FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (12): 801-803.
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HENG Yu-Wei, CHEN Shu-Jun, ZHANG Hai-Ying, SU Jing
Online:
Published:
Abstract: Sweet corn grains were beaten,and then the slurry was hydrolyzed with α-amylase. The hydrolysate was blent with milk etc to product a new type beverage. According to the sensory evaluation score,the formula of the mixed beverage was optimized via orthogonal test.
Key words: sweet corn; &gamma, -amylase; corn milk;
HENG Yu-Wei, CHEN Shu-Jun, ZHANG Hai-Ying, SU Jing. Study on Production Technology of Corn-Milk Beverage[J]. FOOD SCIENCE, 2008, 29(12): 801-803.
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