Application of Ultrasonic Technology in the Production of Corn Syrup Beverage

doi:10.7506/spkx1002-6630-201020107

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (20): 504-508.doi: 10.7506/spkx1002-6630-201020107

• Technology Application • Previous Articles Next Articles

Application of Ultrasonic Technology in the Production of Corn Syrup Beverage

GE Ying-liang1，WANG Ji-wei1，JI Ya-li2，WANG Yu-wei1

1. School of Technology, Harbin University, Harbin 150086, China；
2. School of Management, Harbin Normal University, Harbin 150001, China)

Received:2010-06-24 Revised:2010-09-13 Online:2010-10-25 Published:2010-12-29
Contact: GE Ying-liang1 E-mail:geyingliang@126.com

Abstract

Abstract:

The high-quality sweet corn from Northeast China was used as the raw material to prepare corn syrup beverage through ultrasonic technology. The optimal preparation processing parameters were crushing power of 600 W, crushing time of 7 s, crushing repeat time of 30, material-liquid ratio of 1:3, gelatinization temperature of 90 ℃, gelatinization time of 4 min and stabilizer amount of 0.05%. Compared with traditional processing, ultrasonic technology exhibited a better effect on tasteful, fragrant, and slightly yellowish and nutritious corn syrup beverage.

Key words: ultrasonic wave, corn syrup, beverage, application

CLC Number:

TS275.4

GE Ying-liang1，WANG Ji-wei1，JI Ya-li2，WANG Yu-wei1. Application of Ultrasonic Technology in the Production of Corn Syrup Beverage[J]. FOOD SCIENCE, 2010, 31(20): 504-508.

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Application of Ultrasonic Technology in the Production of Corn Syrup Beverage

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