红薯浆的酶解与发酵制备红薯全汁酸奶的研究

以红薯浆为原料,通过添加纤维素酶,α-淀粉酶对其进行水解得到红薯浆全汁。结合单因素和正交实验,确定了最佳酶解工艺,即纤维素酶添加量0.7%、酶解时间3.0h、加水量与薯液比5:1,pH6.5,在此酶解工艺条件下,出汁率可达42%。以红薯乳全汁为原料,接种乳酸菌对其进行发酵制备红薯乳全汁酸奶;以产品酸度、黏度和持水力等理化指标并结合感官评价指标为考察依据,通过正交实验确定了最佳发酵工艺为:红薯浆与脱脂乳比例5:5,菌种接种量5%、发酵温度37℃、蔗糖添加量4%。在此条件下所得红薯全汁酸奶理化和感官指标均为最佳。

Study on enzymolysis of sweet potato total starch and fermentation yoghurt from sweet potato

To produce sweet potato yoghurt by enzymolysis and fermentation of sweet potato pulp.The sweet potato pulp was hydrolyzed by cellulase andα-amylase to produce the sweet potato pulp.The optimal enzymolysis conditions were determined by single factor and orthogonal experiment.About 42%of juice rate could be obtained at followed conditions:cellulase dosage 0.7%,time 3h,the rate of water and sweet potato pulp 5:1,pH6.5.And then the sweet potato milk was fermented by lactobacillus to produce the sweet potato yoghurt.The optimal fermentation conditions were determined by orthogonal experiment as follows:the proportion of milk powder with sweet potato pulp 5:5,vaccination 5%,fermentation temperature 37℃and the amount of sucrose 4%.The physical,chemical and sensory index of sweet potato yoghurt would be the best at such fermentation process.