摘要
以凉薯为主要原料,羧甲基纤维素钠、白砂糖、柠檬酸、木糖醇为辅料,凉薯经液化、糖化后,使用单因素试验及正交试验研究各辅料对凉薯饮料品质的影响,并对凉薯饮料总酸、总糖、可溶性固形物进行测定:结果显示,凉薯饮料最优配方为白砂糖添加量8%、柠檬酸添加量0.12%、木糖醇添加量1%、CMC-Na添加量0.18%。在此最优配方条件下,凉薯饮料感官评分为86.4分,总酸质量分数为0.55%,总糖质量分数为7.97%,可溶性固形物质量分数为11.0%,pH为4.3,饮料组织均匀、酸甜适中、回味清爽,呈淡黄色,具有凉薯的独特风味。
Pachyrhizus erosus was raw material.Sugar,xylitol,citric acid and CMC-Na were excipients.After Liquefaction and saccharification,the single factor experiment and orthogonal experiment were used to study the influence of various auxiliary materials on the quality of Pachyrhizus erosus beverage,and measured the total acid,total sugar and soluble solid of Pachyrhizus erosus beverage.The optimal formula of Pachyrhizus emsus beverage was composed of 8%white granulated sugar,0.12%citric acid,1%xylitol and 0.18%CMC-Na.Under the condition,the sensory score was 86.4 points,the total acid was 0.55%,the total sugar was 7.97%,the soluble solid was 11.0%and pH was 4.3 of Pachyrhizus erosus beverage.The beverage was light yellow,with uniform omanzation,moderate sweetness and sourness,refreshing aftertaste,and had the unique flavor of Pachyrhizus erosus.
作者
谭沙
岑士杰
田英
陈雪英
文奥美
周维维
TAN Sha;CEN Shijie;TIAN Ying;CHEN Xueying;WEN Aomei;ZHOU Weiwei(School of Material and Chemical Engineering,Tongren College,Tongren 554300)
出处
《食品工业》
CAS
2021年第10期54-59,共6页
The Food Industry
基金
铜仁学院梵净特色食品开发卓越工作坊
铜仁学院生态特色食品加工创新团队(CXTD[2020-21])
化学工程与技术省级重点学科(黔学位合字ZDXK[2017]8号)
贵州省教育厅大学生创新创业训练中心项目(2016SJDCZX001)。
关键词
凉薯
酶法
饮料
配方
品质
Pachyrhizus erosus
enzymatic
beverage
formula
quality
