凌 莉^1，2，乔勇进^2*，张 怡²，王春芳²，刘晨霞²

（1.上海理工大学医疗器械与食品学院，上海 200093；

2.上海市农业科学院农产品保鲜加工研究中心，上海 201403）

摘要：选取新鲜甜玉米为原料，经预筛、打浆、调配、均质、杀菌等工艺制得甜玉米饮料。确定甜玉米打浆最佳料液比为1∶5 g/mL，并研究了蔗糖、柠檬酸、NaCl添加量对甜玉米汁感官评价的影响。选用了四种不同的亲水胶体研究其对甜玉米饮料稳定性的影响，在单因素试验的基础上，设计正交试验，进一步优化甜玉米饮料调配工艺。试验结果表明：蔗糖添加量4%、柠檬酸添加量0.1%、NaCl添加量0.15%时制得的甜玉米饮料感官评价最好，呈黄色，酸甜爽口，饱满柔和。加入魔芋胶0.01%、CMC0.06%、海藻酸钠0.06%作为甜玉米汁饮料的复配稳定剂，制得甜玉米饮料稳定性最佳。

关键词：甜玉米；饮料开发；稳定性

中图分类号：TS275.5   文献标识码：A   文章编号：1674-506X（2021）03-0090-0007

Development and Stability of Sweet Corn Beverage

LING Li^1，2, QIAO Yong-jin^2*, ZHANG Yi², WANG Chun-fang², LIU Chen-xia²

（1.School of Medical Instrument and Food Engineering，University of Shanghai for Science and Technology, Shanghai 200093, China;

2.Shanghai Academy of Agricultural Sciences Agricultural Products Preservation Processing Research Center, Shanghai 201403, China）

Abstract：Sweet corn beverage was prepared from fresh sweet corn by pre-sieving, beating, blending, homogenization and sterilization. The best ratio of sweet corn to beating to water is determined to be 1∶5 g/mL, sucrose, citric acid and NaCl on the sensory evaluation of sweet corn juice were studied, and four different hydrophilic colloid were selected to study their effects on the stability of sweet corn drinks. Based on the single-factor experiment, orthogonal experiment was designed to further optimize the sweet corn drink blending technology. According to the experimental results, the sweet corn beverage made with 4% sucrose, 0.1% citric acid and 0.15% NaCl had the best sensory evaluation, with yellow, sweet and sour taste, plump and soft. The stability of sweet corn drink was best when konjac gum 0.01%, CMC 0.06% and sodium alginate 0.06% were added as the compound stabilizer of sweet corn drink.

Keywords：sweet corn; beverage development; stability

doi：10.3969/j.issn.1674-506X.2021.03-014

收稿日期：2020-11-20

基金项目：上海市鲜食玉米产业技术体系（沪农科产字（2017）第 10 号）；上海市农产品保鲜加工专业技术服务平台（18DZ2291300）；上海市农产品保鲜与加工技术服务平台（14DZ2293900）

作者简介：凌莉（1993-），女，硕士。研究方向：农产品保鲜加工。

*通信作者

引用格式:凌莉,乔勇进,张怡,等.甜玉米饮料的开发及其稳定性研究[J].食品与发酵科技,2021,57(3):90-95,119.