马铃薯饮料的开发研究
关键词：紫色马铃薯；热烫护色；酶解；糖酸配比；花色苷4644
Development of Potato Beverage
Abstract: In this thesis, purple potato as the main raw material was used to develop beverage. Conducting the hydrolysis of purple potato with amylase and pectinase at different time and temperature. Orthogonal experiment have been carried out selecting different factors including amylase and pectinase usages, hydrolysis time, and hydrolysis temperature n order to obtain the optimal hydrolysis conditions. In addition, orthogonal experiment have also been conducted using citric acid, sucrose, honey as additives on purple potato drink to get the optimal sugar-acid ratio. The results indicated that ideal juice yield, clarity and anthocyanin content could be obtained through adding double amount of water into the blanched purple potato, beating them, adding 0.05% amylase and 0.05% pectinase, then digesting for 2 hours at a temperature of 50 oC. Under the optimized hydrolysis conditions, by adding 50 mL water into 17.5 mL neat juice and 0.15 g/50mL, 5g/50 mL sucrose and 0.25 g/50 mL honey in addition, purple potato beverage with good color and flavor was obtained.
Keywords: Purple potatoes; blanching color protection; hydrolysis; sugar-acid ratio; anthocyanin
目录
1绪言 1
1.1马铃薯简介 1
1.1.1.马铃薯的历史 1
1.1.2.马铃薯营养价值 2
1.1.3.马铃薯的生产 3
1.2主要马铃薯加工产品 4
1.2.1淀粉生产 4
1.2.2马铃薯食品 4
1.2.3马铃薯全粉 4
1.2.4油炸薯片 4
1.2.5马铃薯饮料 5
1.2.6马铃薯淀粉废液 5
1.3 花色苷（花青素）简介 6
1.4影响花色苷稳定性因素 8
1.4.1 pH影响 8
1.4.2 温度 8
1.4.3 辅色剂的影响 9
1.5.本课题的研究目的和意义 9
2.材料与方法 11
2.1 材料样品 11
2.2 仪器设备 11
2.3主要工艺流程 11
2.4工艺操作要点 12
2.4.1原料预处理 12
2.4.2酶解试验 12
2.4.3调配试验 12
2.4.4杀菌 12
2.5测定方法 12
2.5.1出汁率的测定 12
2.5.2 澄清度的测定 12
2.5.3 花色苷含量的测定 12
3.结果与讨论 13
3.1紫色马铃薯酶解实验 13
3.1.1 酶解实验正交因素表 13
3.1.2紫色马铃薯酶解透光率正交实验数据表 13
3.1.3紫色马铃薯酶解出汁率正交实验数据表 14
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