摘要
将新鲜玉米籽粒加水打浆,经蒸煮糊化、液化、糖化得玉米糖液,再经稀释定型后接种啤酒酵母发酵,最后用玉米香精及甜味剂进行调配,制成一种发酵型的低酒精度玉米汁饮料。研究表明:打浆料水比1:1;煮沸糊化,糊化时间10min;液化温度90℃,α-淀粉酶用量0.08%;糖化温度60℃,时间3h,糖化酶用量为0.02%;定型玉米汁糖度17%;酵母接种量8×106个/ml,主发酵温度15℃,时间5d;后发酵温度4℃,时间10d。最后通过勾兑调味得到的透明饮料不仅具有玉米的香味和营养价值、还具有啤酒的风味与口感。
In this experiment, we comminute corn to pulpiness with water at the ratio 1：1. boiling it for 10 minutes, then adding 0.08% of enzyme liquefaction and constant temperature at 90℃ for 10 minutes; adding 0.02% the diastatic enzyme and constant temperature at 60℃ for 3 hours; fermenting at 15℃ constant for 5 days, all these conditions are optimums. A kind of new corn juice with low alcohol froth beverage is obtained. The beverage not only has the flavor and nourishments of the corn value, but also has the flavor of the beer.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第10期652-655,共4页
Food Science
关键词
玉米汁
发酵
透明型
饮料
corn juice fermentation transparent type beverage
