马铃薯固体饮料开发及工艺研究

Study on Processing Technology of Solid Beverage from Potato

研究以马铃薯原料生产固体饮料的工艺,对固体饮料冲调性有影响的酶反应及干燥工艺进行了探讨,并采用正交试验法确定了最佳条件。

The paper studied the process of solid beverage from potato.The effects of the enzyme reaction and dryness process on solubility and dissolution quality were studied.The optimal conditions were obtained with orthogonal test.