食品工业科技2012，Vol.33Issue(14)：247-249,3.
紫薯麦芽复合饮料加工工艺的研究
Study on purple sweet potato andmalt compound beverage processing technology
黄建蓉 1王志江 1徐金瑞 1冯芬明1
作者信息
- 1. 广东药学院食品科学学院,广东中山528458
- 折叠
摘要
Abstract
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.关键词
紫薯/麦芽/淀粉酶/还原糖含量/感官评分Key words
purple sweet potato/malt/amylase/reducing sugar content/sensory score分类
轻工纺织引用本文复制引用
黄建蓉,王志江,徐金瑞,冯芬明..紫薯麦芽复合饮料加工工艺的研究[J].食品工业科技,2012,33(14):247-249,3.
