速溶复合山药粉加工工艺研究  

Technological Study on Instant and Compound Yam Powder

作　　者：杨志锋[1] 李勇[1] 顾松勤[1] 

机构地区：[1]徐州工程学院食品工程学院,徐州221008

出　　处：《食品工业》2013年第3期45-48,共4页The Food Industry

基　　金：徐州科技计划项目(编号:XF12C037)

摘　　要：以水晶山药、薏苡、芡实为主要原料,研制了一种速溶复合山药固体饮料。原料经过护色、粉碎、细磨、高剪切均质、酶解、调配、喷雾干燥等工艺制得复合山药粉。山药浆添加柠檬酸、白砂糖、果胶等辅料用正交试验优化产品配方。结果表明:调配料液配方中,质量分数分别为21.4%山药、4.3%薏苡、4.3%芡实、0.03%柠檬酸、10%白砂糖、0.15%果胶得到的固体饮料产品经冲调后,口感清爽、甜酸适口、体系均一稳定,且冲调后分散稳定时间可达到10 min以上。对提高山药产品加工技术含量及促进山药资源深加工有重要意义。The experiment developed one kind of instant and compound solid beverage of yam. This solid beverage was made from Chinese yam, coix lacroyma-jobi and euryale ferox salisb. After the process of color protection, beating, micro comminution, enzymatic hydrolysis, allocation, homogenization, spray drying and other process, the compound yam powder was gotten. Add citric acid, sugar and pectin etc. into compound liquid to test the taste. After using the orthogonal test, the best flavor prescription was gotten. The result showed that the prescription contains yam 21.4%, coix lacroyma-jobi 4.3%, euryale ferox salisb 4.3% citric acid 0.03%, sugar 10%, pectin 0.15%. The solid beverage tasted clean, solvent stability and the flavor was good. The dispersion and the steady time of the solid beverage was over 10 min. The research had significance on improving the processing technology and the deep processing of yam.

关 键 词：水晶山药 固体饮料 深加工 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]