Suspension stability of the compound juice prepared with whole corn and pea

A compound juice was developed with whole corn and pea as raw material.The effect of limited hydrolysis of corn and pea starch, high pressure homogenization conditions on the improvement of the suspension stability of whole corn and pea juice was investigated.The results showed that the limited hydrolysis of amylase led to lower value of the sediment coefficients.The coefficient of suspension and sediment for the compound juice was reduced with the increasing homogenization pressure and time, exhibiting the improvement of suspension stability of the compound juice.The coefficients of suspension and sediment of whole corn and pea juice prepared by hydrolysis ( α-amylase 4U/g juice, 50min) and homogenization ( pressure 40 MPa, 20min) were 3.15% and 2.3%, respectively, showing excellent stability over a period of 60 d.