淮山药复合乳饮料的研究  

Research of Yam-milk Beverage

作　　者：武文起 孙振刚[1] 冯永强[1] 胡志和[2] 吴子健[2] 薛璐[2] 

机构地区：[1]天津海河乳业有限公司,天津300402 [2]天津市食品生物技术重点实验室,天津商业大学生物技术与食品科学学院,天津300134

出　　处：《食品研究与开发》2015年第16期73-77,共5页Food Research and Development

基　　金：国家星火计划项目(2012GA610001);天津市科技支撑项目(14ZCZDNC00017);天津市北辰区科技计划补助项目(2014-CXYH-KF-001)

摘　　要：以淮山药和牛奶为原料，研究开发淮山药复合乳饮料。在加工过程中，采用NaOH溶液去皮，用含VC的柠檬酸溶液护色，加牛奶和白砂糖调整口味。通过感官评价，确定了淮山药浆液与牛奶的比例，加水稀释比例和加糖量；同时确定了稳定剂的用量和杀菌条件。结果表明，用1.5%NaOH溶液在95℃~100℃下处理2 min或2.0%NaOH溶液在95℃~100℃下处理1 min，能较好地脱除山药皮；护色采用淮山药与含0.02%VC的柠檬酸溶液（0.1%）按照1∶4（g/g）质量比进行处理，具有较好的护色效果。浆液与牛奶混合的比例为1∶1.5（g/g），加水稀释比为48 g/100 g，加糖量为5 g/100 g，调整后，加入复合稳定剂9273-C（0.15 g/100 g）进行均质，在135℃下杀菌4 s。可生产既有奶香和淮山药香、适口性好、色泽乳白、组织状态稳定的复合饮料。The objective of this study was to develop yam-milk beverage using yam （common yam rhizome） and milk. In the processing, the solution of sodium hydroxide was used to remove the peel from yam tuber, and citric acid solution which containing vitamin C was used to color-protecting in processing yam pulp. The yam pulp was mixed with milk, and then sugar was used to adjust palatability. Using sensory evaluation method, it was determined that the ratio of yam pulp mixed with milk, quality of water and sugar and stabilizer, and condition of beverage sterilization . Result showed that , the condition of removing peel from yam tuber was treated 2 minute at 95℃-100℃in solution which contain sodium hydroxide percent 1.5 or 1 minute at 95℃-100℃in solution containing sodium hydroxide percent 2.0. The color-protecting condition of yam pulp was treated it with citric acid solution （0.1%） which contain vitamin C percent 0.02, and ratio of yam to citric acid solution was 1∶4 （g/g） in the pulping process. The ratio of yam pulp mixed with milk was 1∶1.5 （g/g）, and quality of water added in the mixture was 48 g/100 g. Quality of sugar added in beverage was 5 g/100 g , and quality of stabilizer （9273-C） added in beverage was 0.15 g/100 g. The condition for beverage sterilization was it treated 4 second at 135℃. The yam-milk beverage, processed in above conditions, have a mixing incense of milk and yam, and have good palatability. Its color was milky white and texture was stable.

关 键 词：淮山药 牛奶 饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]