酶处理工艺对紫心甘薯饮料品质的影响  

Effect of Enzymatic Hydrolysis on Quality of Purple Sweet Potato

作　　者：李春阳[1] 张红城[2] 李建军[1] 曹建民[1] 

机构地区：[1]江苏省农业科学院农产品加工研究所,江苏南京210014 [2]中国农业科学院蜜蜂研究所,北京100093

出　　处：《江苏农业学报》2008年第1期80-84,共5页Jiangsu Journal of Agricultural Sciences

基　　金：江苏省农业科学院基金项目(6110759)

摘　　要：紫心甘薯是中国从日本引进的具有较佳保健功能的甘薯品种，有广阔的开发利用价值。研究表明：酶处理工艺可以有效地改善紫心甘薯饮料的品质，添加0．15％高温α-淀粉酶、酶解40min，可将甘薯汁中的淀粉充分酶解，能够提高紫心甘薯汁饮料的悬浮稳定性和澄清度；继续添加0．10％的酸性蛋白酶，可以解决紫心甘薯汁贮存过程中的二次沉淀问题，贮存90d未见浑浊和沉淀；当紫心甘薯汁pH值为4．8、色素含量在0．008～0．012mg／g时，溶液呈宝石红色，其澄清度和悬浮稳定性均较好；添加10．00％的白砂糖、0．15％的柠檬酸、0．06％甘薯香精、30．00％酶解甘薯汁，可以配制出酸甜可口、色彩亮丽、风味俱佳的紫心甘薯汁饮料。Purple sweet potato which was introduced from Japan is good for health. It has a broad market in the future. Enzyme treatment can improve the quality of purple sweet potato solution. By adding 0. 15% α-amylase for 14 min, the starch in the purple sweet potato solution was completely hydrolyzed, which improved the suspension stability and clarity of the solution. Continuous adding 0. 10% acidic protease solved the problem of second precipitation, making the solution precipitate free and clarified under three-month shelf storage. When the pH value of the solution was 4. 8 and the pigment content was in the range of 0. 008 -0. 012 mg/g, the solution exhibited an gem red color with good clarity and suspension stability. The delicious and colorful purple sweet potato beverage could be successfully made by adding 10. 00% sugar, 0. 15% citric acid and 0. 06% sweet potato essence to 30. 00% enzymatic hydrolyzed purple sweet potato solution.

关 键 词：紫心甘薯 饮料 酶处理工艺 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]