【摘要】 以乳熟期的甜玉米与糯玉米为原料,对两者鲜榨汁的理化及感官品质特征进行了测定与比较。结果显示:甜玉米汁的出汁率、可溶性蛋白、氨基态氮含量以及悬浊稳定性均显著高于糯玉米汁;糯玉米汁的粘度显著高于甜玉米汁;两种玉米汁在色泽、香气以及滋味上均存在显著差异。更多还原

【Abstract】 The physicochemical and sensory properties of fresh juice extracted from sweet corn and waxy corn at milk stage were determined and compared.Results showed that sweet corn juice had significantly higher juice yield,soluble protein content,amino nitrogen content and suspension stability than waxy corn juice.However,waxy corn juice performed obviously higher viscosity than sweet corn juice.Moreover,the two kinds of juice had significant differences in color and luster,aroma and taste.更多还原