山药饮料的护色和稳定性工艺研究  

The color protection and stability process of yam beverage

作　　者：金苏英[1] 林笑容[1] 

机构地区：[1]杭州娃哈哈集团有限公司食品饮料研究所,杭州310018

出　　处：《食品工程》2012年第3期23-25,共3页Food Engineering

摘　　要：对山药饮料加工过程中易引起褐变的环节及稳定性进行了研究,比较了不同护色剂的护色效果和不同稳定剂的稳定效果,并确定了最佳护色工艺及稳定剂。结果表明:最佳护色条件为山药在20℃的质量分数0.5%抗坏血酸+0.5%柠檬酸+0.01%氯化钠水溶液中浸泡15 min,可防止其切片后褐变;另外,复配稳定剂(质量分数0.2%CMC+0.15%瓜尔豆胶+0.15%卡拉胶)对山药果肉饮料的稳定效果最为明显,所得山药饮料的浆液组织形态均匀,长时间放置不分层。The yam beverage color protection and stability were studied. The results showed that the best color protections were：yams soaked in the solution that consists of 0.5% ascorbic acid, 0.5% citric acid and 0.01% sodium chloride at 20 ~C for 15 minutes to prevent its slice browning. In addition, the stabilizing effect of yam fruit drinks with compound stabilizer （0.2 % CMC ＋0.15% guar gum 0.15% carrageenan） was obvious. When placed for a long time, it is stable and not easy to layer and precipitate.

关 键 词：山药 饮料 护色 稳定性 

分 类 号：TS272.4[农业科学—茶叶生产加工]