高温淀粉酶制备生姜澄清汁工艺研究  

Optimization of Production of Clarified Ginger Juice by Thermostable amylase

作　　者：李根 张倩倩 初乐[1] 赵岩[1] 丁辰[1] 马寅斐[1] LI Gen;ZHANG Qianqian;CHU Le;ZHAO Yan;DING Chen;MA Yinfei(Jinan Fruit Research Institute,All China Federation of Supply&Marketing Co-Operatives,Ji’nan 250014,China)

机构地区：[1]中华全国供销合作总社济南果品研究所,山东济南250014

出　　处：《食品科技》2023年第8期236-242,共7页Food Science and Technology

基　　金：山东省重点研发计划-乡村振兴科技创新提振行动计划项目(2021TZXD001-05)。

摘　　要：以生姜为原料通过高温淀粉酶制备高品质姜汁,在降低姜汁中淀粉含量的同时提高产品的澄清度。采用单因素实验和响应面设计优化分析得到最佳高温淀粉酶工艺参数,并对酶解后姜汁品质及淀粉颗粒结构进行分析表征。结果表明,高温淀粉酶酶解法制汁的最佳工艺条件为酶添加量17 U/mL、酶解温度90℃、酶解时间15.5 min、pH值为5.5,测得实际淀粉含量为0.743 mg/g。高温淀粉酶较传统中温淀粉酶处理姜汁有更好的澄清效果,扫描电镜显示经过高温淀粉酶酶解后姜汁中的淀粉颗粒都失去了球形结构,只有凝胶状淀粉碎片分散在浑浊的其他成分中。研究结果为生姜的开发利用和姜汁的工业化生产提供了参考依据。High-quality ginger juice was prepared from ginger by thermostable amylase to improve the clarity of the product while reducing the starch content in ginger juice.The optimal thermostable amylase process parameters were obtained by single-factor test and response surface design optimization analysis,and the quality and starch particle structure of ginger juice after enzymolysis were analyzed and characterized.The results showed that the optimum process conditions of thermostable amylase enzymatic juice production were 17 U/mL enzyme addition,90℃enzymatic temperature,15.5 min enzymatic time,pH 5.5,and the actual starch content was 0.743 mg/g.The thermostable amylase had better clarification effect than the traditional medium-temperature amylase treatment of ginger juice,and the scanning electron microscope showed that all the starch granules in ginger juice after thermostable amylase enzymatic treatment lost their spherical structure,and only gelatinous starch fragwents dispersed among the other cloudy components.The results of the study provide a reference for the development and utilization of ginger and the industrial production of ginger juice.

关 键 词：生姜 淀粉 高温淀粉酶 

分 类 号：TS201.25[轻工技术与工程—食品科学]