紫甘薯饮料加工技术优化研究

Optimization of processing technologies of purple sweet potato beverage

中文关键词:  紫甘薯  乳酸菌  饮料  发酵  工艺

英文关键词:purple sweet potato  lactic acid bacteria  beverage  fermentation  technology

中文摘要:

      目的 以紫甘薯为原料研究清汁型和乳酸菌发酵型紫甘薯饮料。方法 比较不同料水比及酶处理对紫甘薯汁品质的影响, 采用正交法优化紫甘薯饮料配方。结果 紫甘薯与水的比例1:5 (m:m), α-淀粉酶、糖化酶、果胶酶和蛋白酶分别酶解60、90、60和60 min后制成的紫甘薯汁澄清透亮。清汁型紫甘薯饮料以紫甘薯汁复配6.0%蔗糖、4.0%蜂蜜、0.10%柠檬酸及0.1%的黄原胶和羧甲基纤维素钠。发酵型紫甘薯饮料以乳酸菌接种量1.0%、初始pH 6.5、发酵时间24 h, 制得的紫甘薯发酵液配合以0.10%柠檬酸、4.0%蜂蜜及0.1%的黄原胶和羧甲基纤维素钠。结论 清汁型紫甘薯饮料形态稳定, 色香味俱佳。发酵型紫甘薯饮料富含花青素类色素、可溶性蛋白、维生素、矿质元素等多种营养成分, 具有浓郁的紫甘薯香味和乳酸风味。

英文摘要:

      Objective To research of clear juice and lactic acid bacteria fermented beverage taking purple sweet potato as raw materials. Methods The effects of different material-water ratio and enzyme treatment on the quality of purple sweet potato beverage were compared and the formula of purple sweet potato beverage was optimized by orthogonal design. Results The purple sweet potato beverage of high clear and bright could be prepared under the follow conditions: Ratio of purple sweet potato to water was 1:5 (m:m), α-amylase, glucoamylase, pectinase and protease for 60, 90, 60 and 60 min respectively. The clear juice type purple sweet potato beverage was prepared by compounding purple sweet potato beverage with 6.0% sucrose, 4.0% honey, 0.10% citric acid, 0.1% xanthan gum and sodium carboxymethyl cellulose. The fermented purple sweet potato beverage was prepared with lactic acid bacteria inoculation amount of 1.0%, initial pH of 6.5, and fermentation time of 24 h, and the prepared purple sweet potato fermentation broth was mixed with 0.10% citric acid, 4.0% honey, and 0.1% xanthan gum and sodium carboxymethyl cellulose. Conclusion The clear juice purple sweet potato beverage can be obtained stable shape, good color, flavor and taste. The fermented purple sweet potato beverage can be obtained various nutrients such as anthocyanin pigments, soluble protein, vitamins, and minerals, with strong purple sweet potato and lactic acid flavor.