In order to improve the quality of sweetpotato beverage,high pressure homogenization was used to im-prove the stability and sensory quality of sweetpotato beverage.In this paper,the effects of homogenization pres-sure,homogenization duration and homogenization frequency on stability,polyphenol and polysaccharide contents,and sensory quality of Xuzishu 8 beverage were studied.The results showed that the optimal homogenization condi-tions of Xuzishu 8 beverage were as follows:homogenization pressure was 65 MPa,homogenization duration was 30 min,and homogenization frequency was 2 times.After high pressure homogenization,the stability,polysaccharide and polyphenol contents of sweetpotato beverage were improved,and the high pressure homogenized sweetpotato beverage showed a bright and clear color,good fluidity,unique sweetpotato aroma,and a delicate and smooth taste,winning a high score in sensory evaluation.
关键词
高压均质/甘薯饮料/稳定性/多酚/多糖/感官评价
Key words
high pressure homogenization/sweetpotato beverage/stability/polyphenol/polysaccharide/sensory e-valuation
万方数据