油莎豆饮料的制作工艺研究  

Study on processing technology of Chufa beverage

作　　者：李国平[1] 杨鹭生[1] 卢月娇[1] 

机构地区：[1]莆田学院环境与生命科学系,福建莆田351100

出　　处：《广东农业科学》2011年第6期103-106,共4页Guangdong Agricultural Sciences

基　　金：福建省科技计划重点项目(2009N0048);福建省教育厅科技项目(JA09206)

摘　　要：以油莎豆块茎为原料,采用单因素和正交试验法探讨了一种油莎豆饮料的制作工艺。结果表明,其最佳工艺条件为:去皮后的油莎豆加7倍水打成浆液,通过0.8%淀粉酶70℃酶解10 min,加入0.05%的单甘脂、0.4%的复合稳定剂(0.2%黄原胶+0.2%CMC-Na)、8%的白砂糖进行调配,可制作成一种风味独特、营养丰富的油莎豆饮料。The processing technology of chufa（Cyperus esculentus） beverage was studied in this paper.Through the individual factor test and orthogonal design test the optimal formula of chufa beverage was determined.The ratio of the peeled tuber to water was 1∶7 when chufa tubers were ground up.The tuber juice was treated with 0.8% amylase at 70℃ for 10 min,and then added 0.05% monoglyceride,0.4% of the compound stabilizer of（xanthan gum ∶ CMC-Na was 1∶1）,and 8% sugar intoit.With high nutrition,the beverage was milky white products which tasted delicious and had a distinctive taste.

关 键 词：油莎豆 饮料 工艺 单甘脂 稳定剂 

分 类 号：TS27[轻工技术与工程—农产品加工及贮藏工程] S565.9[轻工技术与工程—食品科学与工程]