豇豆饮料糖化工艺的优化  

Optimization of the enzymatic saccharification 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5期210-212,共3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,对豇豆饮料加工中葡萄糖淀粉酶酶解最佳工艺条件进行研究。结果表明,豇豆浆液经α-淀粉酶液化后,最佳糖化条件:葡萄糖淀粉酶添加0.15%,pH为4.2,60℃条件下反应3.5h。访工艺条件生产的豇豆饮料色泽鲜亮,口感细腻。By using univariate and uniform design experiment,the optimum conditions for the glucoamylase enzymatic hydrolysis of the cowpea beverage are studied in this article.The results showed that,the best saccharification conditions were： after liquefying by α-amylase,0.15% glucoamylase were added into cowpea serous,reacted 3.5 h under the conditions of pH 4.2 and temperature 60 ℃.The cowpea drinks have bright color and delicate taste by the technology.

关 键 词：豇豆 饮料 葡萄糖淀粉酶 糖化 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]