一种新型怀山药饮料的护色工艺  

Study on the Color-protection Technology of a Chinese Huai Yam Beverage

作　　者：苏宇杰[1] 汪家琦[1] 周頔[1] 杨新宇[1] 杨严俊[1] 

机构地区：[1]江南大学食品科学与技术国家重点实验室,江南大学食品学院,江苏无锡214122

出　　处：《食品与发酵工业》2012年第7期206-211,共6页Food and Fermentation Industries

摘　　要：对一种以怀山药匀浆和银耳汁为主要原料的新型怀山药饮料的护色工艺和最佳配方进行了研究。结果表明:对怀山药原料漂烫6 min后采用0.50%NaCl、0.20%柠檬酸和0.25%抗坏血酸组成的复合护色液浸泡45 min可以得到理想的护色效果;采用0.001%的葡萄糖氧化酶在30℃下对怀山药匀浆酶解2h可以显著抑制产品高温杀菌过程中的非酶褐变;怀山药饮料的适宜配方为怀山药匀浆89%、银耳汁11%、麦力甜0.010%、木糖醇3.0%,这样制作出的怀山药饮料具有较好的感官品质和稳定性。The color-protection technology and optimum formula of Chinese Huai yam and tremella juice were studied. The results showed that the optimum protecting color effects were obtained when the yam material were blanc- hing for 6 rain and soaking for 45 rain in the color fixative of 0.50% NaCl, 0.20% citric acid and 0.25% ascorbic acid. The non-enzymatic browning of product in sterilization process was inhibited when Chinese yam homogenate treated by 0. 001% glucose oxidase for 2h at 30℃. The optimum formula of the beverage was： Huai Chinese yam ho- mogenate 89% , tremella juice 11% , magana sweet 0.10%o and xylitol 3.0%. The products have excellent sensory quality and stability.

关 键 词：怀山药 饮料 褐变 护色工艺 最佳配方 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]