玉米饮品加工研究进展
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摘要
随着生活水平的提高,人们对健康饮品的需求越来越高。玉米汁饮料作为一种营养保健型饮料,市场前景广阔。本文对玉米的历史、营养价值和深加工进行了介绍,对玉米原汁及复合饮料加工工艺技术的研究进展进行了概述,并提出了今后我国玉米汁饮料加工的发展前景。
With the improvement in people's income and living standards,people's demand for healthy drinks is getting higher and higher.Corn juice drink has a broad market prospect as a nutritional and healthy drink.This paper introduces the history,nutritional value and deep processing of maize,summarizes the research progress of raw corn juice and compound beverage processing technology,and puts forward the future development of corn juice beverage processing in China.
With the improvement in people's income and living standards,people's demand for healthy drinks is getting higher and higher.Corn juice drink has a broad market prospect as a nutritional and healthy drink.This paper introduces the history,nutritional value and deep processing of maize,summarizes the research progress of raw corn juice and compound beverage processing technology,and puts forward the future development of corn juice beverage processing in China.
引文
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[32]孙于庆,曾维丽.玉米胡萝卜复合汁的研制[J].食品科技,2012,37(12):86-89.
[33]李玲.大枣嫩玉米乳饮料的研制[J].黑龙江八一农垦大学学报,2013(3):71-74.DOI:10.3969/j.issn.1002-2090.2013.03.017.
[34]李宇,李倩倩.紫糯玉米和绿豆复合发酵乳饮料的研制[J].食品工业,2014,35(12):130-132.
[35]陈守江,易克传,苏起升,等.澄清型玉米菊花饮料加工工艺研究[J].包装与食品机械,2011,29(2):6-9.DOI:10.3969/j.issn.1005-1295.2011.02.002.
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[38]马先红,吕思齐,陈翔宇,等.花生薏米保健饮料的研制[J].食品科技,2015,40(10):102-105.
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[40]姜晓坤,于佳男.甜玉米决明子复合饮料的工艺研究[J].北方园艺,2013(22):140-142.
[41]OMUETI O,OGUNTONA E B,JAIYEOLA O,et al.Nutritional evaluation of home-prepared soy-corn milk---a protein beverage[J].Nutrition and Food Science,2000,30(3):128-132.DOI:10.1108/00346650010319723.
[2]邵信儒,孙海涛,李晓萌.玉米饮料的研制[J].通化师范学院学报,2012,33(2):36-37.DOI:10.3969/j.issn.1008-7974.2012.02.016.
[3]吴红艳,郭成宇,杨丽,等.玉米饮料的加工工艺及产品稳定性研究[J].江苏农业科学,2011,39(3):360-361.DOI:10.3969/j.issn.1002-1302.2011.03.141.
[4]ROH K B,KIM H,SHIN S,et al.Anti-inflammatory effects of Zea mays L.husk extracts[J].BMC Complementary and Alternative Medicine,2016,16:298.DOI:10.1186/s12906-016-1284-9.
[5]阿特尔古丽·沙布尔江,热合满·艾拉,阿依古丽·外力.玉米波杂饮料自然发酵工艺研究[J].保鲜与加工,2017,17(2):58-63.DOI:10.3969/j.issn.1009-6221.2017.02.010.
[6]谭旖宁.甜玉米饮料的研究进展与发展前景[J].农产品加工(学刊),2010(10):60-62.DOI:10.3969/j.issn.1671-9646(X).2010.04.017.
[7]PERRY A,RASMUSSEN H,JOHNSON E J.Xanthophyll(lutein,zeaxanthin)content in fruits,vegetables and corn and egg products[J].Journal of Food Composition and Analysis,2009,22(1):9-15.DOI:10.1016/j.jfca.2008.07.006.
[8]HAMMOND B G,JEZ J M.Impact of food processing on the safety assessment for proteins introduced into biotechnologyderived soybean and corn crops[J].Food and Chemical Toxicology,2011,49(4):711-721.DOI:10.1016/j.fct.2010.12.009.
[9]BACON C M,SUNDSTROM W A,GMEZ M E F,et al.Explaining the‘hungry farmer paradox':Smallholders and fair trade cooperatives navigate seasonality and change in Nicaragua's corn and coffee markets[J].Global Environmental Change,2014,25:133-149.DOI:10.1016/j.gloenvcha.2014.02.005.
[10]MYERS K R.Si(gh)ting place/re-visioning space of the midwestern us corn belt.Toward a cross-disciplinary,collaborative mixed-methods understanding of contemporary commodity corn production[J].Appetite,2011,56(2):539.DOI:10.1016/j.appet.2010.11.241.
[11]CHEEKE T,ROSENSTIEL T N,CRUZAN M B.Non-target effects of transgenic Bt corn cultivation on symbiotic fungi in the soil environment[J].Appetite,2011,56(2):523.DOI:10.1016/j.appet.2010.11.178.
[12]MCCAFFREE J.Herbal foods:health and happiness on a corn flake?[J].Journal of the American Dietetic Association,2001,101(4):398.DOI:10.1016/S0002-8223(01)00100-6.
[13]ZHOU Q,SHEN F,YUAN H R,et al.Minimizing asynchronism to improve the performances of anaerobic co-digestion of food waste and corn stover[J].Bioresource Technology,2015,166:31-36.DOI:10.1016/j.biortech.2014.04.074.
[14]DRABIK D,CIAIAN P,POKRIVˇC魣K J.The effect of ethanol policies on the vertical price transmission in corn and food markets[J].Energy Economics,2016,55:189-199.DOI:101016/j.eneco.2016.02.010.
[15]HARIRI E,ABBOUD M I,DEMIRDJIAN S,et al.Carcinogenic and neurotoxic risks of acrylamide and heavy metals from potato and corn chips consumed by the Lebanese population[J].Journal of Food Composition and Analysis,2015,42:91-97.DOI:10.1016/j.jfca.2015.03.009.
[16]吕满霞,张玲,林芷桑,等.甜玉米双酶酶解取汁工艺优化[J].食品与机械,2017,33(1):190-192.DOI:10.13652/j.issn1003-5788.2017.01.042.
[17]周剑新,谢洁,蒲海燕,等.调和玉米汁饮料配制工艺[J]食品研究与开发,2010,31(7):87-90.DOI:10.3969/j.issn1005-6521.2010.07.025.
[18]罗映英,宋小锋,王凤仙,等.甜玉米饮料的工艺配方优化[J]粮油加工(电子版),2015(7):55-57.DOI:10.3969/j.issn.2095-6495.2015.07.012.
[19]刘金玉,刘晓强,张运运,等.东北黏玉米汁饮料工艺研究[J]农产品加工(学刊),2014(5):29-31.DOI:10.3969/jissn.1671-9646(X).2014.05.038.
[20]刘月英,代莹,贾丽军,等.白粒糯玉米浊汁饮料的工艺研究[J].安徽农业科学,2014(24):8353-8355,8357.DOI:103969/j.issn.0517-6611.2014.24.095.
[21]苏爱梅,吴海燕,唐明霞,等.中温α-淀粉酶水解糯玉米汁的工艺条件[J].江苏农业科学,2015,43(7):306-308.DOI10.15889/j.issn.1002-1302.2015.07.104.
[22]罗红霞,石莉娜,汪长钢,等.正交设计法优化糯玉米饮料加工工艺[J].食品科技,2011,38(9):88-91.
[23]杜传来,方元平.鲜嫩糯玉米胶囊果粒果汁饮料的研制[J]食品与发酵工业,2015,41(10):90-95.DOI:10.13995/j.cnki11-1802/ts.201510017.
[24]岳春,宋兴华,李津,等.焙烤型玉米汁饮料的研究[J].饮料工业,2005,8(5):20-24.DOI:10.3969/j.issn.1007-78712005.05.006.
[25]解小嵩,邱枫倜,汤冰雪,等.膨化玉米制作玉米汁的工艺优化[J].食品与发酵工业,2012,38(10):101-105.DOI:10.13995/j.cnki.11-1802/ts.2012.10.029.
[26]宋骞.甜玉米-橙复合饮料的研制[J].农产品加工,2016(7):18-21,24.DOI:10.16693/j.cnki.1671-9646(X).2016.07.005.
[27]匡明,匡晓玉.甜玉米木瓜复合饮料的工艺研究[J].食品研究与开发,2015,36(5):59-63.DOI:10.3969/j.issn.1005-6521.2015.05.015.
[28]盛玮,高翔,薛建平.黑糯玉米红枣复合饮料工艺的响应面优化[J].食品与机械,2011,27(5):178-181.DOI:10.3969/j.issn.1003-5788.2011.05.048.
[29]谭旖宁.甜玉米核桃复合饮料的研制[J].饮料工业,2010,13(6):38-41.DOI:10.3969/j.issn.1007-7871.2010.06.008.
[30]何凤林.玉米南瓜复合饮料的研制[J].包装与食品机械,2016,34(1):26-30.DOI:10.3969/j.issn.1005-1295.2016.01.007.
[31]詹萍,田洪磊,夏瑜.甜玉米南瓜复合饮料加工技术研究[J].粮食加工,2008,33(3):55-57.DOI:10.3969/j.issn.1007-6395.2008.03.017.
[32]孙于庆,曾维丽.玉米胡萝卜复合汁的研制[J].食品科技,2012,37(12):86-89.
[33]李玲.大枣嫩玉米乳饮料的研制[J].黑龙江八一农垦大学学报,2013(3):71-74.DOI:10.3969/j.issn.1002-2090.2013.03.017.
[34]李宇,李倩倩.紫糯玉米和绿豆复合发酵乳饮料的研制[J].食品工业,2014,35(12):130-132.
[35]陈守江,易克传,苏起升,等.澄清型玉米菊花饮料加工工艺研究[J].包装与食品机械,2011,29(2):6-9.DOI:10.3969/j.issn.1005-1295.2011.02.002.
[36]张铕渔,蔺毅峰.红枣薏米蒲公英复合饮料的研制[J].农产品加工,2016(10):1-3,7.DOI:10.16693/j.cnki.1671-9646(X).2016.10.030.
[37]石启龙,赵亚,杨晓丽,等.薏米荞麦复合饮料的研制[J].食品与发酵工业,2011,37(2):108-112.DOI:10.13995/j.cnki.11-1802/ts.2011.02.037.
[38]马先红,吕思齐,陈翔宇,等.花生薏米保健饮料的研制[J].食品科技,2015,40(10):102-105.
[39]赵小艳.玉米薏苡仁汁饮料制作工艺的优化[J].现代养生,2016(1):62-63.DOI:10.3969/j.issn.1671-0223.2016.01.041.
[40]姜晓坤,于佳男.甜玉米决明子复合饮料的工艺研究[J].北方园艺,2013(22):140-142.
[41]OMUETI O,OGUNTONA E B,JAIYEOLA O,et al.Nutritional evaluation of home-prepared soy-corn milk---a protein beverage[J].Nutrition and Food Science,2000,30(3):128-132.DOI:10.1108/00346650010319723.