雪莲果功能性饮料的制备研究-食品安全质量检测学报.PDF

7 7 Vol. 7 No. 7 2016 7 Journal of Food Safety and Quality Jul. , 2016 高 辉, 贾长英, 吕忠政, 朱振元* (, , 300457) 摘 要: 目的 , 方法 , , , 结果 : C 0.4%, 0.4%, 30 min, : 40%, 12%, 0.1%, 4%, 0.1%, 0.05% , 20 6 结论 , , , 关键词: ; ; ; Preparation process of yacon functional beverage * GAO Hui, JIA Chang-Ying, LV Zhong-Zheng, ZHU Zhen-Yuan (Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology , Tianjin University of Science Technology, Tianjin 300457, China) ABSTRACT: Objective To develop a kind of sweet, cool taste and good health effects of functional drink, focusing on the anti-browning process. Methods Yunnan yacon was used as raw material, and extraction, formulation and anti-browning process were investigated. Orthogonal test was designed for optimization formulation and sensory evaluation of the product, so as to obtain the best formula and color protection conditions. Results The best conditions for color protection liquid were 0.4% vitamin C and 0.4% citric acid. The browning degree was greatly reduced by immersing yacon pieces in this color protection liquid for 30 min. The recipes of the functional beverage were as follows: 40% extract liquid, 12