Study On Production Process Of Micro-particle Yam Beverage

Yam is a dual-use plant that contains starch,protein,polysaccharides,and vitamins.It also contains trace elements that are indispensable to the human body and has a very high nutritional value and medicinal value.The yam particle drink researched in this thesis is a yam deep-processed product that is convenient to eat,has high nutritional value,and is convenient for industrial production.In this paper,yam pills were used as raw materials to make yam microparticle beverages（microparticles refers to granules with crushed granule size of 0.1mm¹.0mm）.The whiteness of the finished beverage was measured using a color difference meter;the brilliance of the yam seeds in the finished beverage was comprehensively measured by a texture analyzer,a particle size analyzer,and a sensory evaluation;the amount of each stabilizer was determined by the sensory evaluation when the stabilizer was mixed to achieve the best stabilization effect;The chromatographic mass spectrometer（GC-MS）was used to determine the aroma components of the finished beverage.The main conclusions are as follows:1.In the condition of pressure 500MPa,temperature 10°C,and holding time 540s,the whiteness of the finished beverage was lower than that of the optimum coloring agent under the color protection agent color protection experiment.The whiteness of the finished beverage obtained was 0.10%for the acid,0.20%for the sodium bisulfite,and0.15%for the ascorbic acid,and the mixed colorant was prepared with the ratio of the yam to be 2:1.The measured whiteness differs by 1.5%,but the comprehensive sensory evaluation of finished beverages using ultra-high pressure protection results in a higher score.2.Stability When the amounts of CMC-Na,Guar Gum and Xanthan Gum were all0.10%,the sucrose esters and monoglyceride content were all 0.04%,the stability of the finished beverage was the best and could be maintained for 30 days without delamination.3.Through comprehensive experiments,when the concentration of CaCl₂ was 12g/L and the enzymatic activity of pectin methylesterase was 45U,the yam particles of the finished beverage had the best taste.4.Gas chromatography-mass spectrometry（GC-MS）was used to determine the final product beverage in the presence ofβ-glucosidase in an amount of 80μL/100mL,an enzyme reaction temperature of 45°C,pH of 4.5,and treatment time of 5h.The aroma component was the strongest.