豇豆饮料液化工艺条件的优化  

Optimization of the liquefaction process conditions of cowpea beverage with uniform design method

作　　者：高愿军[1] 石瑞华[1] 詹现璞 唐艳红 路源[3] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002 [2]漯河食品职业学院,河南漯河462000 [3]河南科技学院新科学院,河南新乡453000

出　　处：《食品与机械》2012年第4期222-224,236,共4页Food and Machinery

基　　金：漯河市创新型团队项目(编号:2012)

摘　　要：通过单因素和均匀试验,对豇豆饮料加工中α-淀粉酶酶解部分的最佳工艺条件进行研究。结果表明,最佳液化条件:α-淀粉酶添加量0.08%,pH 6.0,酶解温度64℃,酶解时间44min。采用以上工艺条件处理可为下一步的糖化过程提供有利条件。By using univariate and uniform design experiment, the op- timum conditions （or the a-amylase enzymatic hydrolysis of the cow- pea beverage were studied. The results showed that, the optimum liquefaction conditions were obtained as follows： under the condition of pH 6.0, 64 ℃, a-amylase added 0.08%, enzymatic hydrolysis 44 min. It could provide favorable conditions for the next saccharifi- cation process using above process conditions.

关 键 词：豇豆 饮料 Α-淀粉酶 液化 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]