酶法制取百合混浊汁的工艺研究  

Application of Enzymatic Hydrolysis Technology in Manufacturing Lily Cloudy Juice

作　　者：杨颖[1] 王璋[1] 许时婴[1] 

机构地区：[1]江南大学食品学院

出　　处：《食品与发酵工业》2006年第5期155-158,共4页Food and Fermentation Industries

摘　　要：对酶法制取百合混浊汁的工艺条件进行了研究,确定了适合的热烫工艺,即沸水中热烫2 min,最佳酶解工艺参数为0.2%α-淀粉酶(g酶/g百合)60℃酶解1 h,0.08%Protamex(g酶/g百合)45℃酶解45 min。制得的百合混浊汁的色泽以及混浊稳定性良好,具有百合的独特风味。The lily cloudy juice was produced using enzymatic hydrolysis method. The optimum blanching technology parameters were 2min in boiling water, and the optimum enzymatic parameters were 0.2 % α - amylase at 60℃ for 1h, and then 0.08% protamex at 45℃ for 45min. The lily cloudy juice obtained under this condition showed nice color, cloudy stability and flavor.

关 键 词：酶解 百合 混浊汁 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]