Flavor And Stability Improvement Of Purple Sweet Potato - Peanut Compound Beverage

2018 International Conference of Green Buildings and Environmental Management

土木建筑工程;生态环境科学

Jiang, Guangyang^1 ; Zeng, Xuedan^1 ; Wang, Zhangying^2 ; Chen, Anjun^1 ; Li, Shanshan^1 ; Liu, Xingyan^2 ; Li, Meiliang^1 ; Shen, Guanghui^1 ; Wu, Hejun^1 ; Zhang, Zhiqing^1

College of Food Science, Sichuan Agricultural University, Ya'an

625014, China^1

Crops Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou

510000, China^2

关键词: Carrageenans;    Glucoamylase;    Orthogonal experiment;    Purple sweet potatoes;    Stability improvement;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/186/6/012020/pdf
DOI  :  10.1088/1755-1315/186/6/012020

来源: IOP

【 摘 要 】

In order to improve the flavor and stability of purple sweet potato and peanut compound beverage, the orthogonal experiment was used to determine the optimum process of enzymatic hydrolysis and composite stabilizer. The results showed that the ratio of purple sweet potato to peanut was 8: 1 (w / w), and raw to liquid ratio was 1: 8 (w / w). In addition, 0.3% glucoamylase was added to the mixture and incubated at 65°C for 1.5 h. Carrageenan, xanthan gum, sodium alginate and CMC-Na were compound stabilizer at the best concentration of 0.06%, 0.2%, 0.1%, 0.04%.