紫薯饮料工艺研究

Study on technology of a purple sweet potato beverage

以紫薯为原料制备紫薯饮料。通过对紫薯饮料护色、液化、调味、稳定等工艺的研究,获得其优化的工艺参数。结果表明:用浓度为0.5%,pH3的柠檬酸溶液对紫薯切片护色7min,护色效果最佳;以1∶5物料比加5倍水打浆新鲜甘薯,用稀盐酸调pH4.5～5.0,采用0.3%淀粉酶于50℃下酶解60min,液化效果更好;以紫薯酶解液20%、植脂末2.5%、白砂糖7%、柠檬酸0.01%的配比,可得风味较佳的紫薯饮料;添加阿拉伯胶0.3%、CMC-Na0.1%、明胶0.2%的复合稳定剂紫薯饮料的稳定性较好。

A beverage was made from purple sweet potato. The technological parameters were optimized for the beverage through a study on the processes including color protection, liquefaction, flavoring and stabilization. The results showed that the best color protection was achieved by treating purple sweet potato slices with a citric acid solution of 0.5% and pH 3 for 7rain; the optimum liquefaction process included beating fresh purple sweet potato at a material-water ratio of 1：5 （with the addition of 5 times of water）, regulating to pH 4.5-5.0 with diluted hydrochloric acid and hydrolyzing with 0.3% amylase at 50℃ for 60min; hydrolysate of purple sweet potato 20%, cream 2.5%, sugar 7% and citric acid 0.01% were mixed and formulated to give a beverage with better flavor; and a compounded stabilizer of Arabic gum 0.3%, CMC-Na 0.1% and gelatin 0.2% could better stabilize the beverage.