| 新型红薯饮料的开发 |
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| 引用本文： | 袁秋萍,陈劼,王燕敏. 新型红薯饮料的开发[J]. 浙江科技学院学报, 2010, 22(6). DOI: 10.3969/j.issn.1671-8798.2010.06.009 |
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| 作者姓名： | 袁秋萍 陈劼 王燕敏 |
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| 作者单位： | 浙江科技学院,生物与化学工程学院,杭州,310023 |
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| 基金项目： | 浙江省教育厅重点项目(Z200805427) |
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| 摘 要： | 红薯的生物活性已经被广泛认同,其中最主要的特性为抗氧化和预防肿瘤。针对目前红薯深加工产品较少的状况,以红皮白芯红薯为原料,研究了温度对新型红薯饮料出汁率的影响,红薯汁的榨取应在室温下进行。以正交试验方法研究了复合护色剂护色、α-淀粉酶酶解澄清、饮料稳定性等工艺,最佳护色条件为0.3%(质量分数,下同)抗坏血酸加0.6%柠檬酸复合,护色15 min。酶解澄清处理最佳条件为pH4.5,温度60℃,处理1 h。稳定剂为0.12%黄原胶,0.20%CMC-Na,0.15%海藻酸钠。开发出一种营养丰富、风味独特的新型红薯饮料。最后,确定了产品质量标准。
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| 关 键 词： | 红薯饮料 加工工艺 产品质量 |
Development of novel beverage from sweet potato(Ipomoea batatas) |
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| YUAN Qiu-ping,CHEN Jie,WANG Yan-min. Development of novel beverage from sweet potato(Ipomoea batatas)[J]. Journal of Zhejiang University of Science and Technology, 2010, 22(6). DOI: 10.3969/j.issn.1671-8798.2010.06.009 |
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| Authors: | YUAN Qiu-ping CHEN Jie WANG Yan-min |
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| Affiliation: | YUAN Qiu-ping,CHEN Jie,WANG Yan-min(School of Biological and Chemical Engineering,Zhejiang University of Science and Technology,Hangzhou 310023,China) |
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| Abstract: | The biological activity of sweet potato(Ipomoea batatas) has been widely recognized.The most important features are anti-oxidation and cancer prevention.Intensive processing of sweet potato has been rarely reported.A nutrient-rich,unique flavored beverage was developed from white-core-red-skin sweet potato.Effect of temperature on juice yield was studied.Room temperature was found to have the best yield.Orthogonal experiment was used to find out compound color fixatives,enzymatic clarification,and beverage ... |
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| Keywords: | sweet potato(Ipomoea batatas) processing technique product quality |
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