摘要
研究以紫马铃薯为原料的新型饮料。以淀粉酶用量、果胶酶用量、酶解温度和时间为工艺参数,通过单因素试验和正交试验相结合的方法,确定紫马铃薯饮料的最佳酶解工艺条件和配方。经烫漂的紫马铃薯加1倍水打浆后,加入0.03%淀粉酶和0.05%果胶酶,在50℃条件下作用3h,获得出汁率、澄清度和花色苷含量均较理想的紫马铃薯汁。对此条件下获得的紫薯汁按300mL/L原汁加入2g/L柠檬酸、120g/L蔗糖和9g/L蜂蜜,可以获得色泽和风味俱佳的紫马铃薯饮料。
A new type of beverage was developed with purple potatoes. The optimum technological parameters for enzymatic extraction and the optimal formula of the beverage were determined through orthogonal tests coupled with single factor experiments. It turned out that purple potato juice with desirable juice yield, clarity and anthocyanin content was obtained as 0.03% of amylase, 0.05% of pectinase were added to the slurry which were gained from blanched purple potato and beat with equivalent water and the total hydrolysis time was 3 hours. Then the beverage with fine color and good taste was obtained with 300 mL/L of purple potato juice, 2 g/L citric acid, 120 g/L sugar and 9 g/L honey.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2012年第4期57-64,共8页
Journal of Chinese Institute Of Food Science and Technology
基金
宁波市重大(重点)科技攻关计划(2008C10026)
关键词
紫马铃薯
饮料
酶解
配方
purple potato
beverage
enzymatic hydrolysis
formula
