山药混浊汁的加工工艺研究  

Processing Technique of Chinese Yam Turbid Juice

作　　者：高海生[1] 柴菊华[1] 李润丰[1] 许高升[1] 

机构地区：[1]河北科技师范学院食品工程系,河北昌黎066600

出　　处：《食品科学》2009年第20期130-133,共4页Food Science

基　　金：河北省科技厅山区开发重点项目(08230902D)

摘　　要：山药混浊汁生产中,以山药原浆加入量50%,加糖量10%、柠檬酸加入量0.1%为最佳配方,经品评结果的统计分析,产品色泽、组织形态及风味均优于其他组合。在产品稳定性试验中,采用不同温度下的二次均质处理,结果表明,第一次均质压力16.4MPa、第二次均质压力11.8MPa、均质温度为60℃时,产品稳定性最好。稳定剂的使用中,以0.1%的琼脂与0.2%的CMC-Na配伍效果最佳。以超高温瞬时杀菌(121℃,5～10s)为最佳,产品感官品质好。在生产工艺中采用先煮制后磨浆、先脱气后均质的工艺处理,最大程度地保持了产品的感官品质和营养。Crucial steps in processing of Chinese yam turbid juice, including formulation, homogenization and sterilization were studied and related processing parameters were optimized. The optimal formula of turbid juice product, which was good in color, tissue state and flavor consisted of 50% original Chinese yam juice, 10% sugar and 0.1% citric acid. After 16.4 MPa followed by 11.8 MPa homogenization treatment at 60 ℃ ,turbid juice displayed the best stability. A mixture composed of 0.1% agar and 0.2% CMC-Na was chosen as the stabilizer. Turbid juice subjected to sterilization at 121 ℃ for 5 - 10 s had no obvious sensory quality change, and thus this sterilization way was selected. Most nutrients and sensory quality were maintained to the greatest extent when Chinese yam turbid juice was processed under the following conditions of cooking and then pulping, degassing and then homogenization.

关 键 词：山药 混浊汁 配比 稳定性 杀菌处理 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]