In this aricle,using Yam bean as the raw materials,the color-preserving technology of Yam bean and the influence of the starch on the stability of the beverage were probed.

• 以零余子为原料,重点对零余子的去皮护色技术、零余子淀粉对饮料稳定性的影响以及饮料的稳定剂进行了探讨。