广东农工商职业技术学院学报
廣東農工商職業技術學院學報
엄동농공상직업기술학원학보
JOURNAL OF GUANGDONG AIB POLYTECHNIC COLLEGE
2012年
2期
78-81
,共4页
紫甘薯%豆浆%复合饮料%加工工艺
紫甘藷%豆漿%複閤飲料%加工工藝
자감서%두장%복합음료%가공공예
purple sweet potato%soy milk%compound beverage%processing technological
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。
實驗以黃豆和紫藷為主要原料，通過單因素與正交試驗製作新型複閤飲料。實驗確定瞭影響紫甘藷豆漿複閤飲料感官品質的主次因素，即：紫甘藷漿與豆漿的比〉CMC—Na用量〉加糖量〉檸檬痠用量；紫甘藷豆漿複閤飲料的最佳配方為：紫甘藷漿與豆漿的複閤比例為80（g）：20（g），加糖量為7％，檸檬痠為0．15％，CMC—Na為0．2％。製成的複閤飲料是一種色澤自然、風味宜人、具有營養保健功能的食品，具有一定的市場髮展潛力。
실험이황두화자서위주요원료，통과단인소여정교시험제작신형복합음료。실험학정료영향자감서두장복합음료감관품질적주차인소，즉：자감서장여두장적비〉CMC—Na용량〉가당량〉저몽산용량；자감서두장복합음료적최가배방위：자감서장여두장적복합비례위80（g）：20（g），가당량위7％，저몽산위0．15％，CMC—Na위0．2％。제성적복합음료시일충색택자연、풍미의인、구유영양보건공능적식품，구유일정적시장발전잠력。
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.
