食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2014年
24期
16-18,28
,共4页
于晓博%李保国%馮臨惠%胡守江
于曉博%李保國%馮臨惠%鬍守江
우효박%리보국%풍림혜%호수강
玉米浆%蒸汽直热%理化性质
玉米漿%蒸汽直熱%理化性質
옥미장%증기직열%이화성질
corn steep liquor%steam jet cooking%physic-chemical properties
以普通玉米为原材料，采用不同温度蒸汽直热处理的方法，对其理化特性进行研究。结果表明，随着蒸汽直热温度的升高玉米淀粉粒径减小，色泽逐渐变浅，粘度增加，直链淀粉含量增加，沉淀率也随着蒸汽直热温度的升高而降低，因此蒸汽直热处理能够减小玉米浆分子颗粒的大小并有效的增加玉米浆的稳定性和悬浮性。
以普通玉米為原材料，採用不同溫度蒸汽直熱處理的方法，對其理化特性進行研究。結果錶明，隨著蒸汽直熱溫度的升高玉米澱粉粒徑減小，色澤逐漸變淺，粘度增加，直鏈澱粉含量增加，沉澱率也隨著蒸汽直熱溫度的升高而降低，因此蒸汽直熱處理能夠減小玉米漿分子顆粒的大小併有效的增加玉米漿的穩定性和懸浮性。
이보통옥미위원재료，채용불동온도증기직열처리적방법，대기이화특성진행연구。결과표명，수착증기직열온도적승고옥미정분립경감소，색택축점변천，점도증가，직련정분함량증가，침정솔야수착증기직열온도적승고이강저，인차증기직열처리능구감소옥미장분자과립적대소병유효적증가옥미장적은정성화현부성。
Different methods of heat treatment steam temperature jet cooking on the normal corn product's physic-chemical properties were investigated. The results indicated that the average size and the rate of precipitation of the corn steep liquor decreased as the steam jet cooking temperature rose , while the viscosity and amylase content of liquor increased, and the liquor color became light gradually. As a result, the steam jet cooking can reduce the particle size of corn steep liquor and effectively increase in the stability and suspension of corn steep liquor.
