The processing technology of traditional fresh taro beverage were optimized in this study. Based on the soluble solids content in taro beverage, single factor and orthogonal experiment methods were used for the optimization. The results showed that when water temperature was adjusted to 95 ℃, homogenization pressure was 14 MPa with the treatment of homogenization twice, satisfied taro juice was obtained. Besides, Box-Behnken response surface methodology was also be used for the final product optimization. The results revealed that the optimized conditions were as follows: The optimal composite of beverage formula was CMC-Na 0.16%, monoglyceride 0.12%, xanthan gum 0.02%. According to above conditions, the centrifugal sedimentation rate of the final product could reach 5.08%,so the technology and formula are feasible.
LI Zhifang
,
SHI Shuai
,
CHEN Xi
,
CHEN Taotao
,
LOU Yusha
,
XU Haixiang
. The optimization of the process of Longxiang taro juice beverage by Box-Behnken design[J]. Food and Fermentation Industries, 2020
, 46(20)
: 193
-198
.
DOI: 10.13995/j.cnki.11-1802/ts.024521
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