玉米豌豆全谷物复合汁悬浮稳定性的研究

李素芬; 刘建福

doi:10.13386/j.issn1002-0306.2014.17.044

玉米豌豆全谷物复合汁悬浮稳定性的研究

天津商业大学生物技术与食品科学学院
天津市食品生物技术重点实验室

基金项目:

天津市科技计划星火专项(10ZHXHNC08200)；国家十二五科技支撑计划(2012BAD34B05-07)；

详细信息

作者简介:
李素芬 (1970-) , 女, 实验师, 研究方向:食品科学与工程。;

中图分类号: TS275
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出版历程
- 收稿日期: 2013-12-29

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

School of Biotechnology & Food Science, Tianjin University of Commerce;Tianjin Key Laboratory of Food Biotechnology

摘要

摘要: 以鲜嫩黄玉米、黄豌豆为原料,开发出玉米、豌豆营养健康全谷物复合汁。研究了玉米、豌豆淀粉的有限酶法水解、高压均质等工艺条件对全谷物复合汁悬浮稳定性的影响。结果表明:α-淀粉酶有限水解玉米、豌豆淀粉可降低全谷物复合汁的沉淀系数,增加悬浮稳定性。随着均质压力和均质时间的增加,复合汁的上浮系数和沉淀系数均减小。经过酶解（α-淀粉酶用量4U/g汁,时间50min）、均质（压力40MPa,时间20min）等工艺制备的全谷物复合汁具有良好的悬浮稳定性,25℃贮存60d后上浮系数和沉淀系数分别为3.15%和2.3%。
- 鲜嫩黄玉米 /
- 鲜嫩黄豌豆 /
- 高压均质 /
- 淀粉有限水解 /
- 悬浮稳定性
Abstract: 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.
- fresh yellow corn /
- fresh yellow peas /
- high pressure homogenization /
- limited hydrolysis of amylose /
- suspension stability

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参考文献(11)

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