作　　者： ; (李春梅）; (王丹）; (陈美君）; (杨红艳）;

机构地区： 国家乳业工程技术研究中心哈尔滨150086

出　　处： 《食品科技》 2012年第3期192-196,共5页

摘　　要： 对酶法改性甜玉米浆,经喷雾干燥制备玉米粉进行了探讨。试验以水分含量及感官为指标确定了最佳喷雾干燥参数。实验结果表明:在进口温度160℃,热风流量0.55m3/h、物料流量650mL/h条件下,改性甜玉米粉水分含量低,颜色淡黄,滋气味较佳。同时经过改性的甜玉米水溶性及人体消化性提高,可制成颜色淡黄、风味较佳的甜玉米饮料、汤料及具有广阔应用空间的甜玉米原料粉等。 This enzymatic modification of sweet corn syrup and corn powder prepared by spray drying were discussed in this paper. To determine the best spray drying parameters, moisture content and sensory testing were used as criteria. The results show that moisture content of modified sweet corn powder is low and the powder is yellow with better taste and odor, under the conditions of the inlet temperature 160 ℃, hot air flow 0.50 m3/h, material flow 750 mL/h. The sweet corn powder are increased water solubility and human digestive, can be made of light yellow, better sweet corn drinks, soup and has a broad application space for raw material powder of sweet corn.

关 键 词： 甜玉米 改性 喷雾干燥

领　　域： [轻工技术与工程] [轻工技术与工程]