酶法黑米饮料的工艺研究  

Studies on the Technology of the Black Rice Beverage Hydrolyzed by Several Enzymes

作　　者：吴正奇[1] 陈道玉 郭圣祥 李先芝 

机构地区：[1]湖北工业大学生物工程学院,武汉430068 [2]湖北劲牌公司技术中心,黄石435000

出　　处：《食品工业》2007年第4期38-41,共4页The Food Industry

摘　　要：该文研究了酶法黑米饮料的工艺参数和稳定性。正交试验结果表明,液化型淀粉酶液化黑米淀粉的最佳条件是:温度60℃、pH值6.0、酶浓度0.1%和酶解时间1h;糖化型淀粉酶糖化黑米糊精的最佳条件是:温度50℃、pH值5.0、酶浓度0.3%和酶解时间2h;木瓜蛋白酶酶解黑米蛋白质的最佳条件是:温度50℃、pH值6.0、酶浓度0.15%和酶解时间1.5h。通过感官评定法确定黑米饮料适宜的条件,即稀释倍数为3,糖度为10%和pH5.5。黑米饮料对光、热、冷的稳定性的研究表明,黑米饮料对冷稳定,对热不太稳定,对光不稳定。The technological parameters and stability of a special beverage, which made from by hydrolyzing the black rice by several enzymes, were studied in this paper. According to the results of three orthogonal experiments of L9（34）, the optimum condition of amylase, glucoamylase and papain is 60℃. pH6.0, enzyme concentration 0.1% and hydrolysis time 1 h, 50℃, pH5.0, enzyme concentration 0.3% and hydrolysis time 2 h, 50℃, pH6.0. enzyme concentration 0.15% and hydrolysis time 1.5 h, respectively. The results of organic analysis show that the best formula of the beverage 3 times dilution, pH5.5 and sugar content 10%. The beverage was more stable in cold temperature than in ray circumstance and high temperature.

关 键 词：黑米 酶解 正交试验 饮料 稳定性 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]