摘要
为了提高番薯的综合开发利用价值,实现其加工制品的增值,本研究使用了不同的鲜薯及番薯干粉作为原料制作番薯汁饮料,并探究在制作过程中,过滤、调配等工艺参数对番薯汁饮料成品的状态和感官等的影响。通过感官评价、糖度测定、酸度测定等实验,确定其最佳工艺:以白花番薯鲜薯为原料,加入2.5倍质量的水打浆萃取,使用离心机分离过滤后,加入白砂糖及柠檬酸进行调配,含糖量调至9%,柠檬酸添加量为0.05%。在该工艺下制作出的番薯饮料有番薯的天然颜色,风味浓郁纯正、澄清透明、口感细腻、甜度适中。
In order to enhance the comprehensive development value of sweet potatoes and realize the value-added of their processed products,this study used different fresh potatoes and sweet potato dry powder as raw materials to produce sweet potato juice beverages,and explored the effects of process parameters such as filtration and blending on the state and sensory properties of the finished sweet potato juice beverage during the production process.Through sensory evaluation,sugar content measurement,acidity measurement and other experiments,the optimal process was determined:using fresh white sweet potatoes as raw materials,adding 2.5 times the weight of water for pulping and extraction,using a centrifuge to separate and filter,adding white sugar and citric acid for blending,adjusting the sugar content to 9%,and adding 0.05%citric acid.The sweet potato beverage produced under this process has the natural color of sweet potatoes,with a rich and pure flavor,clear and transparent texture,delicate taste,and moderate sweetness.
作者
郑启捷
饶毅萍
吴小禾
邓远珍
张桂芝
ZHENG Qijie;RAO Yiping;WU Xiaohe;DENG Yuanzhen;ZHANG Guizhi(Zhongshan Torch Polytechnic,Zhongshan 528436,China;Shantou Polytechnic,Shantou 515041,China)
出处
《现代食品》
2023年第21期72-75,共4页
Modern Food
基金
广东省普通高校重点领域专项“白花番薯产业化关键技术研究”(2020ZDZX1087)
广东省教育厅普通高校创新团队项目“岭南特色农产品深加工与质量控制关键技术研究创新团队”(2021KCXTD070)。
关键词
番薯
饮料
加工工艺
sweet potato
beverage production
processing technology
