雪莲薯原汁加工工艺及其对双歧杆菌生长的影响

为研究雪莲薯原汁的加工工艺及其对双歧杆菌生长的影响，在漂烫工艺中，选用100℃、2.5min 的工艺条件，通过正交试验确定纤维素酶酶解的最佳工艺条件为纤维素酶用量0.08%(m/m)、pH5、温度50℃、酶解时间45min。利用果胶酶提高雪莲薯汁的澄清度，果胶酶用量为0.14%。雪莲薯原汁可有效促进双歧杆菌的生长，10%(m/m)添加量可使双歧杆菌生长量增加53%，20%(m/m)添加量对大肠杆菌有一定抑制作用。

Optimization of Some Conditions for Yacon Juice Processing and Its Effect of the Growth of Bifidobacterium and Escherichia coli

A process comprising the steps of selection, cleaning, cutting, blanching, breaking, cellulase hydrolysis, squeezing, pectinase hydrolysis and sterilization was designed for yacon juice processing. The optimum blanching temperature and length of blanching time were 100 ℃ and 2.5 min, respectively. According to the orthogonal array optimization, an optimum juice percentage of yacon was achieved by the hydrolysis at 50 ℃ and pH 5 for 45 min with added cellulase at 0.08%. The optimum pectinase amount for improved clarity of yacon juice was 0.14%. Yacon juice obviously promoted the growth of Bifidobacterium, resulted in 53% increase of Bifidobacterium biomass at 10% addition level, but had an inhibitory effect on the growth of Escherichia coli.