发酵马铃薯饮料浆液的制备工艺研究  

Development of Full Potato Compound Lactic Acid Bacteria Beverage

作　　者：林蜜彬 杨柳 李瑶涵 赵璐[1] 孔宇[1,2] LIN Mibin;YANG Liu;LI Yaohan;ZHAO Lu;KONG Yu(School of Food Engineering and Biotechnology,Tianjin University of Science and Technology,Tianjin 300457,China;Engineering Research Center of Food Biotechnology,Ministry of Education,Tianjin University of Science and Technology,Tianjin 300457,China)

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457 [2]天津科技大学,食品生物技术教育部工程研究中心,天津300457

出　　处：《农产品加工》2018年第12期34-37,41,共5页Farm Products Processing

基　　金：食品生物技术教育部工程研究中心(天津科技大学)应用化项目资助项目(SPZX002-17);中国大学生创新创业训练计划项目(201710057220)

摘　　要：优化马铃薯浆的制备工艺,为发酵马铃薯饮料提供优质的马铃薯浆液。以DE值为指标,研究酶用量、酶解温度、pH值和酶解时间对真菌α-淀粉酶和糖化酶酶解马铃薯浆效果的影响。结合正交试验结果从而确定最佳的马铃薯浆液化和糖化工艺。结果表明,马铃薯浆液化工艺的最优条件为真菌α-淀粉酶用量为16 mg/kg,液化p H值6.0,液化温度45℃,液化时间90 min,DE值为19.65%;液化后的马铃薯浆糖化工艺的最优条件为糖化酶用量40 mg/L,糖化pH值5.1,糖化温度55℃,糖化时间25 min,在此条件下制得的马铃薯浆具有马铃薯清香,DE值为68.85%。The preparation process of potato pulp was optimized to provide high quality potato pulp for later fermented potato beverage.The effects of enzyme dosage,enzymolysis temperature,pH and time on the effect of fungal amylase and glucoamylase on potato pulp were studied based on DE value.Combined with orthogonal test results,the best potato liquefaction and saccharification process was determined.The test results showed that the optimum condition of potato pulp liquefaction wasα-amylase of 16mg/kg,pH6.0,temperature45℃,time90min,and DE value19.65%,and the optimum conditions for the saccharification process of potato pulp after liquefaction were the use of glycosylase for40mg/L,pH5.1,temperature55℃,and time25min,which was prepared under this condition.The potato pulp has the fragrance of potato and the DE value was68.85%.

关 键 词：马铃薯 液化 糖化 发酵饮料 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]