澄清姜汁加工工艺的研究  

Processing Technology of the Clarified Ginger Juice

作　　者：纪庆柱[1] 周涛[1] 

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018

出　　处：《现代食品科技》2010年第8期850-854,共5页Modern Food Science and Technology

摘　　要：对山东莱芜大姜制取澄清姜汁的工艺进行了研究,包括姜汁的护色条件、淀粉糊化处理温度及淀粉酶作用的最佳环境等,从而得出澄清姜汁的优化工艺参数,结果表明姜汁的最佳护色条件为：姜汁中添加1.5g/L的柠檬酸;淀粉糊化的最适条件为：90~95℃下加热30min;淀粉酶解的最适条件为：姜汁的pH为4.0、酶解温度为60℃、淀粉酶添加量为0.2mL/L、酶解时间为30min。For making clarified ginger juice from Laiwu ginger,the processing conditions,including color protection,starch gelatinization temperature and amylase hydrolysis of the ginger juice were studied.The results showed that the best citrate acid dosage for color protection of the ginger juice were 1.5 g/L and the optimal temperature and time for starch gelatinization were 90 ℃~95 ℃ and 30 min,respectively.The most suitable conditions of amylase hydrolysis were pH of ginger juice 4.0,temperature 60 ℃,the amount of amylase 0.2 mL/L,and enzymatic hydrolysis time 30 min.

关 键 词：姜汁 护色 淀粉糊化 工艺条件 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]