Abstract:

Taking sweet potato, orange and milk as main raw materials, a new compound beverage was developed in this study. In the processing technology, color protection method for sweet potato, ratio of sweet potato juice to milk to orange juice, ratio of compound stabilizers (carrageenan and glutin), and compound beverage formula were optimized. The results showed the color of sweet potato could be better protected when it was firstly blanched in hot water at 95 to 100 ℃ for 2 to 3 min, and then soaked in the solution containing NaCl (2.0%) and citric acid (0.2%) for 30 min. The optimal ratio of carrageenan to glutin was 1:2, the optimal ratio of sweet potato juice to milk to orange juice was 20:5:3, and the optimal formula of compound beverage was as follows (in 1 L of compound juice): citric acid 1.0 g, sucrose 40.0 g, honey 8.0 g, and compound stabilizers 2.5 g.

Key words: sweet potato, orange, milk, compound beverage, technology