| 甜玉米饮料的研制 |
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| 引用本文： | 翟金兰,周红,童军茂,杨艳彬,黄春振. 甜玉米饮料的研制[J]. 食品工业科技, 2001, 0(3): 53-55 |
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| 作者姓名： | 翟金兰 周红 童军茂 杨艳彬 黄春振 |
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| 作者单位： | 新疆石河子大学工学院食品科学系, |
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| 摘 要： | 以甜玉米为原料，采用α-淀粉酶、糖化酶酶解工艺，水解甜玉米中的淀粉，生产出澄清透明、具有甜玉米特有香味的澄清型甜玉米饮料，并研究了混浊型甜玉米饮料的加工工艺和稳定性，从而确定了产品的工艺方案。
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| 关 键 词： | 甜玉米 α-淀粉酶 糖化酶 清汁 浊汁 |
Development of sweet corndrink |
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| Zhai Jinlan et al.. Development of sweet corndrink[J]. Science and Technology of Food Industry, 2001, 0(3): 53-55 |
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| Authors: | Zhai Jinlan et al. |
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| Affiliation: | Zhai Jinlan et al. |
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| Abstract: | A clear juice was made from sweet corn through the processes that include enzymolysis by α-amylase and carbohydr ases,to hydrolyze the starch in the sweet corn.The clear juice is characterized by unique flavor.And the processing technology and stability of the cloudy juice are studied,and the reasonable processing technology is found. |
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