| 怀山药保健饮料生产工艺的研究 |
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| 引用本文： | 汪伦记,赵君峰,何佳,马丽苹. 怀山药保健饮料生产工艺的研究[J]. 食品研究与开发, 2005, 26(4): 80-81 |
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| 作者姓名： | 汪伦记 赵君峰 何佳 马丽苹 |
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| 作者单位： | 河南科技大学,食品与生物工程学院,洛阳,471003 |
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| 摘 要： | 本工艺以河南焦作特产怀山药为主要原料，并根据原料特点和产品风格，针对脱皮、淀粉凝沉、脱氧、护色、保香、褐变等一系列工艺难点进行了研究。在脱氧、均质、杀菌、灌装等方面，严格控制温度、压力、时间，从而达到最佳效果。
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| 关 键 词： | 怀山药 保健饮料 生产工艺 淀粉凝沉 脱氧技术 打浆过滤 |
| 收稿时间： | 2005-06-23 |
| 修稿时间： | 2005-06-23 |
STUDY ON THE TECHNOLOGY OF PROCESSING HUAI CHINESE YAM BEVERAGE |
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| Wang Lunji,Zhao Junfeng,HE Jia,Ma Liping. STUDY ON THE TECHNOLOGY OF PROCESSING HUAI CHINESE YAM BEVERAGE[J]. Food Research and Developent, 2005, 26(4): 80-81 |
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| Authors: | Wang Lunji Zhao Junfeng HE Jia Ma Liping |
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| Abstract: | Huai Chinese yam, special products in Jiaozuo of Henan, were used as main ingredients in this technology. A series of flow processes, involving peeling, starch precipitation, deoxygenating, colorprotection, browning and fragrance mainteance were studied according to the ingredient characteristics and product style. Temperature, pressure and time were strictly controlled in the aspects of deoxygenating, homogenizing, sterilizing and filling to achieve satisfactory results. |
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| Keywords: | Huai Chinese yam starch sedimentation browning |
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