基于酶法制备的凉薯饮料配方优化及品质测定

Optimization formulation optimization and quality determination of sweet potato beverage prepared by enzyme method

中文关键词:  凉薯  酶法  饮料  正交实验

英文关键词:sweet potato  enzyme method  beverage  orthogonal test

中文摘要:

      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。

英文摘要:

      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.