The Study Of Purple Sweet Potato Milk Compound Beverage Processing Technology With Stability

Purple sweet potatoes contain lots of nutrients, with a variety of health care function, gradually become the concern of the public. This study with purple sweet potatoes, fresh milk as the main raw material, based on the principle of complementary nutrition, developing a healthy beverage.By studying the following results:The first,purple sweet potato cooking optimal conditions:temperature 100℃, cooking 40min,1:6 with water beating.The second,purple sweet potato cooking optimal conditions:temperature 100℃,, the optimum conditions for enzymatic purple sweet potato juice:α- amylase 25U/g, temperature 80℃, pH6.5, hydrolysis time 50min; glucoamylase 40U/g, temperature 45 ℃, pH6.0, hydrolysis time 60min.The third, purple sweet potato cooking optimal conditions:temperature 100℃,, the optimal formula of purple sweet potato beverage as:purple sweet potato juice 50%, fresh milk55%, citric acid0.6%, sugar2%, xanthan gum0.08%, sodium carboxymethyl cellulose, guar gum,0.06% to 0.06%, carrageenan 0.1%.