期刊名称：IOP Conference Series: Earth and Environmental Science
印刷版ISSN：1755-1307
电子版ISSN：1755-1315
出版年度：2018
卷号：186
期号：6
页码：012020
DOI：10.1088/1755-1315/186/6/012020
语种：English
出版社：IOP Publishing
摘要：In order to improve the flavor and stability of purple sweet potato and peanut compound beverage, the orthogonal experiment was used to determine the optimum process of enzymatic hydrolysis and composite stabilizer. The results showed that the ratio of purple sweet potato to peanut was 8: 1 (w / w), and raw to liquid ratio was 1: 8 (w / w). In addition, 0.3% glucoamylase was added to the mixture and incubated at 65°C for 1.5 h. Carrageenan, xanthan gum, sodium alginate and CMC-Na were compound stabilizer at the best concentration of 0.06%, 0.2%, 0.1%, 0.04%.
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