酶法制备白果甜玉米澄清饮料的研究  

Enzymatic production of ginkgo sweet corn claritied beverage

作　　者：杨婧曦[1] 于海峰[1] 

机构地区：[1]山东轻工业学院山东省微生物工程重点实验室,济南250353

出　　处：《食品科技》2013年第9期76-78,共3页Food Science and Technology

基　　金：山东省高等学校科技计划项目(J13LE01);山东省优秀中青年科学家科研奖励基金项目(BS2011SW029)

摘　　要：研究了酶法制备白果甜玉米澄清饮料的工艺条件。通过单因素试验和正交试验得出最佳工艺参数:中温α-淀粉酶用量为0.125%(w/v),β-淀粉酶用量为0.05%(w/v),中性蛋白酶用量为0.10%(w/v),作用温度为50℃,时间为90 min。The process conditions of making ginkgo and sweet corn clarified beverage using enzymatic hydrolysis method was studied. By the single factor and orthogonal experiment, the optimum parameters was determined： the addition of a-amylase was 0.125% （w/v）, the addition of β-amylase was 0.05% （w/v）, the addition of neutral proteinase was 0.10% （w/v）, the temperature was 50 %, the time was 90 min.

关 键 词：白果 甜玉米 澄清饮料 酶 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]