摘要
研究了以紫薯为原料制备天然紫薯饮料,通过单因素实验和正交实验确定了紫薯饮料的酶解液化工艺和糖化工艺,得到最优液化工艺为:高温α-淀粉酶加酶量40 U/g、90℃酶解15min;最佳糖化工艺为:葡萄糖淀粉酶加酶量120 U/g、糖化温度64℃、糖化pH4.5、糖化时间3h。此工艺条件下制作的紫薯饮料色泽鲜艳、口感良好、营养丰富。
The beverage technology of purple sweet potato were investigated. By single factor and orthogonal experiments, the liquefaction and saccharification technology of the purple sweet potato starch were determined. The liquefied best conditions： high temperature α-amylase for 40 u/g, the temperature 90 ℃ and the liquefaction time 15 min. The saccharification optimal conditions： glucoamylase 120 u/g, temperature 64 ℃, pH4.5 and the saccharification time 3 h. After optimizing, the purple potato beverages is bright color, fine taste, rich nutrition.
出处
《食品科技》
CAS
北大核心
2014年第8期109-113,共5页
Food Science and Technology
基金
"十二五"国家科技支撑计划项目(2012BAD34B08)
关键词
紫薯
淀粉
饮料
液化
糖化
purple potato
starch
beverage
liquefaction
saccharification
