Optimization of clarification waxy maize beverage processing-technology by orthogonal design
Make use of orthogonal design to optimize the affect factor combination of clarification waxy maize beverage process, the result indicates that: Begin with pulping at the ratio of 1:4 with material to water by following with 0.08% α-amylase addition, liquefying at 70 ℃ for 60 min, then saccharifying at 65 ℃ for 3.5 h with 0.045% saccharifying enzyme in 4.5 pH condition. The final optimum formula is: 8% sucrose, 0.04% lemon acid, 0.025% salt. The beverage obtained has the best taste by previous step.