莲子饮料澄清工艺的研究  

Study on the processing technology of properties clarified lotus seed juice beverage

作　　者：刘楠[1] 乔旭光[1] 赵艳艳[1] 

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018

出　　处：《食品工业科技》2007年第6期142-144,147,共4页Science and Technology of Food Industry

摘　　要：选用α-淀粉酶、葡萄糖淀粉酶双酶协同作用处理莲子浆,采用正交实验设计,确定了莲子饮料澄清的最优工艺条件,较好地解决了高淀粉含量饮料的稳定性问题,对指导工业化生产具有重要的现实意义。This paper introduces a modern processing technology of properties clarified lotus seed juice beverage by using α-amylase and glucoamylase. It get the optimum conditions of the processing technology of properties clarified lotus seed juice beverage by the orthogonal experiment. This study solves the stability of the beverage which has much amylum and has the great immediate significance for guide the industrial production.

关 键 词：莲子 酶解 Α-淀粉酶 葡萄糖淀粉酶 饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]