摘要
本研究以紫薯为原料制备紫薯饮料,确定紫薯饮料的护色工艺和液化工艺。得到最优护色工艺为:将紫薯片放入浓度0.5%的复合护色剂(Vc∶柠檬酸=3∶2)中,20℃下护色10 min;加2倍水打浆新鲜甘薯在70℃下,添加0.4%的α-淀粉酶液化60 min。此工艺条件下制作的紫薯饮料口感良好、营养丰富。
The beverage technology of purple sweet potato were investigated. And the color protection and liquefaction technology of the purple sweet potato starch were determined. The optimum color protection condition was achieved by treating purple sweet potato slices with(Vitamin C ∶ Citric acid=3 ∶ 2)of 0.5% at 20 ℃ for 10 min;the liquefied best conditions: hydrolyzing with 0.4% amylase at 70 ℃ for 60 min. After optimizing, the purple potato beverages is good taste and nutrition-rich.
出处
《现代食品》
2016年第22期90-92,共3页
Modern Food
基金
2015年鞍山师范学院资助项目(编号:15 kyxm29)
关键词
紫薯
饮料
护色
液化
Purple potato
Beverage
Color protection
Liquefaction
