α-淀粉酶对甘薯果脯废糖液澄清效果的研究  

Clarification of Waste Sugar Solution by α-amylase in the Production of Preserved Sweet Potato

作　　者：莎娜[1] 赵力超[1] 陈永泉[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642

出　　处：《现代食品科技》2007年第3期27-29,共3页Modern Food Science and Technology

摘　　要：本文研究了α-淀粉酶在甘薯果脯制作过程中对产生的废糖液进行澄清处理的效果,并通过正交试验确定了最佳工艺参数。结果显示,α-淀粉酶的最佳处理条件为:酶用量100U/mL,温度55℃,pH5.5,酶解时间为1h。此时糖液透光率可以达到83%以上。本研究旨在为甘薯果脯加工中糖渍液的废物利用提供技术支持。The clarification of waste sugar solution by a-amylase in the production of preserved sweet potato was studied. Result showed that the optimum a-amylase dosage, temperature, pH value and treating time were 100 U/ml, 55℃, 5.5 and 1h, respectively. The transmittance of clarified sugar solution was over 83%. This study can supply technological support for reusing sugar solution in the production of preserved sweet potato.

关 键 词：Α-淀粉酶 甘薯果脯 废糖液 澄清 

分 类 号：X792[环境科学与工程—环境工程]