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什麽會影響玉米漿幹粉的氣味

細心的人能發現，不同種類的玉米漿幹粉氣味是不一樣的，有的聞起來是香的，有的卻沒味道，這是什麽原因呢？

玉米的品质：正常状态下的玉米漿幹粉和玉米粉的气味差不多，一般在正常储存的条件下，三年内的玉米漿幹粉的品质是没有问题的，不过还是越新的玉米漿幹粉香味是越浓。新鲜玉米漿幹粉不管是气味还是营养，都是比较好的，玉米漿幹粉随着储藏时间的推移，其内在品质会越来越低，生物酶活性也会降低，蛋白质质量也会下降。尤其是储存在高温状态下，玉米漿幹粉发热会导致玉米丧失大部分营养成分。酸败值高后会形成一股霉变或其它异味。

加工工艺的影响：加工工艺对玉米漿幹粉气味的影响相对来讲要弱一些，主要是指过离心喷雾干燥，干燥温度和湿度对产品的影响，若干燥不符合条件，这样的玉米漿幹粉，不管是形状、口感、气味都会受影响。

我司生产的玉米漿幹粉采用优质新鲜玉米浆，玉米浆在使用前，会经过去除杂质、研磨、洗涤，然后将不溶性杂质去除，再采用蒸汽低温喷雾干燥，产品无焦化、糊化现象，有效成分未破坏。关于什麽會影響玉米漿幹粉的氣味的相关内容就先为大家介绍到这里了，希望对大家有所帮助，还有关于玉米漿幹粉的有关问题欢迎随时咨询。

上一篇预防玉米漿幹粉爆炸的措施下一篇低温下玉米漿幹粉的保存

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