The optimum process of extracting anthocyanin was studied based on single factor experiment with purple sweet potato residue as raw material to study the color - protecting techniques. On the basis of this,the best combination of the beverage was prepared with the taste,color and flavor as indexes. The re-sult showed that the optimum condition for protecting color was 0. 05% citric acid. The optimum technique of extracting anthocyanin was 1. 0% citric acid with 50% ethanol as solvent,ratio of solid to liquid 1∶ 30, 75 ℃ water bathed for 1. 5 h,anthocyanin content in the extract was 0. 170 1 g/ 100 mL. The optimum for-mula of the beverage was that the extract of anthocyanins from purple sweet potato residue was 70 mL,the extract of Momordica grosvenori with relative sweetness of 22. 55 was 30 mL,sucrose 6 g/ 100 mL. It tastes a bit sweet and sour,with bright purple color and the light aroma of purple potato and Momordica grosveno-ri. The anthocyanin content in the product was 0. 219 4 g/ 100 mL,and the relative sweetness was 11. 76. The color and the taste of the beverage were stable during the shelf life test (equivalent to one year),and the microbiological index was in accordance with the national hygienic standard for beverage products.%以紫薯渣为原料，研究其护色工艺，在单因素实验基础上研究提取花色苷的最佳工艺，在此基础上以口感、颜色、香味为指标进行饮料最佳复配实验。结果表明，最佳护色条件为0．05％的柠檬酸，花色苷的最佳提取工艺为1．0％柠檬酸与50％乙醇为提取溶剂，料液比1∶30，75℃水浴1．5 h，提取液中花色苷含量为0．1701 g／100 mL。饮料最佳复配实验配方为：紫薯渣花色苷提取液70 mL，相对甜度为22．55的罗汉果水提液30 mL，蔗糖6 g／100 mL，其口感酸甜适宜，颜色亮紫红，具有淡淡的紫薯和罗汉果的香味，产品花色苷含量为0．2194 g／100 mL，相对甜度为11．76。保质期实验（相当于1年）表明，保质期内饮料的色泽、口感稳定，微生物指标符合国家饮料产品卫生标准。
展开▼
