摘要
以紫薯和麦芽为原料制备复合饮料,利用麦芽里含有的淀粉酶水解原料中的淀粉,采用单因素实验和正交实验研究酶解温度、酶解时间、紫薯和麦芽质量比对饮料中还原糖含量和感官评分的影响,探讨还原糖含量和感官评分的相关性。结果表明,在不同加工条件下,还原糖含量的变化趋势并不总是与感官评分一致。优化的工艺条件是:酶解温度为75℃,酶解时间为1h,薯麦质量比为5:7,制得的复合饮料还原糖含量为10.45%,感官评分为21分。
Compound beverage made from purple sweet potato and malt was prepared. Starch in both purple sweet potato and malt was hydrolyzed by amylase contained in the malt. Accordir^g to single factor and orthogonal experiments,the effect of enzymatic temperature,enzymatic time and mass ratio of purple sweet potato to malt on the reducing sugar content and sensory score were studied. Besides, the correlation between the two parameters was evaluated. Results showed that sensory score was not always varied corresponding with the reducing sugar content. The optimized processing condition was as follows .enzymatic temperature 75℃,enzymatic time lh and mass ratio of potato to malt 5：7. Under this condition,the compound beverage was prepared with the reducing sugar content of 10.45% and sensory score of 21.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第14期247-249,共3页
Science and Technology of Food Industry
关键词
紫薯
麦芽
淀粉酶
还原糖含量
感官评分
purple sweet potato
malt
amylase
reducing sugar content
sensory score
