Abstract:

Crucial steps in processing of Chinese yam turbid juice, including formulation, homogenization and sterilization were studied and related processing parameters were optimized. The optimal formula of turbid juice product, which was good in color, tissue state and flavor consisted of 50% original Chinese yam juice, 10% sugar and 0.1% citric acid. After 16.4 MPa followed by 11.8 MPa homogenization treatment at 60 ℃,turbid juice displayed the best stability. A mixture composed of 0.1% agar and 0.2% CMC-Na was chosen as the stabilizer. Turbid juice subjected to sterilization at 121 ℃ for 5–10 s had no obvious sensory quality change, and thus this sterilization way was selected. Most nutrients and sensory quality were maintained to the greatest extent when Chinese yam turbid juice was processed under the following conditions of cooking and then pulping, degassing and then homogenization.

Key words: yam, turbid juice, formula, stability, sterilization