长春工业大学学士学位毕业论文摘要本实验以玉米粉为主要原料，配以黑米和红豆为辅料，根据玉米所独有的功能和玉米所含的营养以及玉米的物化性质,对玉米固体饮料的配方、工艺及其稳定性进行了研究，并确定了最优生产工艺参数。甜度对玉米饮料感官质量的影响，通过实验研究得出白砂糖含量为6.5%时，玉米饮料的感官评价效果最好，甜度最为适宜。甜味剂的最佳配比为阿斯巴甜0.01%、甜蜜素0.04%、木糖醇0.8%。玉米固体饮料的稳定性及复配稳定剂的研究，本实验通过稳定剂复合使用试验得出最佳配比：CMC0.05%、黄原胶0.15%、魔芋胶0.05%、蒸馏单甘酯0.15%。玉米饮料的均质条件及杀菌条件的确定。通过实验得出最佳均质条件：均质次数2次，均质压力25Mpa，均质温度为60℃；杀菌条件：杀菌温度121℃，时间15min。关键词：固体饮料；玉米；配方；工艺研究AbstractThisexperimentwithcornflourasthemainrawmaterial,matchwiththeblackandredbeanastheauxiliarymaterials,accordingtothefunctionoftheuniquetocornandmaizecontainsnutritionandphysicochemicalpropertiesofthecorn,theformulaofcornsoliddrink,technologyanditsstability,anddeterminetheoptimalproductionprocessparameters.Thesweetnessofcorndrinkstheinfluenceonthequalityofthesenses,throughtheexperimentalresearchthatsugarcontentis6.5%,thecorndrinkssensualevaluationthebesteffect,thesweetnessofmostappropriate.Thebestratioforsweeteneraspartame,sweetgrain0.04%0.01%,xylitol0.8%.Cornsoliddrinkthestabilityandblendswithstabilizersresearch,thisexperimentthroughthestabilizercompositeconcludedthatthebestuseofmatching:theCMC0.05%,xanthangumrubber0.05%,0.15%,konjacdistillationsingleKennedyester0.15%.Corndrinkshomogeneousconditionsandthedeterminationofsterilizationcondition.Throughtheexperimentbesthomogeneousconditions:uniformnumber2times,homogeneouspressure25Mpa,homogeneoustemperatureof60℃;Sterilizationcondition:sterilizationtemperatureof121℃,time15min.Keywords:Soliddrink;Corn；Formula；TechnologyResearch目录TOC\o"1-3"\h\uHYPERLINK\l_Toc23731摘要PAGEREF_Toc23731IHYPERLINK\l_Toc8048AbstractPAGEREF_Toc8048IIHYPERLINK\l_Toc6960前言PAGEREF_Toc69601HYPERLINK\l_Toc6650第一章文献综述PAGEREF_Toc66503HYPERLINK\l_Toc198811.1固体饮料的概念以及工业发展状况PAGEREF_Toc198813HYPERLINK\l_Toc204551.1.1固体饮料的定义及其分类PAGEREF_Toc204553HYPERLINK\l_Toc104931.1.2固体饮料的概述PAGEREF_Toc104933HYPERLINK\l_Toc59421.1.3固体饮料工业发展状况PAGEREF_Toc59424HYPERLINK\l_Toc218331.2玉米