摘要
研究了以甜木薯为原材料的甜木薯饮品加工工艺技术,采用对比分析、正交试验和数理统计等方法,对甜木薯取汁、澄清和配方等工艺进行研究。结果表明:中速打浆3 min效果最好;在室温下榨汁出汁率最高;澄清工艺的最佳条件为温度50℃,pH 4.5,处理时间4 h;最优配方组合为甜木薯原汁200 mL/L,蔗糖120 g/L,柠檬酸1 g/L,蜂蜜3 g/L。
The processing technology of sweet cassava drink was studied, using comparative analysis, the orthogonal experiment and mathematical statistics method, for sweet cassava juice, clarification and formulation. The result showed that： medium speed beating 3 min and juice at indoor temperature are the best, the optimum conditions of clarification： temperature is 50 ℃, pH 4.5, the processing time is 4 h, and the optimal formula is Sweet cassava juice 200 mL/L, sugar 120 g/L, citric acid 1 g/L and honey 3 g/L.
出处
《食品工业》
北大核心
2014年第10期139-142,共4页
The Food Industry
关键词
甜木薯饮料
澄清
配方
工艺技术
sweet cassava drink
clarification
formulation
processing technology
