香芋发酵饮料的工艺研究

通过对乳酸菌发酵香芋浆工艺的初步研究,探讨了香芋的护色,香芋浆的糊化、糖化、发酵等工艺过程.实验结果表明,去皮香芋用0.1％柠檬酸溶液护色效果明显;用沸水热烫5 min即可有效钝化酶,防止褐变；糊化时间为60min,还原糖含量有明显增加；香芋浆最佳糖化工艺条件:糖化时间4h、糖化酶用量为1g香芋/50U酶,糖化pH值为...

Study on the Process of Fermented Taro Juice Drinks

The process of a Lactobacillus-fermented taro juice drink was investigated including taro color protection,inactivate enzymes,dextrinization,saccharification.The test result showed that,the best process was using 0.1% citric acid solutions to protect the color,boiling for 5 min to prevent browning by inactivating the enzymes,dextrinization for 60 min,saccharification by 50 U enzyme per gram of taro for 4 hours at pH 4.5,and fermentation of the mixture of 8% cane sugar and 12% taro juice at 42 ℃ for 6 hours.