以油莎豆为主要原料,经粉碎、酶解、调配、均质、杀菌、灌装等工序制成油莎豆饮料。利用正交实验分别对酶解工艺、风味调配及稳定剂配方进行了研究。结果表明:酶解的最优条件为液化温度60℃,液化时间40min,α-淀粉酶添加量0.05%;最适原料配比为m(油莎豆)∶m(水)=1∶20,65%糖浆(白砂糖3.25%),柠檬酸0.14%,食盐0.06%;最适稳定剂配比为单甘酯0.2%,海藻酸钠0.12%,黄原胶0.15%。

A kind of beverage was obtained with Cyperus esculentus as raw material by working procedure of grinding,enzymolysis,blending,homogenization,sterilization and filling,etc..Enzymolysis conditions,flavor allocation and stabilizer formula were studied in this paperthrough the orthogonal experiment.The results showed that the best parameters of enzymolysis was liquefaction temperature 60℃,liquefaction time 40min andα-amylase0.05%.The optimum raw material ratio was cypems esculeutus to water 1∶ 20,65% syrup(sugar3.25%),citric acid 0.14%,salt 0.06%.The optimum formula of stabilizer was glycerol monostearte0.2%,sodium alginat0.12%,xanthan gum 0.15%.