| 酶解法研制百合体力补充饮料 |
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| 引用本文： | 万茵,付桂明,周慧斌. 酶解法研制百合体力补充饮料[J]. 食品科学, 2007, 28(12): 581-584 |
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| 作者姓名： | 万茵 付桂明 周慧斌 |
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| 作者单位： | 南昌大学食品科学教育部重点实验室南昌大学生命科学学院食品工程系； 南昌大学中德食品工程中心； 南昌大学食品科学教育部重点实验室南昌大学生命科学学院食品工程系 江西南昌330047； 江西南昌330047； |
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| 摘 要： | 本实验以新鲜百合为主要原料,利用α-淀粉酶和糖化酶将百合中的淀粉水解成短链低聚糖和葡萄糖;并通过正交实验确定了糖化酶的最佳水解条件,以百合水解液研制百合体力补充饮料,并确定了饮料的配方。
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| 关 键 词： | 百合 水解液 体力补充饮料 |
| 文章编号： | 1002-6630（2007）12-0581-04 |
| 收稿时间： | 2007-08-09 |
| 修稿时间： | 2007-08-09 |
Preparation of Lily Manual Compensatory Beverage with Hydrolyzation |
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| WAN Yin,FU Gui-ming,ZHOU Hui-bin. Preparation of Lily Manual Compensatory Beverage with Hydrolyzation[J]. Food Science, 2007, 28(12): 581-584 |
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| Authors: | WAN Yin FU Gui-ming ZHOU Hui-bin |
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| Affiliation: | 1.Key Laboratory of Food Science, Ministry of Eduction, Department of Food Engineering, College of Life Science, Nanchang Universty, Nanchang 330047, China; 2.Sino-German Food Engineering Center, Nanchang Universty, Nanchang 330047, China |
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| Abstract: | In this study, fresh lily was used as the main material. Lily starch was hydrolyzed to oligosaccharide and glucose by a-amylase and glucoamylase. The optimal glucoamylase hydrolyzation condition was gained with orthogonal experimental method. The manual compensatory beverage product was prepared by hydrolyzate, then its optimal formula was assured. |
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| Keywords: | lily hydrolyzate manual compensatory beverage |
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