Research On The Processing Technology And Stability Of Corn Beverage

Corn is the main agricultural crop in China. As China’s major corn-producing areas inthe Northeast, corn is rich in resources, fine varieties of maize. With the maize yieldincreased maize processing capacity has stagnated. Based on the technology of cornbeverage studies found a rational use of the rich resources of maize development project,and test method of analysis, formulation and process optimization for industrial production,has some economic significance and scientific interest.Research on two kinds of enzymatic hydrolysis of corn beverage, multiple Colloid andformulation, the corn tastes in beverage processing and stability problems was solved.Experimental results show that：1. Adding amylase and protease to corn beverage can improve stability. Besttechnology: content of α-amylase0.2%,35minutes under conditions of enzymatichydrolysis at60degrees Celsius; proteinase content for0.16%, under the condition ofenzymatic hydrolysis for40minutes at45degrees Celsius.2.The ability of this three stabilizer were：xanthan gum> CMC> guar gum and the beststabilizer compound conditions were：xanthan gum0.10%，CMC0.10%，guar gum0.05%。3. Redeployment process test: adding quantity of each ingredient was respectivelycorn200g/L,75g/L of white sugar and1g/L citric acid should be added.