山药饮料的护色和稳定性工艺研究

对山药饮料加工过程中易引起褐变的环节及稳定性进行了研究,比较了不同护色剂的护色效果和不同稳定剂的稳定效果,并确定了最佳护色工艺及稳定剂。结果表明:最佳护色条件为山药在20℃的质量分数0.5%抗坏血酸+0.5%柠檬酸+0.01%氯化钠水溶液中浸泡15 min,可防止其切片后褐变;另外,复配稳定剂(质量分数0.2%CMC+0.15%瓜尔豆胶+0.15%卡拉胶)对山药果肉饮料的稳定效果最为明显,所得山药饮料的浆液组织形态均匀,长时间放置不分层。

The color protection and stability process of yam beverage

The yam beverage color protection and stability were studied. The results showed that the best color protections were：yams soaked in the solution that consists of 0.5% ascorbic acid, 0.5% citric acid and 0.01% sodium chloride at 20 ~C for 15 minutes to prevent its slice browning. In addition, the stabilizing effect of yam fruit drinks with compound stabilizer （0.2 % CMC ＋0.15% guar gum 0.15% carrageenan） was obvious. When placed for a long time, it is stable and not easy to layer and precipitate.