玉米杯汤工艺的研究学士学位论文 .docVIP

长春工业大学学士学位毕业论文  PAGE 34 摘 要 本实验以玉米粉为主要原料，配以黑米和红豆为辅料，根据玉米所独有的功能和玉米所含的营养以及玉米的物化性质,对玉米固体饮料的配方、工艺及其稳定性进行了研究，并确定了最优生产工艺参数。 甜度对玉米饮料感官质量的影响，通过实验研究得出白砂糖含量为6.5%时，玉米饮料的感官评价效果最好，甜度最为适宜。甜味剂的最佳配比为阿斯巴甜0.01%、甜蜜素0.04%、木糖醇0.8%。 玉米固体饮料的稳定性及复配稳定剂的研究，本实验通过稳定剂复合使用试验得出最佳配比：CMC 0.05%、黄原胶 0.15%、魔芋胶 0.05%、蒸馏单甘酯 0.15%。 玉米饮料的均质条件及杀菌条件的确定。通过实验得出最佳均质条件：均质次数2次，均质压力25Mpa，均质温度为60℃；杀菌条件：杀菌温度121℃，时间15min。 关键词：固体饮料；玉米；配方；工艺研究 Abstract This experiment with corn flour as the main raw material, match with the black and red bean as the auxiliary materials, according to the function of the unique to corn and maize contains nutrition and physicochemical properties of the corn, the formula of corn solid drink, technology and its stability, and determine the optimal production process parameters. The sweetness of corn drinks the influence on the quality of the senses, through the experimental research that sugar content is 6.5%, the corn drinks sensual evaluation the best effect, the sweetness of most appropriate.The best ratio for sweetener aspartame, sweet grain 0.04% 0.01%, xylitol 0.8%. Corn solid drink the stability and blends with stabilizers research, this experiment through the stabilizer composite concluded that the best use of matching: the CMC 0.05%, xanthan gum rubber 0.05%, 0.15%, konjac distillation single Kennedy ester 0.15%. Corn drinks homogeneous conditions and the determination of sterilization condition. Through the experiment best homogeneous conditions: uniform number 2 times, homogeneous pressure 25 Mpa, homogeneous temperature of 60 ℃; Sterilization condition: sterilization temperature of 121 ℃, time 15 min. Key words: Solid drink; Corn； Formula； Technology Research 目 录 TOC \o 1-3 \h \u  HYPERLINK \l _Toc23731 摘 要  PAGEREF _Toc23731 I  HYPERLINK \l _Toc8048 Abstract  PAGEREF _Toc8048 II  HYPERLINK \l _Toc6960 前言  PAGEREF _Toc6960 1  HYPERLINK \l _Toc6650 第一章 文献综述  PAGEREF _Toc6650 3  HYPERLINK \l _Toc19881 1.1固体饮料的概念以及工业发展状况  PAGEREF _Toc19881