CAJ | 학술논문

以速冻的乳熟期糯玉米为原料制成全糯玉米浆，该产品采用最少加工新工艺路线，原料利用率达100％，提高了产品的营养价值，降低了生产成本；确立无酶解、无糊化等特殊工艺，缩短了工艺流程，节约能源。主要对全糯玉米浆的磨浆和均质关键工艺参数进行了研究。以全糯玉米浆的沉淀率和悬浮稳定性为评判标准，确定最佳工艺参数是磨浆2次，均质压力30MPa，均质次数2次。获得出全糯玉米浆体系颗粒的中位径在60-70gm时，全糯玉米浆体系最稳定。
이속동적유숙기나옥미위원료제성전나옥미장，해산품채용최소가공신공예로선，원료이용솔체100％，제고료산품적영양개치，강저료생산성본；학립무매해、무호화등특수공예，축단료공예류정，절약능원。주요대전나옥미장적마장화균질관건공예삼수진행료연구。이전나옥미장적침정솔화현부은정성위평판표준，학정최가공예삼수시마장2차，균질압력30MPa，균질차수2차。획득출전나옥미장체계과립적중위경재60-70gm시，전나옥미장체계최은정。
This paper used the frozen culm waxy maize as raw material made the all waxy corn steep liquor.This product uses the least processing new process line, raw material utilization ratio of 100%, improve the nutritional value of products, and to reduce the production cost.Establish no enzyme solution, no gelatinization ,and other special process, shorten the process flow, to save energy. This paper mainly studies all the waxy corn steep liquor＇s key process parameters of milling and homogeneous. Precipitation rate and suspension stability as the evaluation standardof the waxy corn steep liquor.Determine the optimal process parameters is milling 2 times, homogeneous pressure 30 MPa, homogeneous times as the two times.In the waxy corn steep liquor system of the particles in a diameter of 60 - 70 μm, the all waxy corn steep liquor system is the most stable