浑浊型玉米浆玉米须复合饮料的研制

研究浑浊型玉米浆玉米须复合饮料的制备工艺。重点探讨糖、酸等辅料添加量,复合稳定剂配方及均质工艺对产品品质的影响。结果表明,该复合饮料的最佳配方为玉米原浆与玉米须提取液体积比1∶1,蔗糖7%,乳酸0.03%,盐0.10%,琼脂0.02%,黄原胶0.1%,CMC 0.15%,蔗糖酯0.1%;最佳均质工艺为二次均质工艺,处理温度60℃,第一次均质压力20MPa、第二次均质压力25MPa。

Development of composite drink made from turbid-type corn silk and corn syrup

The production process of composite drink made from turbid-type corn syrup and corn silk was studied.The effects to the quality of the product were discussed,of additions of sugar,acid and auxiliary material,and inhomogeneous process of composite stabilizer formula.The results showed that the best formula of this complex drinks made from corn and corn silk were: proportion of puree to extraction 1∶1,sugar 7%,lactic acid 0.03%,salt 0.10%,0.02% AGAR,xanthan gum 0.1%,CMC 0.15% and sucrose ester 0.1%.The best homogeneous process was twice homogeneous processes in 60 ℃,with homogeneous pressure 20 MPa at the first time,and 30 MPa at the second time.