| 紫薯功能饮料双酶水解工艺 |
| |
| 引用本文： | 赵红岩. 紫薯功能饮料双酶水解工艺[J]. 中国酿造, 2015, 34(3): 118-121. DOI: 10.11882/j.issn.0254-5071.2015.03.028 |
| |
| 作者姓名： | 赵红岩 |
| |
| 作者单位： | 陕西学前师范学院 生物科学与技术系，陕西西安710061 |
| |
| 基金项目： | 陕西省大学生创新创业训练计划项目(NO.1853) |
| |
| 摘 要： | 采用α-淀粉酶和糖化酶协同水解作用生产紫薯功能饮料，通过单因素试验和正交试验确定紫薯浆的双酶协同水解工艺为α-淀粉酶0.75 g/L，糖化酶1.25 g/L，酶解温度65 ℃，反应时间70 min，pH值为6.0。此工艺条件下的还原糖值为24.92%，生产的紫薯饮料稳定性好，色泽红艳、口感良好、营养丰富。
|
| 关 键 词： | 紫薯 淀粉 双酶水解 工艺 |
Dual-enzyme hydrolysis process of purple sweet potato beverage |
| |
| ZHAO Hongyan. Dual-enzyme hydrolysis process of purple sweet potato beverage[J]. China Brewing, 2015, 34(3): 118-121. DOI: 10.11882/j.issn.0254-5071.2015.03.028 |
| |
| Authors: | ZHAO Hongyan |
| |
| Affiliation: | Department of Biological Science and Technology, Shaanxi Xueqian Normal University, Xi'an 710061, China |
| |
| Abstract: | Purple sweet potato beverage was produced by synergistic hydrolysis with α-amylase and glucoamylase and the parameters were determined through single factor and orthogonal test. The results indicated that the optimum processing parameters were α-amylase dosage 0.75 g/L, glucoamylase dosage 1.25 g/L, temperature 65 ℃, synergistic hydrolysis time 70 min, pH 6.0. After optimization, the dextrose equivalent of purple potato beverage was 24.92%, and the beverage showed good stability and bright color, and the taste was good with rich nutrition. |
| |
| Keywords: | purple sweet potato starch dual-enzyme hydrolysis technology |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《中国酿造》浏览原始摘要信息 |
|
点击此处可从《中国酿造》下载全文 |
