Study On The Purple Potato Lactic Acid Beverage

The results showed that the content of anthocyanins was better than that of the single color-protecting substance,and the compound formula was as follows:the content of the color-protecting substance was higher than that of the single color-protecting substance,The addition amount of D-isoascorbate was 0.03%,the addition amount of Vc was 0.8%,the content of citric acid was 1.0%and the content of anthocyanin was 37.9mg/g.The optimum conditions for the liquefaction of purple potato were determined as follows:the addition amount of a-amylase was 0.3%,the pH value was 6.0,the liquefaction time was 60 min,the liquefaction temperature was 60 ?,the content of reducing sugar in potato was19.04g/L,anthocyanin The optimum conditions were as follows:the amount of saccharification enzyme was 0.15%,the pH value was 4.2,the saccharification time was 180min,the saccharification temperature was 55 ?,the content of reducing sugar in potato pulp was 47.95g/L,the content of anthocyanin To 10.4mg/g.The effects of stabilizer and homogenization conditions on the stability of purple potato lactic acid beverage were studied.The results showed that sodium alginate,CMC,pectin,PGA,xanthan gum Among the five kinds of stabilizers,the stabilizers with good stability were selected by orthogonal test.The formula was:0.09%of sodium alginate,0.15%of pectin and 0.07%of CMC.Homogeneous conditions:homogenization temperature of 65 ?,homogeneous pressure of 25MPa,centrifugal precipitation rate of 0.62%,anthocyanin content of 9.7mg/g.The dosage of xylitol was 5%,the amount of lactic acid was 1.0g/kg,and the amount of compound stabilizer was 0.46%,and the dosage of the formula was determined by orthogonal test.The results showed that the bactericidal conditions of lactic acid fermentation beverage were 65 ?,30min,the content of anthocyanin was 9.5mg/g,the number of viable bacteria was 14.6×108CFU,the content of anthocyanin,the sensory evaluation and the viable count of viable lactic acid beverage were determined.Sensory assessment of the beverage in good condition,the deployment of lactic acid beverages are also suitable for this condition sterilization.The viable count of purple potato potato viable lactic acid fermentation was studied.The results showed that the viability of purple potato viable lactic acid fermented beverage was the highest in 21 days,and the results were as follows:Fermented beverage shelf life of at least 21 days,the indicators are in line with national standard requirements,21 days anthocyanin content of 4.2mg/g,viable count 4.9×108CFU/ml,centrifugal sedimentation rate of 1.4%,coliform number 30MPN/100ml,the number of yeast 9 CFU(each)/ml.Deployment of lactic acid beverage under the condition of 37 ?,30 days anthocyanin content of 4.2 mg/g,centrifugal sedimentation rate was 0.9%,the number of coliform group<3.0 MPN/ml,the number of yeast cfu/ml,38 products for a period roughly 90 days.