α-淀粉酶和糖化酶协同提高山药饮料稳定性的研究  

Enhance the stability of yam beverage by synergistic hydrolysis efficiency

作　　者：刘崇万[1] 刘世娟[1] 范业文[1] 邓辰辰 李曼曼[1] 曹苗苗[1] 

机构地区：[1]江苏康缘药业股份有限公司,连云港222001

出　　处：《食品科技》2017年第1期254-257,共4页Food Science and Technology

摘　　要：以山药为原料,研究α-淀粉酶和糖化酶对于饮料成品稳定性的影响。先采用正交实验,以还原糖浓度为评价指标,从酶促反应时间、温度、p H值等3个因素确定双酶水解的最佳工艺参数,在此基础上,以还原糖浓度和离心沉淀率为指标,以不运用双酶协同处理的饮料为对照组,考察60 d贮藏期内双酶协同水解对于饮料稳定性的影响。结果显示,最佳双酶协同水解工艺条件为:水解p H值为5.5,反应时间为60 min,反应温度为60℃,在60 d贮藏期内,相较于对照组,实验组的饮料还原糖含量逐渐上升,而离心沉淀率逐渐下降。以上结果表明,双酶协同处理可以显著提高山药饮料的稳定性,有利于山药饮料的贮藏。Experiments were carried out to investigate the effect of synergistic hydrolysis with α-amylase and glucoamylase on the stability of yam beverage. By testing the sugar content, the optimum processing parameters including reaction time, temperature and p H value were determined through orthogonal test. On the basis, the effect of synergistic hydrolysis efficiency on the stability of yam beverage during the 60 days storage period by study the sugar content and the sedimentation of solution, the group without any treatment was taken as a reference. The results showed that the optimum processing parameters were determined as follows： the p H value was 5.5, the time was 60 minutes, and the temperature was 60 ℃, moreover, compared witn the reference group, the sugar content increased gradually and the sedimentation of solution decreased. In this study, it was evident that not only the stability of yambeverage by synergistic hydrolysis efficiency were clearly enhanced, but also could help extend the shelf life of yam beverage.

关 键 词：Α-淀粉酶 糖化酶 山药饮料 稳定性 

分 类 号：TQ925.1[轻工技术与工程—发酵工程]