的玉米饮料的保质期可达120 d。
By orthogonal test,this paper studied on the stabilizer of corn beverage and determined the best formula: 0. 05% xanthan gum,0. 015% konjac gum,0. 1% CMC,0. 02% emulsifying salt. The optimum processing parameters: homogeneous temperature of 65 ℃,the first homogeneous pressure of 20 MPa,the second homogeneous pressure of 25 MPa,a pH value of 6,sterilization conditions of 90 ℃,30 min. The corn beverage prepared by this method has a shelf life of 120 days.
出处
《江苏调味副食品》
2014年第3期20-23,共4页
Jiangsu Condiment and Subsidiary Food
关键词
玉米
饮料
稳定性
corn
beverage
stability
