Research Of The Processing Technology To Waxy Maize Clarify Beverage

Waxy maize has been choosed as research material due to the results of grain nutrients content contrast between waxy maize, sweet maize and ordinary maize. Waxy maize clarify beverage which catchs the characteristic of smooth taste and natural can be achieved by taking steps as follows:The technology of digestion, enzymolysis, centrifuge, high temperature instantaneous sterilization have been used for waxy maize clarify beverage firstly, then it will being treated by food additives. This research has achieved the main results as follows:(1) The moisture, reducing sugars, ash, protein, crude fat, dietary fibre, Vc, calcium, iron, vitamin B2 and starch of waxy maize is 56.52%,2.23g/100g,1.69%,4.38g/100g,1.69g/100g,2.99g/100g,42.65 mg/100g,43.11mg/100g,0.99mg/100g,0.33 mg/g and 26.45g/100g, respectively. The content of moisture, reducing sugars, crude fat, dietary fibre, iron and vitamin B2 is inferior to that of sweet maize.(2) Best liquefaction condition of waxy maize clarification beverage which has been pulping at the ratio of 1:4 between material to water firstly, then being liquefied with 0.08%α-amylase addition at 70℃for 60 min, can be obtained by response surface design analysis. Most suitable condition of saccharification can be achieved by being saccharified at 60℃for 3 hours with 0.045% saccharifying enzyme as well as in pH4.5.(3) Best clarification can be acquired by firstly taking treat of dilution at 1:10 ratio of material to water which was following previous steps, then it will being repeat centrifuged for 5 minutes at 10 OOOr/min. The final flavour optimum formula can be obtaind by using of positive-cross design:8% sucrose,0.04% lemon acid,0.025% salt.