德江红天麻饮料澄清工艺优化研究  

Optimization of Clarification Process of Dejiang Red Gastrodia Beverage

作　　者：严红光 黄名会 YAN Hongguang;HUANG Minghui(School of Life and Health Science,Kaili College,Kaili 556001,China)

机构地区：[1]凯里学院大健康学院,贵州凯里556001

出　　处：《现代食品》2024年第16期104-107,共4页Modern Food

基　　金：贵州省《“千”层次创新型人才》(黔千层人才[2021]201604)。

摘　　要：为优化德江红天麻饮料的澄清工艺,通过单因素试验和响应面设计试验,确定了最佳工艺条件:淀粉酶添加量为0.01%、处理温度为25℃、pH值为5、处理时间为2 h。在此条件下制得的天麻饮料色泽亮黄、清澈透明,并具有浓烈的天麻香味。In order to optimize the clarifying process of Dejiang Red Gastrodia beverage,the optimum process conditions were determined through single factor test and response surface design test:amylase addition amount was 0.01%,treatment temperature was 25℃,pH was 5,and treatment time was 2 h.The gastrodia beverage prepared under these conditions is bright yellow in color,clear and transparent,and has a strong gastrodia flavor.

关 键 词：天麻 淀粉酶 澄清 响应面分析 

分 类 号：TS275.2[轻工技术与工程—农产品加工及贮藏工程]