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投稿时间：2021-12-09
投稿时间：2021-12-09
中文摘要: 紫薯中富含硒和花青素，三七花水是云南地区人们常见餐后饮品，该文将两种原料复配制得紫薯三七花复合饮料。通过双酶水解采用均匀试验设计和模糊数学法，对紫薯三七花复合饮料的配方进行优化。结果表明，紫薯汁的最优条件为护色时间5 min、料液比1∶3(g/mL)、双酶质量比3∶7、酶解温度50 ℃、酶解时间25 min。紫薯三七花复合饮料的最优配方为紫薯汁添加量200 mL、三七花水50 mL、白砂糖5%、柠檬酸0.05%、黄原胶0.2%、海藻酸钠0.2%，所得到的紫薯三七花复合饮料口感细腻、香气独特、营养价值较高，为酶法制备紫薯类复合饮料提供理论依据。
Abstract:Purple sweet potato is rich in selenium and anthocyanins，and Panax notoginseng flower water is a common after-dinner drink for people in Yunnan. They were mixed to prepare a compound beverage of purple sweet potato and P.notoginseng flower.Double enzyme hydrolysis，uniform experiment design，and fuzzy mathematics were employed to optimize the formula and preparation conditions of the compound beverage.The preparation conditions of purple sweet potato juice were optimized as follows:color preserving for 5 min，solid-to-liquid ratio of 1∶3（g/mL），double enzyme ratio of 3∶7，and enzymolysis at 50 ℃for 25 min.The formula of the compound beverage was optimized as 200 mL purple sweet potato juice，50 mL P. notoginseng flower water，5% white granulated sugar，0.05% citric acid，0.2% xanthan gum，and 0.2% sodium alginate. The product prepared with the above conditions and formula had delicate taste，unique aroma，and high nutritional value. The results provide a theoretical basis for the preparation of purple sweet potato compound beverages by enzymatic method.
keywords: purple sweet potato Panax notoginseng flower double enzyme hydrolysis uniform design fuzzy mathematics compound beverage
文章编号：202306011 中图分类号： 文献标志码：
基金项目:国家重点研发计划项目（2018YFC0311106）
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