新型甘薯乳饮料的研制

对适宜于甘薯乳饮料的稳定性进行了筛选实验，采用正交试验法对甘薯乳饮料的最佳工艺条件进行了研究。结果表明：采用由0.1%琼脂、0.1%黄原胶和0.1%CMC-Na构成的复合稳定剂的稳定效果较好；采用甘薯：水＝1：5，脱脂乳粉的添加量为2％，复合稳定剂的用量为0.45%和均质压力为30MPa的条件生产时，甘薯乳饮料的风味和产品稳定性较好。

Development of new sweet potato milk beverage

Experiments were made on the selection of stabilizers suitable for sweet potato milk beverage, and the optimal technological conditions for the beverage were determined by orthogonal tests. The results indicated that the complex stabilizer of 0.1% agar, 0.1% xanthan gum and 0.1% CMC-Na worked well and that a beverage with nice flavour and stability could be obtained on the following conditions: sweet potato : water = 1 : 5, 2% defatted milk powder, 0.45% complex stabilizer and 30 MPa homogenization pressure.