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| 影响玉米饮料风味的工艺条件研究 | |
| 引用本文： | 蒋立勤,何挺,郭秀峰,陈倩.影响玉米饮料风味的工艺条件研究[J].农产品加工．学刊,2008(7). |
| 作者姓名： | 蒋立勤 何挺 郭秀峰 陈倩 |
| 作者单位： | 1. 浙江中医药大学,浙江杭州,310053 2. 宁波市牛奶集团有限公司,浙江宁波,315033 3. 杭州娃哈哈集团公司,浙江杭州,310009 4. 甘肃联合大学化工学院,甘肃兰州,730000 |
| 基金项目： | 浙江中医药大学科研基金(浙大发[2006]100号重点项目-4) |
| 摘 要： | 玉米是世界重要的农产品之一,其中含有蛋白质、维生素、矿物质等多种营养物质。通过保健玉米饮料的开发,研究了影响玉米饮料风味、感官品质等方面的因素,包括预处理、配方和杀菌等工艺条件,确定了玉米饮料的生产工艺和配方,研制出具有较高营养保健功效的饮品。 |
| 关 键 词： | 玉米 饮料 风味 工艺 |
Study on the Parameters Affect Corn Beverage Flavor during Processing |
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| Jiang Liqin,He Ting,Guo Xiufeng,Chen Qian.Study on the Parameters Affect Corn Beverage Flavor during Processing[J].Nongchanpin Jlagong.Xuekan,2008(7). | |
| Authors: | Jiang Liqin He Ting Guo Xiufeng Chen Qian |
| Abstract: | Corn is one of the most important agricultural products in the world. It contains various nutritional compounds including protein,vitamins,mineral,ect. In this work,we studied the parameters affect flavor and sensory of corn beverage. We studied the parameters including blanching,formula designing and sterilization of the technology. We prepared corn beverage with good sensory and nutrition. |
| Keywords: | corn beverage flavor technology |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |