山药红茶汁的制备工艺及条件优化

Yam contains a variety of functions and health care ingredients.In the process of deep processing, the yam is easy to browning and single flavor,yam beverage system instability and so on.This paper use the pretreatment such as enzymolysis technology to improve the stability of the yam juice, by adding black tea and subsequent vendors fermentation method, change the sensory properties of yam beverage, artificial for a stable system, a new yam flavor of fermented beverages vendors beverage.This article focuses on yam tea juice preparation process and conditions optimization, through to the yam tea compound with groped, enzymolysis conditions, etc., to explore the preparation technology of the yam black tea juice and the optimal conditions.The research results show that when the rate of yam: black tea: the water is 100 g: 1.5 g:300 ml.The proportion of compound enzyme is: neutral protease: medium temperature of alpha amylase, saccharifying enzyme was 0.5% : 0.8% : 1.0%, the enzymatic hydrolysis conditions for: 55 ℃, 120 min, he won the yam black tea juice stability is better, system with reddish brown, transparent clear bright, and it has tea aroma, the reducing sugar content of up to 3.301 g/100 ml, amino nitrogen content is up to 10 mg/100 ml.