Studies On Technology And Properties Of Batata(Compound) Beverage Concentrate

The manufacture and physical characteristic of batata compound beverage main concentrate which made of batata were reseached in this thesis. The phisical characteristics, rheological properties and physicochemical properties,were studied.The relation (between the chromatic value and sensory evaluation) and the kinetics model of chromatic was established for predicting the storage life of beverage main concentrate. It provided the basis of data and the scientific references to batata processing technology and equipment exploitation.The content of polysaccharides of four kinds of batatas(including batatas with red cover and purple core, batatas with red cover and red core, batatas with white cover and red core and batatas with red cover and white core)was measured by Spectro-photo-meterm, the result showed that the content of polysaccharides in batatas with red cover and white core was the highest of all, so we used this kind of batata to make beverage main concentrate.On the base of effects of single inhibitory agent, effects of composite inhibitory concentrate were investigated. The result showed that optimum condition of protecting color was the concentration of composite inhibitory concentrate0.4%, the ratio of Vc and citric acid1:4, the temperature of soaking35℃and pH=3.On the base of the single facter experiments, the optimum condition for clarification was determined using orthogonal experiment. Orthogonal experiment was used to investigate effects of the amount of a-amylase, the amount of pectinase, the amount of chitosan, pH, and temperature on the response, clarification. The study showed that the optimum clarification condition was adding0.020%a-amylase,0.040%pectinase dosage,0.035%chitosan, in pH4.0and at70℃.On the base of single factor experiments, the optimum formulation was determined using orthogonal experiment. Orthogonal experiment was used to investigate the effects of the batata juice concentration, the amount of sugar and the amount of citric acid. The study showed that the optimum formulation was the batata juice20%, sugar7%and citric acid0.07%.The optimum process condition was concentrated times3, temperature75℃and time24min with the method of the vacuum concentrates and the sensory evaluation.The resonable sterilization condition is5’-15’/100℃using the method of sensory evaluation.Studing rheological characteristics of the batata beverage main concentrate with the DV-III+rheometer. Beverage main concentrate behaved as Non-Newtonian flow. The rheometer characteristic could be presentated by the power function.Measuring chromatic value with WLS-2comparison of color measurement instrument. The correlation coefficient of the model (R+L+Y) was better than other studied, therefore this model could be used as an index of main concentrate quality. The experiment indicated the changes of (R+L+Y) was classed in zero order reaction, and got the kinetics equation. The dymatics model of life-time prediction was lgd=3.293-0.035c, and it obtained at the constant temperature.