甘薯浓缩汁的研制  

Research of sweet potato juice concentrate

作　　者：罗仓学[1] 李政浩[1] 

机构地区：[1]陕西科技大学生命科学与工程学院,西安710021

出　　处：《食品科技》2009年第9期98-100,共3页Food Science and Technology

基　　金：2008年陕西省自然科学基金项目(2008B07)

摘　　要：以甘薯为试材,研究淀粉酶和果浆酶在处理过程中酶的种类、用量、处理时间和温度对淀粉转化程度的影响,并通过设计正交实验得出最佳处理参数。用0.03%的淀粉酶和0.03%的果浆酶,在50℃处理50min可以达到最高的出汁率;另外在酶法澄清时,在60℃,pH4.5,处理时间为2h可得到最佳澄清效果;并采用旋转蒸发仪浓缩制得浅黄、透明且稳定的甘薯浓缩汁。The sweet potato study materials, pulp and amylase enzyme in the process of dealing with the type of enzyme, the amount of processing time and temperature on the starch into the extent of the impact of the adoption of the design and orthogonal come to the best parameters to deal with. With the 0.03 percent and 0.03 percent amylase enzyme of the pulp in 50℃ to deal with 50 min to achieve the best rate out of juice. In addition, enzymatic clarification in 60 ℃, pH4.5, the processing time for 2 h available to clarify the best results. Rotary Evaporator to adopt a system of concentrated light yellow, transparent, no sediment, without suspended solids, there are unique taste of sweet potato.

关 键 词：甘薯 浓缩汁 研制 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]