The Studies On Production Process And Stability Of Storage Of Yam Functional Food

In this paper, the yam was used as raw material, the production process of compoundbeverage, granular beverage, chewable tables and digestion chewable tablets and the storagestability of yam chewable tablets were researched. Conclutions are as follows:1、In order to make sure the yam color scheme, this paper researched on the browningindex by single factor experiments and orthogonal test. The results showed the boiling time is10min, the optimal color scheme as follows:0.15%ascorbic acid,0.15%citric acid,0.25%sodium chloride,20minutes soaking time.As the study object of the color, aroma, taste, state organization, the optimal formula ofyam compound beverage was decided by the orthogonal experiment: yam paste30%, medlarjuice14%, hawthorn juice10%, suger7%; the optimum formula of yam granular beverage: theratio of yam paste and hawthorn juice was10:1.5, sugar7%, citric acid0.10%, honey4%,berry was added to25g/100ml.The hierarchical rate was analyzed by orthonal test, the stabilizer formula of compoundbeverages:0.05%xanthan gum,0.06%sodium alginate, and0.06%sodium carboxymethylcellulose; the best stabilizer formula of yam granular beverage:0.06%xanthan gum,0.07%sodium alginate, and0.06%sodium carboxymethyl cellulose.2、 The optimum parameters of yam chewable tables were determined by thesingle-factor: raw materials sifted mesh to100mesh,10%corn starch solution as a binderdosage of8%, the whole mesh to20mesh.The optimal formula of yam chewable tablets were determined by the orthogonalexperimental: The ration of milk powder and yam powder7:3, lube15%, glucose10%, maltdextrin5%.The sample storage was determined by the orthogonal test method, the index of sampleswas measures on a regular basis, the results showed that: the storage time and temperatureaffected the results significantly, the indicators of samples of higher temperature changedobviously than the samples of room temperature and cryogenic,10kinds of samples ofstorage stage were no smell，and the moisture content shoule reduced in the productionprocess. 3、The optimum parameters of yam digestion chewable tables were determined by thetext of single-factor: raw materials sifted mesh to120mesh,10%corn starch solution as abinder dosage of9%, the whole mesh to20mesh.The optimal formula of yam digestion chewable tablets were determined by theresponse surface analysis: The ration of milk powder and yam powder8:2, the mixedingredients5.5%, glucose8.6%, malt dextrin5%. The best ratio of hawthorn, fried malt,gallus domesticus, dried tangerine peel was20:8:1:8.