耐高温α-淀粉酶转化淀粉法甘薯干加工技术研究与保质期预测  

Production technology of dried sweet potato with converted starch by thermostable α-amylase and its shelf-life forecasting

作　　者：潘志明[1] 林海斌 刘莲 郑引弟 PAN Zhiming;LIN Haibin;LIU Lian;ZHENG Yindi(College of Ecological Environment,Minxi Vocational and Technical College,Longyan 364000;Fujian Zixin Biological Sweet Potato Industry Co.,Ltd.,Liancheng 366200)

机构地区：[1]闽西职业技术学院生态环境学院,龙岩364000 [2]福建紫心生物薯业有限公司,连城366200

出　　处：《中国食品添加剂》2022年第12期98-107,共10页China Food Additives

基　　金：福建省区域发展项目,加工专用型甘薯新品种“济薯26”高产高效技术研发与产业化(2021N3014)。

摘　　要：以“济薯26”甘薯为原料,研究添加耐高温α-淀粉酶转化淀粉的地瓜干加工工艺。在酶添加量、蒸汽干蒸时间、降温梯度,60℃烘烤时间四个单因素实验的基础上,以感官评分为评价指标,采用四因素三水平的Box-Behnken试验,确定了加工酶转化淀粉法地瓜干的最优工艺条件:酶添加量3 mL/kg、蒸汽干蒸时间80min、降温梯度3℃/2h,60℃烘烤时间12h。采用本工艺生产的地瓜干口感软糯香甜,感官评分达(86.5±2.4)。酶转化淀粉法地瓜干成品含总糖29.4g/100g、水分23.8%,二氧化硫、乙二胺四乙酸二钠、霉菌、菌落总数、大肠菌群均未检出。通过保质期加速实验(ASLT)预测产品保质期为9个月。Using “Jishu 26” sweet potato as raw material,the production process of dried sweet potato with converted starch by thermostable α-amylase was studied. Four single factor experiments of enzyme addition,steam drying time,cooling gradient,and 60℃ baking time was carried out,sensory score was taken as the evaluation index,four variables and three levels of response surface analysis method were used to optimize the processing conditions.The results showed that the optimal processing conditions were:enzyme addition 3ml/kg,dry blowing time 80min,temperature drop range 3℃/2h,60℃ baking time 12h. The starch from dried sweet potato produced by this process tasted soft,waxy and sweet,and the sensory score was 86.5±2.4. The dried sweet potato with converted starch by thermostable α-amylase contained total sugar 29.4g/100g and water 23.8%. Sulfur dioxide,disodium EDTA,mould,bacterial count and coliform bacteria were all undetected. With the Accelerate Shelf-Life Testing(ASLT),the shelf life of the product was predicted to be 9 months.

关 键 词：耐高温Α-淀粉酶 酶转化法 地瓜干 加工技术 保质期预测 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]