酶解法生产紫甘薯汁的工艺优化  

Optimization of Enzymatic Hydrolysis for Production of Purple Sweet Potato Juice

作　　者：吕晓玲[1] 张涛[1] 陈泽芳[1] 齐浩[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《现代食品科技》2011年第9期1101-1104,共4页Modern Food Science and Technology

摘　　要：以紫甘薯作为研究材料,采用生物酶法生产紫甘薯汁,在单因素的基础上,通过正交实验确定酶解的最佳工艺条件。结果表明,淀粉酶酶解的最佳工艺条件为:打浆加水量为原料的4倍,温度为80℃,pH为5.5,淀粉酶加量为0.15%,酶解时间40 min;第二步酶解的最佳工艺条件为:温度为50℃,pH为4.5,糖化酶加量为0.1%,果胶酶加量为0.04%,酶解时间20 min。可得到色价为0.16、总固形物含量为7～9 oBrix的澄清紫甘薯汁。Purple sweet potato was used as raw materials and enzymatic method were studied in order to produce purple sweet potato juice.By the orthogonal test,the optimum technological parameters of enzymolysis were determined on the basis of single factor experiments： water/raw materials = 4：1,temperature of 80 ℃,pH 5.5,α-amylase 0.15%,and total hydrolysis time 40 min;the proper technological parameter of the second processing of enzymolysis were obtained as gluconmylase 0.1%,pectolase 0.04%,pH 4.5,at the temperature of 50 ℃ and total hydrolysis time 20 min.The purple sweet potato juice（E1cm1%=0.16,Total Soluble Solid=7～9%） were obtained.

关 键 词：酶解 紫甘薯汁 工艺 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]