【摘要】 为了研制一种适合于糖尿病人饮用的功能性果汁型饮料,以价格低廉、资源丰富的菊芋为原料,研究菊芋饮料生产的主要工艺参数。通过测定菊芋片的色泽变化,从柠檬酸、VC、氯化钠中筛选最适护色剂及其最适浓度;采用烘干法测定菊芋汁中固形物含量,确定水解用柠檬酸提取液的最佳浓度;通过测定稳定系数,确定复合增稠剂的最适添加量。结果表明,制备菊芋饮料的最佳工艺参数为:护色液VC的质量分数0.5%,柠檬酸质量分数0.5%,复合稳定剂CMC-Na、黄原胶的用量分别是1g/kg与2g/kg。通过调配、均质、杀菌工艺可制得口感、组织状态、稳定性均佳的菊芋饮料。更多还原

【Abstract】 In order to develop a functional fruit juice beverage for diabetics,using Jerusalem artichoke as raw material with low cost and rich resource,the main processing parameters of Jerusalem artichoke beverage were studied in this paper.By measuring the color changes of the Jerusalem artichoke piece,the best color fixative was obtained from citric acid,VC and sodium chloride.By determining solid content,the suitable concentration of citric acid estract was gotten.By determining the stabilization coefficient,the suitable adding dose of complex thickening agent(CMC-Na,Xanthan Gum)was found.The optimal processing parameters of Jerusalem artichoke beverage were as follows:VC(color protector)concentration was 0.5%,citric acid(extractant)concentration was 2.0%,and the adding dose of complex stabilizing agent CMC-Na and Xanthan Gum,were 1g/kg and 2 g/kg respectively.According to these parameters,the Jerusalem artichoke beverage with good sensory quality and stability could be made by blending、 homogenization and sterilization.更多还原