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文档编号:SP072 文档字数:9723,页数:24 摘 要：本文档讨论了红薯功能性饮料生产加工的关键技术。以新鲜红薯为研究原料，对红薯进行取汁、护色、α-淀粉酶澄清、料水比和糖酸比的确定、均质条件的确定及各种稳定剂的复配比等各项工艺参数进行了研究。着重研究了影响红薯饮料稳定性的因素，解决其不稳定的问题。在本文档中初步叙述了红薯汁饮料的生产工艺及操作要点，采用单因素试验、对比分析、正交试验、感官评定等方法，确定护色剂最佳配比；选取α-淀粉酶最佳酶化温度、处理时间和pH；红薯汁饮料中四个因素即白砂糖、柠檬酸、料水比、蜂蜜、之间最佳配比；均质的最佳时间和压力以及各种胶体的最佳复配比。对影响红薯饮料稳定性的主要因素进行了研究测试，找出红薯与水的比例、蜂蜜添加量、稳定剂种类和添加量、糖添加量、酸度以及灭菌条件与因素的最佳水平。最终研制出营养丰富、酸甜爽口、风味独特、具有稳定性良好的红薯汁饮料制品。 Abstract: This paper discusses the functional beverage of sweet potato production and processing of key technologies. Fresh sweet potato raw material for the study, carried out on the sweet potato juice after cooking, color, α-amylase to clarify, the ratio of water and sugar acid ratio determination, the determination of homogeneous conditions and a variety of complex stabilizer ratio, etc. key process parameters were studied. Focused on the stability of the impact factor of sweet potato beverage, solve the problems of instability. In this paper, a preliminary description of the sweet potato juice production technology and operation of the main points of a single factor experiments, contrast analysis, orthogonal test, sensory evaluation methods to determine the optimum color protection ratio; select the best α-amylase enzyme temperature, processing time, and pH; sweet potato juice on four factors namely, sugar, citric acid, the ratio of water, honey, the best ratio between; homogeneous the best time and pressure, and the most variety of colloidal good recovery ratio. Sweet potato beverage affecting the stability of main factors research and testing, to identify the proportion of sweet potato and water, add honey and the amount of stabilizer type and content, add the amount of sugar, acidity and the sterilization conditions and factors, the best level. Eventually developed a nutrient-rich, sweet and sour and refreshing, unique flavor, with good stability and a sweet potato juice beverage products. Keywords：sweet potato compound stability 目 录
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| Tags：红薯 功能性 饮料生产 关键 技术 研究 | 2011-04-01 12:49:13【返回顶部】 |
