酶法生产紫心甘薯汁的工艺  

Study on Technology of Enzymatic Extraction from Purple Sweet Potato Juice

作　　者：闫征[1] 李春阳[1] 王乃富[1] 蒋宁[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

出　　处：《食品研究与开发》2010年第3期116-118,共3页Food Research and Development

基　　金：江苏省农业科学院院基金项目(6110759)

摘　　要：为提高紫心甘薯汁的出汁率和营养物质含量,采用混合酶法生产紫心甘薯汁。通过正交试验确定两步酶解过程的最佳工艺参数。淀粉酶酶解的最佳工艺参数为打浆加水量为原料的2倍,淀粉酶量为0.1%,酶解时间60min;混合酶酶解的最佳工艺参数为纤维素酶量为0.1%,糖化酶量为0.15%,酶解时间40min。The technology of the enzymatic extraction from purple sweet potato juice was studied in order to raise juice yield and the content of nutrients.Through the orthogonal test,the best technological parameters of amylase enzymolysis were obtained as add water 2 times of material,amylase 0.1 % and total hydrolysis time 60 min.The best technological parameters of mixed enzymolysis were obtained as cellulase 0.1 %,gluconmylase 0.15 % and total hydrolysis time 40 min.

关 键 词：紫心甘薯 酶解 制汁工艺 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]