现代食品科技2011，Vol.27Issue(9)：1101-1104,4.
酶解法生产紫甘薯汁的工艺优化
Optimization of Enzymatic Hydrolysis for Production of Purple Sweet Potato Juice
吕晓玲 1张涛 1陈泽芳 1齐浩1
作者信息
- 1. 天津科技大学食品工程与生物技术学院,天津 300457
- 折叠
摘要
Abstract
Purple sweet potato was used as raw materials and enzymatic method were studied in order to produce purple sweet potato juice. By the orthogonal test, the optimum technological parameters of enzymolysis were determined on the basis of single factor experiments: water/raw materials = 4:1, temperature of 80℃, pH 5.5, α-amylase 0.15%, and total hydrolysis time 40 min; the proper technological parameter of the second processing of enzymolysis were obtained as gluconmylase 0.1%, pectolase 0.04%, pH 4.5, at the temperature of 50℃ and total hydrolysis time 20 min. The purple sweet potato juice (E1cm 1%=0.16, Total Soluble Solid=7~9%) were obtained.关键词
酶解/紫甘薯汁/工艺Key words
enzymolysis/ purple sweet potato juice/ technology引用本文复制引用
吕晓玲,张涛,陈泽芳,齐浩..酶解法生产紫甘薯汁的工艺优化[J].现代食品科技,2011,27(9):1101-1104,4.
