一种莲藕复合果蔬饮料的工艺研究  

Study on the Technology of Lotus Root Beverage with the Fruit and Vegetable Compound

作　　者：周静茹 高胜寒 张左勇 孙汉巨[1] 李延红[1] 何述栋[1] 刘和平 郜四羊 ZHOU Jingru;GAO Shenghan;ZHANG Zuoyong;SUN Hanju;LI Yanhong;HE Shudong;LIU Heping;GAO Siyang(School of Food and Biological Engineering,Hefei University of Technology,Hefei,Anhui 230009,China;Anhui Siping Develop Limited Company,Tongling,Anhui 244000,China)

机构地区：[1]合肥工业大学食品与生物工程学院,安徽合肥230009 [2]安徽四平食品开发有限责任公司,安徽铜陵244000

出　　处：《农产品加工》2019年第3期30-34,共5页Farm Products Processing

基　　金：国家自然科学基金项目"基于分子修饰的黑米花青素对肠道益生菌的增殖作用及构效关系研究"(31771974);2016年安徽省科技重大专项项目"水生蔬菜系列产品的开发及产业化关键技术研究"(16030701073)

摘　　要：对莲藕汁饮料的生产工艺进行研究,将莲藕经过清洗、去杂、切片、护色、打浆和糊化后,添加淀粉酶酶解淀粉后得到莲藕汁,添加白砂糖、苹果浓缩汁、梨浓缩汁、哈密瓜浓缩汁、黄原胶复配,经过均质、脱气、超高温瞬时杀菌和无菌灌装后,制备出莲藕汁饮料。通过单因素试验与正交试验确定了淀粉酶的种类和莲藕汁的酶解工艺,得到α-淀粉酶的最优酶解条件为α-淀粉酶添加量10 U/g,酶作用pH值6.0,酶处理温度75℃,酶解时间50 min;确定了莲藕汁复合饮料的最优配方为莲藕汁添加量70%,白砂糖添加量3%,梨浓缩汁添加量2%,苹果浓缩汁添加量2%,哈密瓜浓缩汁添加量2%。The processing technology of lotus root juice beverage was studied.Lotus root juice was obtained by adding amylase to hydrolyze starch after washing,deburring,slicing,color protection,beating and gelatinization.Lotus root juice beverage was prepared by adding sugar,apple juice,pear juice,Hami melon juice and xanthan gum,homogenizing,degassing,ultra-high temperature instantaneous sterilization and aseptic filling.The types of amylase and the enzymatic hydrolysis process of lotus root juice were determined by single factor experiment and orthogonal experiment.The optimum conditions of enzymatic hydrolysis of alpha-amylase were obtained as follows:the dosage of alpha-amylase 10 U/g,pH 6.0,the treatment temperature 75℃,and the action time 50 min.White granulated sugar 3%,pear juice concentrate 2%,apple juice concentrate 2%,Hami melon juice concentrate 2%.

关 键 词：莲藕汁 Α-淀粉酶 酶法水解 感官评定 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]