摘要
为解决香芋生榨汁的褐变问题,得到香芋饮料的最佳工艺和配方,以新鲜的兴化龙香芋为原料,研究其生榨汁加工工艺和饮料配方,以生榨龙香芋汁中可溶性固形物含量为指标,采取单因素及正交试验法,得出较适宜的香芋生榨汁工艺条件为榨汁时添加温度为95℃的热水,香芋汁通过2次均质,均质压力14 MPa。以饮料成品的离心沉淀率为评价依据,经Box-Behnken响应面优化工艺,得出香芋饮料中适宜的羧甲基纤维素钠(carboxymethylcellulose sodium,CMC-Na)的添加量为0.16%,单硬脂酸甘油酯的添加量为0.12%,黄原胶的添加量为0.02%(均为质量分数),按此工艺参数条件生产的成品饮料离心沉淀率为5.08%,所得工艺参数及配方可行。
The processing technology of traditional fresh taro beverage were optimized in this study.Based on the soluble solids content in taro beverage,single factor and orthogonal experiment methods were used for the optimization.The results showed that when water temperature was adjusted to 95℃,homogenization pressure was 14 MPa with the treatment of homogenization twice,satisfied taro juice was obtained.Besides,Box-Behnken response surface methodology was also be used for the final product optimization.The results revealed that the optimized conditions were as follows:The optimal composite of beverage formula was CMC-Na 0.16%,monoglyceride 0.12%,xanthan gum 0.02%.According to above conditions,the centrifugal sedimentation rate of the final product could reach 5.08%,so the technology and formula are feasible.
作者
李志方
施帅
陈席
陈桃桃
楼羽莎
徐海祥
LI Zhifang;SHI Shuai;CHEN Xi;CHEN Taotao;LOU Yusha;XU Haixiang(Jiangsu Agri-Animal Husbandry Vocational College,Taizhou 225300,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2020年第20期193-198,共6页
Food and Fermentation Industries
基金
江苏省大学生创新创业计划2019年立项项目(201912806003Y)。
