提高山药饮料稳定性的工艺研究  

PRELIMINARY STUDY ON THE BEVERAGE STABILITY OF YAM

作　　者：兰社益[1] 焦雯[1] 王婷[1] 

机构地区：[1]北京工商大学化学与环境工程学院,北京100037

出　　处：《北京工商大学学报（自然科学版）》2006年第4期1-4,14,共5页Journal of Beijing Technology and Business University:Natural Science Edition

摘　　要：研究通过使用耐高温α-淀粉酶水解山药淀粉和食品增稠剂来解决山药饮料易发生分层和沉淀的问题,从而提高山药饮料的稳定性和感官品质.实验表明酶解的最佳工艺条件为:酶解温度90℃,原料用量10%,酶用量0.000 5%,时间40 m in.探讨了用琼脂、黄原胶、海藻酸钠、羧甲基纤维素钠复配增稠剂的最佳配方.In this paper, thermostable a-amylase was used to hydrolyzate yam starch and thickening agents were added to solve the delamination and precipitation of yam beverage, and to enhance the stability and sensory quality of yam beverage. The experiment indicated the best craft of enzymolysis is. Enzymolysis temperature 90℃ ,raw material amount to 10%, enzyme amount to 0. 0005%, time as 40min. It also studies the optimum proportioning of the stabilizer composed of four thickening agents.

关 键 词：山药汁饮料 Α-淀粉酶 食品增稠剂 

分 类 号：TS201.2[轻工技术与工程—食品科学]