18 种玉米组分对其饮料产品颜色和稳定性的影响

以18 种玉米为对象，研究糯玉米、甜糯玉米、甜玉米的主要组成成分（水分、灰分、脂肪、蛋白质、糖类、淀粉及游离氨基酸）以及相应的玉米饮料的色差、黏度和稳定性，并通过分析玉米组分和玉米饮料的特性间的相关性，研究原料玉米的品种及组成成分对玉米饮料品质的影响要素。结果表明：甜玉米的水分和糖含量均远大于糯玉米，淀粉含量和灰分都显著低于糯玉米。甜糯玉米水分含量介于两者之间，其他组成和糯玉米相似。18 种玉米制成的饮料产品中甜玉米的黄度显著高于糯玉米，甜糯玉米介于两者中但更偏向于糯玉米；糯玉米中苏科花糯2008和苏玉糯639及甜玉米中晶甜7号和8号的稳定性较好。显著性分析结果显示：甜玉米制得的饮料的稳定性与其原料中直链淀粉、总淀粉含量呈显著负相关；与总糖含量则呈显著正相关。

Effect of Major Components of 18 Kinds of Corn on the Color and Stability of Corn Beverage Products

The main components (moisture, ash, lipid, protein, sugar, starch, and free amino acids) of three types of corn
including waxy corn, sweet-waxy corn and sweet corn and their effect on the color difference, viscosity and stability of the
corresponding corn beverages were analyzed. Based on the analytical results obtained, corn variety and major components
were identified as important factors that influence the quality of corn beverage by examining the correlation between corn
components and properties of corn beverage. The results showed the contents of moisture and sugar in waxy corn were
much higher than in sweet corn, but the contents of starch and ash in waxy corn were lower than in sweet corn. Although the
moisture content of sweet-waxy corn was between waxy corn and sweet corn, sweet-waxy corn was similar to waxy corn
in terms of all other major components tested. Among beverage products made from 18 kinds of corn, sweet corn beverage
had a significantly higher yellowness than waxy corn beverage, and sweet-waxy corn was between the two others, being
closer to waxy corn. The stability of beverages made from waxy corns Sukehuamuo 2008 and suyunuo 639, as well as sweet
corns Jingtian No. 7 and No.8 was higher than that of other kinds of corns. The correlation analysis showed that the stability
of sweet corn beverage was negatively correlated to the activity of amylase and total starch contents but was positively
correlated to sugar content.