| 基于酶法制备的凉薯饮料配方优化及品质测定 |
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| 引用本文： | 谭 沙,岑士杰,田 英,陈雪英,陆义霞,宋小林,王美丽,胡 沙. 基于酶法制备的凉薯饮料配方优化及品质测定[J]. 食品安全质量检测学报, 2021, 12(22): 8891-8897 |
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| 作者姓名： | 谭 沙 岑士杰 田 英 陈雪英 陆义霞 宋小林 王美丽 胡 沙 |
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| 作者单位： | 铜仁学院 材料与化学工程学院,铜仁学院 材料与化学工程学院,铜仁学院 材料与化学工程学院,铜仁学院 材料与化学工程学院,铜仁学院 材料与化学工程学院,铜仁学院 材料与化学工程学院,铜仁学院 材料与化学工程学院,铜仁学院 材料与化学工程学院 |
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| 基金项目： | 铜仁学院生态特色食品加工创新团队(CXTD[2020-21])；铜仁学院梵净特色食品开发卓越工作坊；化学工程与技术省级重点学科(黔学位合字ZDXK[2017]8号)；贵州省教育厅大学生创新创业训练中心项目(2016SJDCZX001)。通讯作者：谭 沙(1986-),副教授,农产品加工与贮藏*Corresponding author: TAN Sha, Associate Professor, College of Matarial and Chemical Engineering, Tongren University, No.238, Qihang Road, Bijiang District,Tongren 554300, China . E-mail:tansha825325@126.com |
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| 摘 要： | ；凉薯为主要原料,羧甲基纤维素钠、白砂糖、柠檬酸、木糖醇为辅料,凉薯经液化、糖化后,使用单因素及正交试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。凉薯饮料最优配方为：白砂糖添加量8%、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86.4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%,pH为4.3,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。
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| 关 键 词： | 凉薯 酶法 饮料 配方 正交 |
| 收稿时间： | 2021-07-27 |
| 修稿时间： | 2021-11-17 |
Optimization formulation optimization and quality determination of sweet potato beverage prepared by enzyme method |
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| TAN Sh,CEN Shi-Jie,TIAN Ying,CHEN Xue-Ying,LU Yi-Xi,SONG Xiao-Lin,WANG Mei-Li,HU Sha. Optimization formulation optimization and quality determination of sweet potato beverage prepared by enzyme method[J]. Journal of Food Safety & Quality, 2021, 12(22): 8891-8897 |
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| Authors: | TAN Sh CEN Shi-Jie TIAN Ying CHEN Xue-Ying LU Yi-Xi SONG Xiao-Lin WANG Mei-Li HU Sha |
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| Affiliation: | College of Matarial and Chemical Engineering,Tongren University,College of Matarial and Chemical Engineering,Tongren University,College of Matarial and Chemical Engineering,Tongren University,College of Matarial and Chemical Engineering,Tongren University,College of Matarial and Chemical Engineering,Tongren University,College of Matarial and Chemical Engineering,Tongren University,College of Matarial and Chemical Engineering,Tongren University,College of Matarial and Chemical Engineering,Tongren University |
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| Abstract: | PachyrhizusSerosus was raw material. Sugar, xylitol, citric acid, CMC-Na that were excipients. After Liquefaction and sacchrification, the single factor and orthogonal experiment were used to study the influence of various auxiliary materials on the quality of Pachyrhizus erosus beverage. And the total acid, total sugar and soluble solid of Pachyrhizus erosus beverage were measured. The optimal formula of Pachyrhizus erosus beverage was composed of 8% white granulated sugar, 1% xylitol, 0.12% citric acid and 0.18% CMC-Na. Under the conditions, the sensory score was 86.4, the total acid was 0.55%, the total sugar was 7.97%, the soluble solid was 11.0% and pH was 4.3 of Pachyrhizus erosus beverage. The beverage was light yellow, with uniform ornanzation, moderate sweetness and sourness, refreshing aftertaste, and has the unique flavor of Pachyrhizus erosus. |
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| Keywords: | Pachyrhizus erosus enzymatic beverage formula orthogonal |
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