In order to make better use of raw taro and provide added value, the production process of taro juice beverage isoptimized as follows:First, use several single-factor experiments to determine the parameters of the taro starch hydrolysis with thermostable amylase. After response surface analysis design, the parameters of taro starch hydrolysis were:Hydrolysis temperature of 83℃,hydrolysis time 60 min, pH 6.50,enzyme concentra-tion 1.3 mL/100 g;The parameters of taro juice beverage homogenization were:PhaseⅠ15 MPa, PhaseⅡ20 MPa;sterilization conditions:135℃, 5 s .Also ,a variety of stabilizers were tried in experiments, and the best choice was:CMC-Na 0.20%.%为了有效利用芋头原料,提高其附加值,研究芋头清汁饮料生产工艺.采用高温淀粉酶水解芋头淀粉,先以单因素试验确定酶解参数,再利用响应面设计,确定芋头淀粉水解的优化工艺:水解温度83℃,水解时间60 min,pH 6.50,加酶量1.3 mL/100 g.确定芋头汁饮料均质工艺:第1段15 MPa,第2段20 MPa;灭菌条件:135℃,5 s.采用多种稳定剂研究芋头汁饮料稳定性,确定稳定剂为:羧甲基纤维素钠用量为0.20%.
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