Manufacturing process of the sweet potatoe beverage
1998
Tamaru, Y. (Kagoshima-ken. Agricultural Experiment Station (Japan)) | Baba, T. | Tokimura, K.
A manufacturing process of sweet potato beverage was examined for use expansion. That results as follows: 1) Compressed and juicer methods were examined to get sweet potato squeeze. Compressed methods were gotten higher squeeze ratio, which was effected by water content of sweet potato varieties. 2) It was determined ingredient of sweet potato tot shift from raw material to squeeze. The shift ratio of water solvable components such as anthocyanins were higher than lipid solvable components such as carotenoids. 3) It was concluded that the sweet potato paste is the optimum material to make sweet potato beverage because shift ratio of ingredients from row sweet potato were better than squeeze methods. 4) Optimum beverage combination ratios which used paste were sugar content 10-12 degrees Bx, acids addition volume 0.1-0.15% and paste containing ratio 15-20%. 5) As apparent viscosity of sweet potato beverage were different each varieties and strains, it was examined cause of the difference. The results were suggested that decompositions of starch were effected to viscosity of sweet potato beverage. 6) It was examined condition of sweet potato beverage sterilization. The results were defined that sweet potato beverage can be sterilized at two conditions. It was necessary to addition of over 0.15% acid in case of sterilization temperature 80 degrees C and over 0.05% acid in case of 90 degrees C
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