提高山药饮料稳定性的工艺及配方研究  

PROCESS FOR IMPROVING THE STABILITY OF YAM BEVERAGE AND FORMULA OF THE YAM BEVERAGE

作　　者：陈颖[1] 王景廷[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052

出　　处：《河南工业大学学报（自然科学版）》2014年第1期73-75,共3页Journal of Henan University of Technology：Natural Science Edition

摘　　要：以怀山药为主要原料研制山药饮料,研究不同浓度、不同粒度、均质条件等工艺参数以及稳定剂对山药饮料稳定性的影响.结果表明:山药含量16.7%,粒度15μm,13 000 r/min二次均质,复配稳定剂琼脂0.04%、黄原胶0.04%、海藻酸钠0.05%、羧甲基纤维素钠0.06%,可得到稳定性和口感较好的山药饮料.We developed a yam beverage from Chinese yam, and studied the effects of yam concentration, granular size, homogenization conditions, and stabilizer on the stability of the yam beverage. The results showed that the optimum conditions were as follows：yam concentration 16.7% ,granular size 15 μm and secondary homogenization at 13 000 r/m;and the stabilizer contained agar 0.04% ,xanthan gum 0.04%, sodium alginate 0.05%, and sodium carboxymethyl cellulose 0.06%. Under the optimum conditions, the yam beverage had high stability and good taste.

关 键 词：山药饮料 工艺 配方 稳定性 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]