| 黑玉米饮料的工艺与配方研究 |
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| 引用本文： | 石志红.黑玉米饮料的工艺与配方研究[J].安徽农业科学,2009,37(10):4637-4638. |
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| 作者姓名： | 石志红 |
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| 作者单位： | 贵州铜仁职业技术学院,贵州铜仁,554300 |
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| 摘 要： | 目的]寻求黑玉米饮料的最佳生产工艺。方法]以成熟度为60%～70%的黑玉米鲜穗为材料生产黑玉米饮料,研究不同酶解条件、糖化时间、糖化酶用量和稳定剂等对产品质量的影响。结果]最佳酶解条件为：a-2淀粉酶用量1%,90℃保温酶解5 min;糖化酶参考用量为：液化DE值17%,淀粉乳33%,酶制剂240 U/g淀粉,实际生产中,糖化酶加入比例1%,55～60℃保温糖化4～5 h;添加比例为0.20%的复合稳定剂（琼脂＋黄原胶）的稳定效果最好;三聚磷酸钠、食盐、柠檬酸钠等对饮料电解质平衡和稳定性具有重要影响。结论]黑玉米饮料的最佳生产工艺为：a-2淀粉酶（添加比例1%）90℃酶解5 min,糖化酶（添加比例1%）55～60℃糖化4～5 h,0.20%复合稳定剂（琼脂＋黄原胶）。
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| 关 键 词： | 黑玉米 a-2淀粉酶 复合稳定剂 |
Study on Process and Formula of Black Corn Beverage |
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| SHI Zhi-hong.Study on Process and Formula of Black Corn Beverage[J].Journal of Anhui Agricultural Sciences,2009,37(10):4637-4638. |
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| Authors: | SHI Zhi-hong |
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| Institution: | SHI Zhi-hong(Tongren College of Vocational Technology;Tongren;Guizhou 554300) |
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| Abstract: | Objective] The aim was to seek the optimal production process of black corn beverage.Method] Black corn beverage was produced with material of fresh black corn which maturity was 60%-70%.The effects of different enzymatic hydrolysis conditions,saccharifying time,saccharidase dosage and stabilizer on the quality of products were investigated.Result] The optimal enzymatic hydrolysis conditions was that α-2 amylase amount of 1% and enxymatic time of 5 min at 90 ℃.The referencing quantity of saccharidase was that liquefied DE value of 17%,starch milk of 33% and enzyme preparation of 240 U/g starch.In actual production,the addition proportion of saccharidase was1%,the saccharifying time was 4-5 h at 55-60 ℃.The stable effect of compound stabilizer(agar +xanthan) at 0.20% was the best.The effects of sodium tripolyphosphate,salt and sodium citrate on electrolyte balance and stability of beverage were important.Conclusion] The optimal process for producing black corn beverage was that enxymatic time of 5 min at 90 ℃ with 1% α-2 amylase,saccharifying time of 4-5 h at 55-60 ℃ with 1% saccharidase and compound stabilizer(agar +xanthan) of 0.20%. |
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| Keywords: | Black corn α-2 amylase Compound stabilizer |
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