响应面法优化酶解制备板栗清汁工艺条件研究  

Study on Optimization of Hydrolysis Process Parameters of Chinese Chestnut for Preparing Beverage with Response Surface Methodology

作　　者：但晓容[1] 张颖[1] 卢晓黎[1] 

机构地区：[1]四川大学食品工程系,四川成都610065

出　　处：《食品科学》2008年第12期185-189,共5页Food Science

摘　　要：运用响应面法,对酶解制备板栗清汁条件进行优化,得出液化优化参数为:料液比1:4.21,酶添加量25.04U/g,酶解时间39.83min,pH5.54,在此条件下板栗清汁的透光率76.25%,吸光度0.30,可溶性固形物含量2.78%,最佳综合指标为1.88;得出糖化优化参数为:酶添加量80.44U/g,酶解温度62.01℃,酶解时间4.21h,pH5.68,在此条件下板栗清汁的透光率79.69%,吸光度0.26,可溶性固形物含量6.26%,最佳综合指标为4.34。The liquefaction and saccharification process parameters of Chinese chestnut beverage were optimized by using response surface methodology. The optimal liquefaction process parameters are ratio of solid to liquid 1：4.21, α-amylase amount 25.04 U/g, hydrolysis time 39.83 min and pH 5.54. Under these conditions, the penetrability of the obtained Chinese chestnut hydroly sate is 76.25%, the chromaticity is 0.30, the solid content is 2.78%, and the best synthetic index is 1.88. And the optimal process saccharification parameters are glucoamylase amount 80.44 U/g, hydrolysis time 4.21 h, saccharification temperature 62.01 ℃ and pH 5.68. Under these conditions, the penetrability of the final hydrolysate is 79.69%, the chromaticity is 0.26, the solid content is 6.26%, and the best synthetic index is 4.34.

关 键 词：板栗清汁 酶解条件 响应面法 

分 类 号：TS201.21[轻工技术与工程—食品科学]