Sweet Corn-orange Composite Beverage Processing Technology

China has rich resources of sweet corn, but the deep processing of sweet corn products is less. Consumers mostly like fresh sweet corn,and the development of sweet corn has been restricted. In order to develop more sweet corn products, create greater economic benefits, this paper takes the frozen sweet corn and fresh orange as raw material, developed a new type of fruit and vegetable drinks sweet corn-orange compound beverage. For composite beverage in the machining process of Browning, stability, and the formula and technological conditions were studied. The main results were as follows:1. Frozen sweet corn thawing method researchStudied 100? steam method and boiling method for frozen sweet corn thawing effect. Through the determination of peroxidase (POD) and polyphenol oxidase (PPO) activity, total sugar content of indicators, such as the change of the combination of sensory evaluation to choose a suitable thawing method. Results show that the sweet corn polyphenol oxidase in the unstable, usually quickly under the high temperature treatment of inactivation, and peroxidase is stable. Steam more easily than water treatment remains in the sweet corn sugar. Frozen sweet corn thaw conditions:100 ? steam heat 20 min.2. Study on the method of orange juice colorWith 1% of the orange juice Browning rate as the index, research methods and stabilizer.color-protecting the color of orange juice to orange juice color effect. The result shows:the 90? heating processing 90 s best for orange juice Browning control effect. Citric acid, ascorbic acid 0.40% and 0.20%, D-L malic acid 0.40%, NaCl 0.40% of orange juice Browning has obvious inhibitory effect.3. Sweet corn-orange compound drink formula researchRespectively to study the water ratio on the index of sweet corn juice, sweet corn juice and orange juice parameters, and the proportion of flavoring additives, etc., to develop a new type of nutritional drinks, deployment of sweet corn-orange compound beverage with sweet corn and sweet orange of pure and fresh, unique flavor. The results showed that the sweet corn.1:4 material liquid with water than beating, sweet corn juice:orange juice,100% for 4:1, beverage flavor and utilization rate of raw material are the best. Added in the compound drink sugar 3%, citric acid 0.10%, NaCl 0.03%, the composite beverage flavor is the best.4. Sweet corn-orange compound beverage stability studyThrough single factor experimental study on the different amount of gel to add to the influence of compound beverage sedimentation rates (SR). Selection of the orthogonal experiment was carried out three kinds of stabilizer with better effect, by determination of sedimentation rate (before and after the SR, centrifugal mass fraction), to determine different stabilizer combination for the effect on the stability of the mixed drinks. Results:add guar gum 0.05%, sodium alginate 0.15%, xanthan gum 0.05%, sweet corn-orange compound beverage precipitation rate is the lowest, at 32.3%, beverage stability is best.