| 糯玉米浆制备的新工艺研究 |
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| 引用本文： | 郭成宇,周红芳.糯玉米浆制备的新工艺研究[J].现代食品科技,2011,27(5):534-539. |
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| 作者姓名： | 郭成宇 周红芳 |
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| 作者单位： | 齐齐哈尔大学食品学院,农产品(玉米)深加工工程技术研发中心,黑龙江齐齐哈尔,161006 |
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| 摘 要： | 以新鲜的速冻糯玉米为主要原料,研究出糯玉米浆生产的新工艺过程.该生产工艺过程无过滤和糊化工序,原料利用率达100%.通过测定糯玉米浆的粒径、沉淀率,悬浮稳定性和感官评定,确定了糯玉米浆最佳的生产工艺参数:磨浆次数为2次;均质压力为30MPa,均质温度为40℃,均质次数为2次;灭菌时间为121℃下25min,使产品的保质...
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| 关 键 词： | 糯玉米浆 过滤 糊化 工艺参数 |
New Process of Preparation of Waxy Corn Pulp |
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| GUO Cheng-yu,ZHOU Hong-fang.New Process of Preparation of Waxy Corn Pulp[J].Modern Food Science & Technology,2011,27(5):534-539. |
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| Authors: | GUO Cheng-yu ZHOU Hong-fang |
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| Affiliation: | (The Center of Corn(Agricultural Product) Deeply Processes Engineering Technique,The Food College,Qiqihar University,Qiqihar 161006,China) |
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| Abstract: | Use the fresh waxy corn as the main raw material,the new process of preparation process of the waxy corn pulp was studied.And the process preparation included non-filtered and non-gelatinization process with raw material utilization rate being up to 100%.Through determination of the particle size,sedimentation rate,suspension stability and sensory evaluation,the best technology parameters were: refining frequency 2,homogenious pressure 30 MPa,homogenious temperature 40 ℃,homogeneous times 2,refining times two,sterilization time 25 minutes and temperature 121 ℃. |
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| Keywords: | waxy corn pulp filtration gelatinization process parameters |
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