| 混合酶法制备高含量可溶性糖南瓜粉 |
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| 引用本文： | 翟金霞,赵瑞娟,刘洋,陈野.混合酶法制备高含量可溶性糖南瓜粉[J].天津轻工业学院学报,2009(4):29-31. |
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| 作者姓名： | 翟金霞 赵瑞娟 刘洋 陈野 |
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| 作者单位： | 天津科技大学食品工程与生物技术学院,天津300457 |
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| 摘 要： | 采用混合酶水解南瓜中的淀粉．利用L9（3^4）正交实验优化了酶解工艺，确定的最佳工艺条件为：添加0．04％果胶酶、0．5％α-淀粉酶和1．0％的糖化酶；混合酶作用温度50℃，酶处理时间2h，摇床摇速120r／min，酶解后南瓜浆中的可溶性糖为9．37％
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| 关 键 词： | 南瓜 酶解 可溶性糖 |
Preparation of Pumpkin Powder with High Content Soluble Sugar by Composite Enzyme |
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| ZHAI Jin-xia,ZHAO Rui-juan,LIU Yang,CHEN Ye.Preparation of Pumpkin Powder with High Content Soluble Sugar by Composite Enzyme[J].Journal of Tianjin University of Light Industry,2009(4):29-31. |
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| Authors: | ZHAI Jin-xia ZHAO Rui-juan LIU Yang CHEN Ye |
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| Affiliation: | (College of Food Engineering and Biotechnology,Tianjin University of Science ＆ Technology,Yianjin 300457,China) |
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| Abstract: | The pumpkin starch was hydrolyzed by the composite enzyme. The preparation processing was studied by orthogonal experiment,and the results showed that the optimum processing parameters were ：to add 0.04% peetinase, 0.5%α-amylase and 1.0% glucoamylase, 50 ~C of temperature,processing times for 2 h, 120 r/min of the shaking speed. Based on the results from L9 （3^4） orthogonal experiment,the soluble sugar in the hydrolyzed pumpkin slurry accounted for 9.37%. |
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| Keywords: | pumpkin enzymatic hydrolysis soluble sugar |
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