响应面法优化甘薯饮料的澄清工艺研究  

Study on optimization of clarification technology of sweet potato beverage by response surface methodology

作　　者：邓皓天 薛博[1] 梁哲瑞[1] 

机构地区：[1]沈阳工学院生命工程学院,辽宁抚顺113122

出　　处：《粮食与油脂》2016年第12期62-65,共4页Cereals & Oils

基　　金：辽宁省教育科学规划课题(JG14DB310)

摘　　要：以甘薯为原料,采用响应面优化甘薯饮料的澄清工艺。在单因素的基础上,选取淀粉酶用量、淀粉酶作用时间、p H、温度为响应因子,以甘薯饮料透光度为响应值,进行响应面分析(RSA)。结果表明,最佳工艺条件为淀粉酶用量0.02%、淀粉酶作用时间1.891 h、p H 4.042、温度为49.1℃,经验证,在此条件下,甘薯饮料的透光率为79.8%。With sweet potato as raw material,sweet potato beverage clarification process was optimized by response surface methodology. On the basis of single factor,selected amylase dosage,amylase action time,pH,temperature as the response factor,using light transmittance of sweet potato beverage as response value,the response surface analysis （RSA） was carried out. The results showed that the optimum process conditions were as follows： enzyme dosage of 0.02%,amylase action time of 1.891 h, pH of 4.042,and temperature of 49.1 ℃ . Under the condition,the light transmittance of sweet potato beverage was 79.8%.

关 键 词：甘薯饮料 澄清 响应面法 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]