| Yam is a kind of dioscorea resources which is considered as a hygiencal sanitarian diet. Recently, the function of tonifying kidney an spleen on yam was mentioned in the literature. Buddha palm yam from nutritional value not only for more than Chinese yam, at the same time as the success of the application of geographical indication protection, make its more and more into people’s field of vision. But now the added value of Buddha palm yam is low because it is mainly for fresh eating, and this phenomenon restricted development of it seriously. The demand of further processing is becoming more and more urgent in order to play the particularity of Buddha palm yam and increase its added value, and it is a feasible way makes yam to be the solid beverage. Now the residue of production were mainly sold to fodder company or discarded in vain for little use. But this residue is a new resource of soluble dietary fiber for human beings. So reuse of residue can not only protect the environment effectively, but make benefit from the whole industrial chain.In this paper, the main process of solid beverage from Buddha palm yam was studied, and condition of process such as peeling, decolorant, enzymolysis and drying was confirmed. Furthermore, the orthogonal experiment method and the sensory analysis were applied to establish the solid beverage recipe with adding sour agents and nutrient enhancer. And then, the optimal condition of extracting soluble dietary fiber from residue was determined. At the last, a factory design with an annual capacity of 1000t Buddha palm solid beverage was finished. The main results were follows:The optimum conditions of Buddha palm yam peeled was that makes it soaked in 80 ℃,7% NaOH for 8 min, and then makes it steeped in 7% acid for 7min. The optimal decolorant was confirmed as 0.4%Vc+0.5%citric acid, and its △E* value was -6.45327 closest approaching to starch. The optimal process of enzymolysis was lipase loading 29.064u/g, pH 5.5, temperature 30℃ and time 50 min. The optimal spray drying processing conditions was determined as inlet temperature 125℃, inlet speed 6.38mL/min, soluble solid content 16°Brix, β-cyclodextrine dosage of 20%, modified starch of dosage 20% and maltodextrin dosage of 30% with highest yield on 40.64%. The achieved dried powder can be dissolved in 30 second with boiling water. The orthogonal experiment method and the sensory analysis were applied to establish the solid beverage recipe with adding 4% nondairy creamers,4% sugar and 0.06% yam fragrance.The optimum Ultrasound-assisted extraction process from residue determined by the orthogonal experiment was as follows:concentration of NaOH solution 1.5%, temperature 60℃, solid-liquid ratio 1:45, time 30 min, under this condition the highest extraction rate with 55.52% can be evaluated, and influence factors of the extraction process between the primary and secondary relations for extraction temperature> extraction time> concentration> solid-liquid ratio.The whole layout of the plant was studied and designed, and then base on solution to the product, the calculation of mass balance and manning was determined and the type of main equipment was selected, the next one, the amount of water, electricity and steam were determined. At the last, the conclusion was obtained that the production fee of Buddha palm yam is 52.87 million, and sales revenue of it is 75.48 million, and this plan was proved to be feasible. |
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