摘要
目的对基于酶法制备的凉薯饮料配方进行优化,并对其品质进行测定。方法凉薯为主要原料,羧甲基纤维素钠(carboxymethyl cellulose-Na,CMC-Na)、白砂糖、柠檬酸、木糖醇为辅料,凉薯经液化、糖化后,使用单因素及正交实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。结果凉薯饮料最优配方为:白砂糖添加量8%(m:V,下同)、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86.9分、总酸含量为0.55%、总糖含量为7.97%、可溶性固形物含量为11.0%。结论在优化的条件下,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。
Objective To optimize the formula of Pachyrhizus erosus beverage prepared by enzyme method and determine its quality.Methods Sweet potatoes were used as the main raw materials,carboxymethyl cellulose-Na(CMC-Na),white granulated sugar,citric acid and xylitol were used as as auxiliary materials.After liquefaction and saccharification of sweet potato,the effects of various auxiliary materials on the quality of sweet potato beverage were studied by single factor and orthogonal test,and the total acid,total sugar and soluble solids of sweet potato beverage were determined.Results The optimal formula of sweet potato beverage were 8% sugar(m:V),0.12%citric acid,1% xylitol and 0.18% CMC-Na.Under the conditions,the sensory score of sweet potato beverage was 86.9,the total acid was 0.55%,the total sugar was 7.97%,the soluble solid was 11.0%.Conclusion Under the optimized conditions,the beverage has uniform tissue,moderate acidity and sweetness,refreshing aftertaste,light yellow and unique flavor of sweet potato.
作者
谭沙
岑士杰
田英
陈雪英
陆义霞
宋小林
王美丽
胡沙
TAN Sha;CEN Shi-Jie;TIAN Ying;CHEN Xue-Ying;LU Yi-Xia;SONG Xiao-Lin;WANG Mei-Li;HU Sha(College of Material and Chemical Engineering,Tongren University,Tongren 554300,China)
出处
《食品安全质量检测学报》
CAS
北大核心
2021年第22期8891-8897,共7页
Journal of Food Safety and Quality
基金
铜仁学院生态特色食品加工创新团队项目(CXTD[2020-21])、铜仁学院梵净特色食品开发卓越工作坊、化学工程与技术省级重点学科(黔学位合字ZDXK[2017]8号)。
关键词
凉薯
酶法
饮料
正交实验
sweet potato
enzyme method
beverage
orthogonal test
