紫甘薯豆浆复合饮料加工技术研究

实验以黄豆和紫薯为主要原料，通过单因素与正交试验制作新型复合饮料。实验确定了影响紫甘薯豆浆复合饮料感官品质的主次因素，即：紫甘薯浆与豆浆的比〉CMC—Na用量〉加糖量〉柠檬酸用量；紫甘薯豆浆复合饮料的最佳配方为：紫甘薯浆与豆浆的复合比例为80（g）：20（g），加糖量为7％，柠檬酸为0．15％，CMC—Na为0．2％。制成的复合饮料是一种色泽自然、风味宜人、具有营养保健功能的食品，具有一定的市场发展潜力。

Study on the Processing Technology of Compound Beverage Mixed with Purple Sweet Potato and Soy Milk

In this study,a new compound beverage was processed through a single factor and orthogonal experiment,using soybean and purple sweet potato as the main raw material.The primary and secondary factors were determined:the most important factor influenced on the beverage sensory quality was the proportion of purple sweet potato slurry and soybean milk,followed by the amount of CMC-Na,the amount of sugar,the amount of citric acid.The best recipe was that the ratio of purple sweet potato slurry and soybean milk was 80(g):20(g),the sugar content was 7%,the citric acid content was 0.15%,the CMC-Na content was 0.2%.The products had good sensory,properties,not only contained a unique purple potato nutritional function,but also provided a theoretical basis for the development of new tofu product varieties.