Research On Processing Technology Of Yam And Peanut Milk

Yam and peanuts grown widely in our countrytheir production increased quickly in recent yearsResearch and development yam and peanuts processing products in order to ensure their sustainable healthy development of industry and enhancing the added value.It is of great significance that research and develop yam and peanuts processed products which rich the food market and satisfy people’s growing consumer demand in China.Yam and peanut milk use as main raw material, with peanuts as auxiliary materials. Yam and peanut milkuse processing products that could influence color protection、enzyme solution、additive amount of emulsifier and stabilizer were researched，Determines color protection, enzyme solution, the stability of the product. The main research are as follows:1. By single factor and orthogonal experiments and factors multiple comparisonanalysis, identified by the absorbance value of the activity of PPO, to determine thebest action of Color protection conditions: the concentration of Vcof0.3%,theconcentration of citric acid of0.4%, the concentration of CaCl2of0.7%, measured theabsorbance value of the activity of PPO of0.129.2. By single factor and orthogonal experiments and factors multiple comparisonanalysis, identified by the soluble solids yield of indicators, to determine the best actionof the enzyme: the enzyme temperature of55℃, the enzyme pH of8.0, the enzyme timeof15min, the enzyme added of0.10mg/mL, resulting soluble solids yield of29.723%.3. By single factor and orthogonal experiments and factors multiple comparisonanalysis, identified by Stability factor, to determine the optimum addition amount of thestabilizer: the concentration of Tween40of0.05%, the concentration of Threepolyglycerol fatty acid ester of0.05%, the concentration of Molecular distillationmonoglyceride of0.07%, the measured stability factor R of0.801.4. By single factor and orthogonal experiments and factors multiple comparisonanalysis, identified by centrifugal sedimentation rate, to determine the best stabilityfactor: the concentration of CMC of0.06％, the concentration of Sodium alginate of0.04％,the concentration of Carrageenan of0.06％, measured centrifuge precipitation rate of2.412％.5. By determination of centrifugal sedimentation rate of Yam and Peanut milk, choosing the homogenization pressure of50MPa, the homogenization temperature of65°C, and secondary homogeneous, as the best homogeneous process conditions.6. By sensory evaluation，to determine the concentration of Sucrose of6％.7. Research on sterilization conditions of121℃,15min, by Sensory Index,andPhysical and chemical indicators and Microbial indicators.