Research and Development of Foshou Yam and Yacon Compound Beverage  

作　　者：Erxiang HU Siying CHEN Peng WU Ting HU 

机构地区：[1]Huanggang Normal University,Huanggang 438000,China

出　　处：《Agricultural Biotechnology》2021年第2期128-133,共6页农业生物技术（英文版）

基　　金：the Scientific Research Program Guiding Project of the Department of Education of Hubei Province(B2020166).

摘　　要：[Objectives]Foshou yam and yacon were used as raw materials to prepare a compound beverage.[Methods]With Foshou yam and yacon as raw materials,single factor experiments and response surface method were used to optimize the optimal processing parameters of the compound beverage.[Results]The best processing parameters of the compound beverage were Foshou yam pulp 20%,yacon juice 30%,sugar 6%and citric acid 0.05%.Under the best conditions,the compound beverage scored 91.7 points,with a light yellow color,delicate taste,good Foshou yam and yacon flavor,moderate sour and sweet taste.[Conclusions]This study provides a new way for the development and utilization of Foshou yam and yacon.

关 键 词：Foshou yam YACON Compound beverage Response surface methodology 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]