食品与发酵工业2012，Vol.38Issue(7)：206-211,6.
一种新型怀山药饮料的护色工艺
Study on the Color-protection Technology of a Chinese Huai Yam Beverage
苏宇杰 1汪家琦 1周頔 1杨新宇 1杨严俊1
作者信息
- 1. 江南大学食品科学与技术国家重点实验室,江南大学食品学院,江苏无锡214122
- 折叠
摘要
Abstract
The color-protection technology and optimum formula of Chinese Huai yam and tremella juice were studied. The results showed that the optimum protecting color effects were obtained when the yam material were blanc- hing for 6 rain and soaking for 45 rain in the color fixative of 0.50% NaCl, 0.20% citric acid and 0.25% ascorbic acid. The non-enzymatic browning of product in sterilization process was inhibited when Chinese yam homogenate treated by 0. 001% glucose oxidase for 2h at 30℃. The optimum formula of the beverage was： Huai Chinese yam ho- mogenate 89% , tremella juice 11% , magana sweet 0.10%o and xylitol 3.0%. The products have excellent sensory quality and stability.关键词
怀山药/饮料/褐变/护色工艺/最佳配方Key words
Huai Chinese yam/beverage/browning/color-protection technology/optimum formula分类
轻工纺织引用本文复制引用
苏宇杰,汪家琦,周頔,杨新宇,杨严俊..一种新型怀山药饮料的护色工艺[J].食品与发酵工业,2012,38(7):206-211,6.
