摘要
提高出汁率是银杏饮料加工过程核心技术之一,处理不好直接影响原料利用率和产品品质。本研究以银杏为原料,首先优化出了中温a-淀粉酶提高银杏出汁率的最佳工艺参数,考查了蒸煮时间、糊化温度、糊化时间、酶用量、酶解温度和酶解时间对出汁率的影响;然后将其与未经中温a-淀粉酶处理的银杏相比进行了对比。实验结果表明:中温a-淀粉酶的最佳工艺参数为蒸煮时间10min、糊化温度70℃、糊化时间20min、酶用量1%、酶解温度70℃和酶解时间90min,此时出汁率为80.54%;与未经中温a-淀粉酶处理的银杏相比,出汁率提高39.03%。表明此法可提高银杏出汁率、缩短榨汁时间。
Improving juice extracting yield is one of the core technology of ginkgo beverage processing. If it was not well managed, the results would directly affect the utilization rate of raw materials and product quality. Optimized star- ted with the optimum temperature a - amylase. The effects of cooking time, pasting temperature, pasting time, dosage of enzyme, enzymolysis temperature and enzymolysis time on juice yield were investigated and the results were compared with the control. The results showed that the optimized conditions were： cooking time 10rain, pasting temperature 70~C, pasting time 20min, dosage of enzyme 1% , enzymolysis temperature 70~C and enzymolysis time 90min. Under these the above conditions, the highest juice yield of ginkgo was 80. 54%, which was increased by 39.03% compared with the control. Therefore, the method can increase the juice yield of ginkgo and shortened the treatment time.
出处
《中国食品添加剂》
CAS
北大核心
2014年第5期148-151,共4页
China Food Additives
基金
国家科技富民强县专项行动计划项目(BN2012102)
江苏省高校自然科学研究项目(13KJD550006)
徐州市科技计划项目(XZZD1307)
关键词
中温α-淀粉酶
银杏
出汁率
蒸煮
糊化
酶解
medium temperature a - amylase
ginkgo
juice yield
cooking
pasting
enzymolysis
