速溶紫薯饮料生产的工艺

Instant Purple Sweet Potato Beverage Production Technology

以紫薯---川山紫为主要原料,经粉碎、生物降解、过滤、包埋和喷雾干燥等,添加适量的辅料,研制出营养丰富、风味良好、具有一定保健作用的速溶紫薯粉饮料。结果表明:酶解最佳条件为:底物浓度25%、处理温度50℃、纤维素酶0.002%、果胶酶0.01%、淀粉酶0.03%、处理时间120 min;包埋剂最佳使用量为:0.2%异抗坏血酸钠、3%β-环糊精、0.04%乙基麦芽酚;通过正交试验得出饮料的最佳配方:全脂奶粉8%、蔗糖量16%、紫薯粉76%。

In order to purple sweet potato-Chuan Shan purple as the main rawmaterial, crushing, biodegradation, filtering, embedding and spray drying, adding accessories, developed a rich nutrition, good flavor, has a certain health care effect of instant powder of Purple Sweetpotato drink. The results show that ： the optimal conditions for enzyme： substrate concentration 25 %, processing temperature of 50 ℃ , cellulase, pectinase, amylase 0.002 %, 0.01%, 0.03 %, reaction time 120 min; embedding agent the best usage ： 0.2 % sodium erythorbate, 3 % beta eyclodextrin, 0.04 % ethyl maltol; obtained by orthogonal experiments the optimum formula of the beverage： full cream milk powder 8 %, sucrose 16 %, 76 % purple sweet potato powder.