双酶法制备紫薯三七花复合饮料  

Preparation of A Compound Beverage of Purple Sweet Potato and Panax notoginseng Flower by Double Enzyme Method

作　　者：郝青芳 高永龙 桂云霞 付晓萍[2] 王淑军 HAO Qing-fang;GAO Yong-long;GUI Yun-xia;FU Xiao-ping;WANG Shu-jun(Jiangsu Key Laboratory of Marine Bioresources and Environment,Lianyungang 222005,Jiangsu,China;College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,Yunnan,China)

机构地区：[1]江苏省海洋生物资源与环境重点实验室,江苏连云港222005 [2]云南农业大学食品科学技术学院,云南昆明650201

出　　处：《食品研究与开发》2023年第6期72-77,共6页Food Research and Development

基　　金：国家重点研发计划项目(2018YFC0311106)。

摘　　要：紫薯中富含硒和花青素,三七花水是云南地区人们常见餐后饮品,该文将两种原料复配制得紫薯三七花复合饮料。通过双酶水解采用均匀试验设计和模糊数学法,对紫薯三七花复合饮料的配方进行优化。结果表明,紫薯汁的最优条件为护色时间5 min、料液比1∶3 (g/mL)、双酶质量比3∶7、酶解温度50℃、酶解时间25 min。紫薯三七花复合饮料的最优配方为紫薯汁添加量200 mL、三七花水50 mL、白砂糖5%、柠檬酸0.05%、黄原胶0.2%、海藻酸钠0.2%,所得到的紫薯三七花复合饮料口感细腻、香气独特、营养价值较高,为酶法制备紫薯类复合饮料提供理论依据。Purple sweet potato is rich in selenium and anthocyanins,and Panax notoginseng flower water is a common after-dinner drink for people in Yunnan.They were mixed to prepare a compound beverage of purple sweet potato and P.notoginseng flower.Double enzyme hydrolysis,uniform experiment design,and fuzzy mathematics were employed to optimize the formula and preparation conditions of the compound beverage.The preparation conditions of purple sweet potato juice were optimized as follows:color preserving for 5 min,solid-to-liquid ratio of 1∶3(g/mL),double enzyme ratio of 3∶7,and enzymolysis at 50 ℃ for 25 min.The formula of the compound beverage was optimized as 200 mL purple sweet potato juice,50 mL P.notoginseng flower water,5%white granulated sugar,0.05% citric acid,0.2% xanthan gum,and 0.2% sodium alginate.The product prepared with the above conditions and formula had delicate taste,unique aroma,and high nutritional value.The results provide a theoretical basis for the preparation of purple sweet potato compound beverages by enzymatic method.

关 键 词：紫薯 三七花 双酶水解 均匀设计 模糊数学 复合饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]