山药悬浮饮料的研制  

Development on the Yam Suspending Beverage

作　　者：韩艳秋[1] 徐立伟[1] 石太渊[1] 

机构地区：[1]辽宁省农业科学院食品与加工研究所,辽宁沈阳110161

出　　处：《食品研究与开发》2015年第1期50-51,67,共3页Food Research and Development

摘　　要：以新鲜山药为原料,对果肉悬浮饮料的生产工艺及其产品的稳定性进行研究,并采用正交试验设计对悬浮饮料的调配进行优化。结果表明:山药5%、蔗糖12%、柠檬酸0.05%、悬浮剂0.2%,按此配比制得的山药悬浮饮料具有山药特有清香,果肉悬浮状态良好,酸甜适口,30 d无分层现象。Using fresh yam as raw material, the technological process and stability of suspending beverage of yam was studied. The best directions for producing them was designed with orthogonal experiment.The results show that：the best directions of suspending beverage was 5%yam, 12%sucrose, 0.05%citric acid, 0.2%suspending agent. Prepared by this ratio, the yam suspending beverage had yam unique fragrance, pulp suspension is good, sweet and sour taste, 30 d without stratification.

关 键 词：山药 悬浮饮料 稳定性 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]