Preparation Of Mixed Beverage From Yacon Juice And Protein Materials

Yacon is famous in its extremely high content of oligosaccharide in plant category with abundant amount of nutrients as AAs, Mg, Ca, Zn, Fe, K and etc. The fresh Yacon is used to make mixed beverage with protein materials, and the browning and stability problems, prescription and procedure of the juice is carried out in this paper. The main results are as following:1. Browning change and product’s color were taken as quality index to investigate the effective methods and anti-browning agents on browning control. Results showed that the best treatment procedure for controlling browning of fresh Yacon juice was blanching at90℃for60s and then blending followed by adding anti-browning agents. All anti-browning agents of Vc, Citrate, sodium sulfite, lactate, EDTA, L-cysteine, tartaric acid, malic acid, sodium chloride were effective in practice, and malic acid、tartaric acid,L-cysteine,lactic acid were more effective than others. Based on single chemical result and orthogonal test, the best combination of anti-browning was malic acid0.36g·kg-1,L-cysteine0.41g·kg-1,tartaric acid0.6g·kg-1,lactic acid was0.22g·kg-1.2. Fresh Yacon juice, water chestnut juice and de-fat milk powder were used to make mixed Yacon juice beverage as well as processing parameters. The results showed that30%mixed Fresh Yacon juice and water chestnut juice at ratio of3:1, adding8%sugar,1.25%de-fat milk powder had the favorite flavor. The best stability was obtained with adding CMC-Na0.04%, pectin0.07%, sodium alginate0.08%. The mixed juice beverage was processed at25～30MPa for twice, then filled and sealed, and finally pasteurized at90℃for10min. The products use period could be as long as3months.