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《Journal of Beijing Technology and Business University(Natural Science Edition)》 2006-04
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PRELIMINARY STUDY ON THE BEVERAGE STABILITY OF YAM

LAN She-yi,JIAO Wen,WANG Ting(College of Chemical and Environmental Engineering,Beijing Technology and Business University,Beijing 100037,China)  
In this paper,thermostable α-amylase was used to hydrolyzate yam starch and thickening agents were added to solve the delamination and precipitation of yam beverage,and to enhance the stability and sensory quality of yam beverage.The experiment indicated the best craft of enzymolysis is: Enzymolysis temperature 90℃,raw material amount to 10%,enzyme amount to 0.0005%,time as 40min.It also studies the optimum proportioning of the stabilizer composed of four thickening agents.
【CateGory Index】: TS275
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