摘要
实验以黄豆和紫薯为主要原料,通过单因素与正交试验制作新型复合饮料。实验确定了影响紫甘薯豆浆复合饮料感官品质的主次因素,即:紫甘薯浆与豆浆的比>CMC-Na用量>加糖量>柠檬酸用量;紫甘薯豆浆复合饮料的最佳配方为:紫甘薯浆与豆浆的复合比例为80(g)∶20(g),加糖量为7%,柠檬酸为0.15%,CMC-Na为0.2%。制成的复合饮料是一种色泽自然、风味宜人、具有营养保健功能的食品,具有一定的市场发展潜力。
In this study, a new compound beverage was processed through a single factor and orthogonal experi- ment, using soybean and purple sweet potato as the main raw material. The primary and secondary factors were determined ： the most important factor influenced on the beverage sensory quality was the proportion of purple sweet po- tato slurry and soybean milk, followed by the amount of CMC - Na, the amount of sugar, the amount of citric acid. The best recipe was that the ratio of purple sweet potato slurry and soybean milk was 80（g） ： 20（ g）, the sugar con- tent was 7%, the citric acid content was 0.15%, the CMC - Na content was 0.2%. The products had good senso- ry, properties, not only contained a unique purple potato nutritional function, but also provided a theoretical basis for the development of new tofu product varieties.
出处
《广东农工商职业技术学院学报》
2012年第2期78-81,共4页
Journal of Guangdong Agriculture Industry Business Polytechnic
基金
广东农工商职业技术学院课题(yb200903)
关键词
紫甘薯
豆浆
复合饮料
加工工艺
purple sweet potato
soy milk
compound beverage
processing technological
