马铃薯饮料加工工艺的优化  

Optimization of Processing for Potato Beverage

作　　者：刘振宇[1] 胡林双[1] 宿飞飞[1] 刘尚武[1] 王绍鹏[1] 李勇[1] 万书明[1] LIU Zhenyu;HU Linshuang;SU Feifei;LIU Shangwu;WANG Shaopeng;LI Yong;WAN Shuming(Virus-free Seedling Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin, Heilongjiang 150086, China)

机构地区：[1]黑龙江省农业科学院植物脱毒苗木研究所,黑龙江哈尔滨150086

出　　处：《中国马铃薯》2017年第6期364-369,共6页Chinese Potato Journal

基　　金：哈尔滨市科技局科技创新人才项目(2014RFQYJ152)

摘　　要：采用单因素和正交试验对马铃薯饮料加工工艺进行研究,试验以沉淀率、粒径、p H和感官评价为指标,确定了最适宜的马铃薯饮料加工工艺。结果表明,打浆次数对饮料的稳定性影响最大,均质时间对饮料的口感更重要,预煮时间对饮料的酸度起重要作用。综合考虑成本与工艺要求等问题,确定马铃薯饮料加工工艺为:预煮时间30 min、糊化时间60 min、打浆5次和均质时间10 min。Single factor and orthogonal design were used to optimize the processing of potato beverage in this study.In the experiment,the optimum technology parameters were defined with the indexes deposition rate,particle size,pH and sensory evaluation.The results showed that times of grinding determined the stability of the juice;homogeneity time affected the sensory flavor and precook time played an importance role in pH determination of potato beverage.By comprehensive consideration of production cost and technological requirements,the definitive processing of potato beverage was determined,i.e.precook time30min,pasting time60min,grinding5times and homogeneity time10min.

关 键 词：马铃薯 饮料加工工艺 沉淀率 粒径 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]