| 酶解法生产紫甘薯汁的工艺优化 |
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| 引用本文： | 吕晓玲,张涛,陈泽芳,齐浩. 酶解法生产紫甘薯汁的工艺优化[J]. 现代食品科技, 2011, 0(9): 1101-1104 |
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| 作者姓名： | 吕晓玲 张涛 陈泽芳 齐浩 |
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| 作者单位： | 天津科技大学食品工程与生物技术学院; |
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| 摘 要： | 以紫甘著作为研究材料,采用生物酶法生产紫甘薯汁,在单因素的基础上,通过正交实验确定酶解的最佳工艺条件.结果表明,淀粉酶酶解的最佳工艺条件为:打浆加水量为原料的4倍,温度为80℃,pH为5.5,淀粉酶加量为0.15％,酶解时间40 min;第二步酶解的最佳工艺条件为:温度为50℃,pH为4.5,糖化酶加量为0.1％,果胶...
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| 关 键 词： | 酶解 紫甘薯汁 工艺 |
Optimization of Enzymatic Hydrolysis for Production of Purple Sweet Potato Juice |
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| LV Xiao-ling,ZHANG Tao,CHEN Ze-fang,QI Hao. Optimization of Enzymatic Hydrolysis for Production of Purple Sweet Potato Juice[J]. Modern Food Science & Technology, 2011, 0(9): 1101-1104 |
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| Authors: | LV Xiao-ling ZHANG Tao CHEN Ze-fang QI Hao |
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| Affiliation: | LV Xiao-ling,ZHANG Tao,CHEN Ze-fang,QI Hao (College of Food Engineering and Biotechnology,Tianjin University of Science & Technology,Tianjin 300457,China) |
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| Abstract: | Purple sweet potato was used as raw materials and enzymatic method were studied in order to produce purple sweet potato juice.By the orthogonal test,the optimum technological parameters of enzymolysis were determined on the basis of single factor experiments: water/raw materials = 4:1,temperature of 80 ℃,pH 5.5,α-amylase 0.15%,and total hydrolysis time 40 min;the proper technological parameter of the second processing of enzymolysis were obtained as gluconmylase 0.1%,pectolase 0.04%,pH 4.5,at the temperature of 50 ℃ and total hydrolysis time 20 min.The purple sweet potato juice(E1cm1%=0.16,Total Soluble Solid=7～9%) were obtained. |
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| Keywords: | enzymolysis purple sweet potato juice technology |
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