期刊论文、会议论文

Application Study of α-amylase in the Production of Sweet Corn Beverage

中文

湖北工业大学学报

1003-4684

2006

21

2

17-20

湖北省机械工程学会设计与传动专业委员会2006年学术年会

湖北省机械工程学会设计与传动专业委员会2006年学术年会论文集

2006-10-01

武汉

中国机械工程学会<&wdkj&>湖北省机械工程学会

10.3969/j.issn.1003-4684.2006.02.006

本校为第一机构

研究了甜玉米加水磨浆、酶解、冷却去沉淀等技术对饮料中玉米可溶性固形物含量、产品稳定性、风味和口感的影响.优化出的酶解条件是:α-淀粉酶用量为16 u/g湿玉米粒、温度70℃、自然pH、酶解60 min.利用本工艺生产的甜玉米饮料,玉米固形物含量高、粘度合适、风味突出、口感好、久置无沉淀,保质期可达12个月.

The soluble solids of corn in the sweet corn beverage and stability and flavor and taste of the product were studied concerning the technology of milling to add the water and enzymolysis and cooling off to precipitate. The optimum enzymolysis conditions were that a-amylase dosage was 16u/g sweet corn and temperature 70℃ and pH value nutural and enzymolysis time 60 rain. Making use of the craft,the soluble solid content of corn in the sweet corn beverage was increased, viscidity was proper, flavor and taste...