新型红薯饮料的开发  

Development of novel beverage from sweet potato(Ipomoea batatas)

作　　者：袁秋萍[1] 陈劼[1] 王燕敏[1] 

机构地区：[1]浙江科技学院生物与化学工程学院,杭州310023

出　　处：《浙江科技学院学报》2010年第6期530-535,共6页Journal of Zhejiang University of Science and Technology

基　　金：浙江省教育厅重点项目(Z200805427)

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。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 stability. Optimum color protection conditions were 0.3% （mass fraction） ascorbic acid plus 0.6% citric acid for 15 min. Optimal conditions for a-amylase treatment were pH4. 5 and 60℃ for 1 h. Composite stabilizers were 0.12% xanthan gum, 0. 20% CMC-Na and 0. 15% sodium alginate. Beverage quality standards were established.

关 键 词：红薯饮料 加工工艺 产品质量 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程] S531[轻工技术与工程—食品科学与工程]