摘要
为改善甘薯饮料的品质,采用高压均质处理提高甘薯饮料的稳定性和感官品质.研究了均质压力、均质时长和均质次数对徐紫薯8号饮料稳定性、多酚和多糖含量及感官品质的影响.结果表明,徐紫薯8号饮料最佳的均质条件为:压力65 MPa,时长30 min,次数2次.经过高压均质的甘薯饮料的稳定性以及多糖和多酚含量得以提高,饮料色泽透亮,流动性好,有甘薯独特的香气,口感细腻爽滑,得到了较高的感官评分.
In order to improve the quality of sweetpotato beverage,high pressure homogenization was used to improve the stability and sensory quality of sweetpotato beverage.In this paper,the effects of homogenization pressure,homogenization duration and homogenization frequency on stability,polyphenol and polysaccharide contents,and sensory quality of Xuzishu 8 beverage were studied.The results showed that the optimal homogenization conditions of Xuzishu 8 beverage were as follows:homogenization pressure was 65 MPa,homogenization duration was 30 min,and homogenization frequency was 2 times.After high pressure homogenization,the stability,polysaccharide and polyphenol contents of sweetpotato beverage were improved,and the high pressure homogenized sweetpotato beverage showed a bright and clear color,good fluidity,unique sweetpotato aroma,and a delicate and smooth taste,winning a high score in sensory evaluation.
作者
张文婷
孙健
边小峰
马佩勇
朱红
岳瑞雪
张毅
马晨
邓少颖
Zhang Wenting;Sun Jian;Bian Xiaofeng;Ma Peiyong;Zhu Hong;Yue Ruixue;Zhang Yi;Ma Chen;Deng Shaoying(Xuzhou Institute of Agricultural Sciences in Xuhuai District of Jiangsu,Xuzhou 221131,Jiangsu,China;Institute of Food Crops,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,Jiangsu,China)
出处
《江苏师范大学学报（自然科学版）》
CAS
2024年第4期27-31,共5页
Journal of Jiangsu Normal University：Natural Science Edition
基金
财政部和农业农村部:国家现代农业产业技术体系资助项目(CARS-10-GW22)
江苏省农业科技自主创新资金项目(CX(22)2012)。
关键词
高压均质
甘薯饮料
稳定性
多酚
多糖
感官评价
high pressure homogenization
sweetpotato beverage
stability
polyphenol
polysaccharide
sensory evaluation
