山药的防褐变研究及其山药复合饮料的制作
毕业论文关键词：饮料；山药；护色；酶解；稳定性
The Research of Anti-browning yam and the Production of Yam Compound Beverage
Abstract: This subject is developed with Chinese yam and skimmed milk powder raw materials of a compound milk beverage. In this paper mainly discusses the yam anti browning color shield treatment process, monomer thickening agent, selection and combination of compound thickener, effect of homogenization process on the product. The technology of enzymatic hydrolysis of yam pulp was studied, and the formula of compound beverage and its production technology were studied. The results showed that：Through the compound color fixative （2%salt, 0.35%citric acid, 0.06% Sodium D-isoascorbate ）with yam（for 20min） best protect color effect. 10g yam substrates for 0.1g - amylase at 95 ℃ water bath under the condition of enzymatic hydrolysis of 15min；10g yam substrates for 0.002g glycation enzymes for 55 ℃ water bath under the conditions of enzymic 90 min .Through the optimal formula of orthogonal experiments of yam compound milk beverage is: Yam and skimmed milk powder (ratio of 1: 2)、4% sugar、The ratio of material to liquid (1:6)、Compound stabilizer（KELCOGEL○RHA-B is 0.15%；KELCOGEL ○RHS-B is 0.08%；KELCOGEL○RHMBP-C is 0.02%）. In this formulation and fabrication of composite beverage is a moderate sweetness, nutritious drinks.
Key Words: beverage; yam; protective coloration; enzymatic; stability
目 录
1绪论 1
1.1 山药复合饮料的国内外概况 1
1.2 山药概述 1
1.2.1 山药的营养价值 2
1.2.2 山药的药用价值 2
1.2.3 山药在食品加工中的应用 2
1.3 酶促褐变 3
1.3.1 原理 3
1.3.2 控制方法 3
1.4 酶制剂 3
1.4.1 α-淀粉酶 4
1.4.2 β-淀粉酶 4
1.5 影响饮料品质的因素 4
1.5.1 增稠剂 4
1.5.2 均质 5
1.5.3 杀菌 6
1.6 本课题的研究目的和意义 6
2 材料与方法 7
2.1 实验材料 7
2.2 仪器与设备 7
2.3 实验方法 7
2.3.1 工艺流程及操作要点 7
2.3.2 色度测定 8
2.3.3 固形物含量的测定 8
2.3.4 复合饮料感官评分 8
2.3.5 稳定性实验 9
3 结果与讨论 9
3.1 山药护色工艺的研究 9
3.1.1 单体护色剂对山药护色的影响 9
3.1.2 护色剂复配对山药护色的影响 15
3.1.3 复配护色剂对山药护色效果的验证实验 16
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