全糯玉米浆关键生产工艺参数的研究

以速冻的乳熟期糯玉米为原料制成全糯玉米浆，该产品采用最少加工新工艺路线，原料利用率达100％，提高了产品的营养价值，降低了生产成本；确立无酶解、无糊化等特殊工艺，缩短了工艺流程，节约能源。主要对全糯玉米浆的磨浆和均质关键工艺参数进行了研究。以全糯玉米浆的沉淀率和悬浮稳定性为评判标准，确定最佳工艺参数是磨浆2次，均质压力30MPa，均质次数2次。获得出全糯玉米浆体系颗粒的中位径在60-70gm时，全糯玉米浆体系最稳定。

The study on the key production process parameters of all waxy corn steep liquor

This paper used the frozen culm waxy maize as raw material made the all waxy corn steep liquor.This product uses the least processing new process line, raw material utilization ratio of 100%, improve the nutritional value of products, and to reduce the production cost.Establish no enzyme solution, no gelatinization ,and other special process, shorten the process flow, to save energy. This paper mainly studies all the waxy corn steep liquor＇s key process parameters of milling and homogeneous. Precipitation rate and suspension stability as the evaluation standardof the waxy corn steep liquor.Determine the optimal process parameters is milling 2 times, homogeneous pressure 30 MPa, homogeneous times as the two times.In the waxy corn steep liquor system of the particles in a diameter of 60 - 70 μm, the all waxy corn steep liquor system is the most stable