摘要
[Objectives]Foshou yam and yacon were used as raw materials to prepare a compound beverage.[Methods]With Foshou yam and yacon as raw materials,single factor experiments and response surface method were used to optimize the optimal processing parameters of the compound beverage.[Results]The best processing parameters of the compound beverage were Foshou yam pulp 20%,yacon juice 30%,sugar 6%and citric acid 0.05%.Under the best conditions,the compound beverage scored 91.7 points,with a light yellow color,delicate taste,good Foshou yam and yacon flavor,moderate sour and sweet taste.[Conclusions]This study provides a new way for the development and utilization of Foshou yam and yacon.
基金
the Scientific Research Program Guiding Project of the Department of Education of Hubei Province(B2020166).
