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| 豇豆饮料糖化工艺的优化 | |
| 引用本文： | 高愿军,石瑞华,詹现璞,唐艳红,路源. 豇豆饮料糖化工艺的优化[J]. 食品与机械, 2012, 28(5): 210-212 |
| 作者姓名： | 高愿军 石瑞华 詹现璞 唐艳红 路源 |
| 作者单位： | 1. 郑州轻工业学院食品与生物工程学院,河南郑州,450002 2. 漯河食品职业学院,河南漯河,462000 3. 河南科技学院新科学院,河南新乡,453000 |
| 摘 要： | 通过单因素和均匀试验,对豇豆饮料加工中葡萄糖淀粉酶酶解最佳工艺条件进行研究。结果表明,豇豆浆液经α-淀粉酶液化后,最佳糖化条件:葡萄糖淀粉酶添加0.15%,pH为4.2,60℃条件下反应3.5h。访工艺条件生产的豇豆饮料色泽鲜亮,口感细腻。 |
| 关 键 词： | 豇豆 饮料 葡萄糖淀粉酶 糖化 |
Optimization of the enzymatic saccharification process conditions of cowpea beverage with uniform design method |
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| GAO Yuan-jun , SHI Rui-hua , ZHAN Xian-pu , TANG Yan-hong , LU Yuan. Optimization of the enzymatic saccharification process conditions of cowpea beverage with uniform design method[J]. Food and Machinery, 2012, 28(5): 210-212 | |
| Authors: | GAO Yuan-jun SHI Rui-hua ZHAN Xian-pu TANG Yan-hong LU Yuan |
| Affiliation: | 1.College of Food and Biological Engineering,Zhengzhou University of Light Industry,Henan,Zhengzhou 450002,China;2.Luohe Food Vocational College,Luohe,Henan 462000,China;3.Xinke College,Henan Institute of Science and Technology,Xinxiang,Henan 453000,China) |
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| 本文献已被 CNKI 万方数据 等数据库收录！ | |