Process optimization and quality analysis of clarified sweet waxy corn juice
HUANG Biao
ZHANG Junqi
ZHENG Shulin
ZHAO Gongqi
HE Ruidi
YANG Liping
Abstract：Feng nuo 8 corn was selected as the experimental material from the corn experimental base of Anhui Science and Technology University.The optimum production process of clarified corn juice beverage was studied by optimizing the processes of juice extraction,enzymatic hydrolysis and filtration.In the experiment,the ratio of corn juice to liquid,the amount of white sugar,the amount of citric acid and the amount of compound enzyme were selected as the optimization parameters to carry out the single factor experiment.The sensory evaluation,sugar content and sedimentation rate were used as the optimization indexes.The optimum process parameters were determined by Box-Behnken response surface method,and the optimum ratio of compound enzyme and stabilizer was optimized by orthogonal optimization.The optimum production process was determined as follows:the optimum solid-liquid ratio of corn juice was 1∶7 g/mL,the addition amount of white granulated sugar was 4％,the addition amount of citric acid was 0.2％,and the addition amount of compound enzyme was 0.15％,the addition amount of composite stabilizer was 0.26％.The quality of the product was analyzed with reference to commercially available corn juice.The results showed that the produced clarified corn juice beverage had strong flavor,delicate taste,high sensory evaluation score,and good stability.The results provide a theoretical basis for the industrial production of clarified sweet waxy corn juice.
Keywords：corn juicecomplex enzyme enzymatic digestionelectronic noseprocess optimizationcompound stabilizer
Publication Date：2023-12-15
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：12( 305-316 )