摘要
采用碱液浸提有效成份和酶法水解淀粉的工艺 ,生产出均一稳定的葛根饮料。正交试验结果表明 ,淀粉液化条件为 :液化温度 95℃ ,p H6.5,淀粉酶用量 1 5u/g淀粉 ,时间 96min。
Study is made on the technology to process well disturbed and stable Pueraria (willd.) Ohwi beverage by the method of lime extracting and enzyme decomposing. Orthogonal experiments show that the optimum technology parameters are the enzyme treatment time of 96 min, the pH value of 6.5, the temperature of 95℃ and the amount of enzyme and starch of 15 u/g.
出处
《淮海工学院学报（自然科学版）》
CAS
2001年第2期54-56,共3页
Journal of Huaihai Institute of Technology:Natural Sciences Edition
