The Study Of The Waxy Corn Beverage On The Technology And The Stability

The study makes the Waxy corn beverage used the Quick-frozen milk stage waxy corn asthe raw material.There have no shelling and deslagging in the whole technological process,m-akes the pasting and sterilization into one process,which save the energy and time in the produ-ction.The paper studies parameters of defibrination, homogenization and sterilization. Throughthe monomer experiment and orthogonal experiment,make the rate of deposition, suspensionstability and sensory evaluation as the evaluation standards.The optimal parameter of defibr-ination is milling2times.The best parameters of homogenization are: homogeneous pressureis25MPa,homogeneous times is twice, homogeneous temperature is60℃.Through detectingthe rate of deposition and microorganism,study out that Waxy corn beverage can achievesterile requirements when sterilization25min under121℃,which stability is very good. Studyout the particle size of the Waxy corn beverage is60～70μm,it has a good stability.The study have researched the texture properties of CMCFH6,carrageenan, guar gum,konjac glue, xanthan gum and sodium alginate, gellan gum, pectin. Study the effect of thesehydrocolloids on the corn beverage’stability. By means of monomer experiment,ensured thebest adding amount of these eight hydrocolloids in the Waxy corn beverage. By means oforthogonal experiment,made the rate of deposition as the evaluation standard.Confirmed thebest composite colloid was carrageenan:xanthan gum:gellan gum=56%:29%:15%,the bestcomposite stabilizer formula are composite colloid concentration0.95‰, single kennedy esterconcentration0.3‰, six partial sodium concentration0.1‰.The Waxy corn beverage has rich nutrition,so it easily decay. The paper studies thepreservation conditions,the Waxy corn beverages preservation respectively in4℃、25℃、37℃.Have studied out the best preservation temperature was4℃through the detection result ofrate of deposition, viscosity and sensory evaluation.When the Waxy corn beveragespreservated in4℃is best beneficial to keep the quality of the Waxy corn beverage.Study therheological properties and texture characters of the Waxy corn beverage through therheometer and texture analyzer.Study out the Waxy corn beverage is pseudoplastic fluid.Thehardness, gumminess and springness of the Waxy corn beverage rise as increase theconcentration.