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Studies On Processing Technique Of Sweet Corn Mix Juice

Posted on:2013-09-29Degree:MasterType:Thesis
Country:ChinaCandidate:K J MaFull Text:PDF
GTID:2231330395968723Subject:Food Science
Abstract/Summary:PDF Full Text Request
The sweet corn as raw materials as raw material, is for the purpose of studyingsweet corn mix juice processing technology, discusses the content of polyphenoloxidase (PPO) and peroxidase (PDO) passivation mechanism research, and ofdifferent natural close water colloid function and best blends with parameters, veryhot drift process optimal hot temperature and hot bleaching time and different hotbleaching float the study of the method, and sweet corn mix juice microwavesterilization process parameters of the main contents are as follows:1. On the study of the enzyme of sweet corn juice processing the activity of andpassivation,through the study of index of Peroxidase POD and polyphenol oxidase PPOtested and analied, this paper discussed the bleaching processing and hot water drifthot processing of microwave drift hot treatment, bleaching processing time, bleachingiron very hot processing factors such as temperature, microwave power to influencethe quality of sweet corn. The test results showed that: POD PPO more heat than indifferent drift hot conditions, two of the enzyme activity has a different degree ofinactivation and passivation. The80℃water drift of20min and80%power hotmicrowave drift hot60s can be used as the best condition of POD passivation;70℃water drift of10min and hot80%of microwave drift to30s with iron, almostcompletely inactivation PPO activity, can be used as the best condition of the enzymepassivation. So the appropriate drift hot processing method can effectively passivationPOD PPO and the activity of the enzyme, so as to improve the quality of sweet corn.2. Mainly researched different natural hydrophilic gel and different additivesmixed juice of sweet corn of the effect on the stability. The whole experiment usedspecific consistent way to increase different according to the design of alternate addedto corn juice, through the determination of centrifugal and absorbency is worth thestable coefficient, to see if the suspension stability of the corn juice. The resultsshowed that the single factor experiment, the stability of the determined more obviouseffects of three kinds of natural hydrophilic gel for guar gum, flax seed glue, xanthangum; With the response surface method analysis results of the best blends with guargum0.07%, flax seed glue0.07%,0.07%sodium alginate.3. Using different concentration would hydrophilic gel to join fresh and tendernatural sweet corn juice, sweet corn juice through determination of before and afterbath spectrophotometry was of value to study the different natural hydrophilic gel of sweet corn juice the factors influencing the stability of the emulsion.The resultsshowed that: the single factor experiment to determine of sweet corn juice emulsionstability effect good colloid for guar gum and flax seed glue and sodium alginate.With the response surface method analysis results of the best blends with guar gum0.17%,0.31%sodium alginate, flax seed glue0.10%.4. The microwave time, power of microwave and initial temperature three factorsof different gradient on the suspension stability of influence by study; To suspensionstability coefficient as index, the Design Expert7.0software and response surfaceanalysis of microwave sterilization process optimization. The test results showed thatthe suspension stability of sweet corn effect was significant factors in turn from theLord to The Times was microwave time, microwave power, initial temperature; Sweetcorn juice suspension stability of the best microwave sterilization condition was:microwave time of76.54s for microwave power for1006.21w, initial temperaturewas24.95℃. Suspension stability coefficient48.12%at this time.
Keywords/Search Tags:sweet corn mix juice, polyphenol oxidas, suspension stability, emulsion——stability, microwave sterilization
PDF Full Text Request
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