摘要
[目的]研制淮山酶解饮料的最优工艺。[方法]以鲜淮山为原料,采用生物酶进行液化糖化后,在淮山水解液基础上进行调配制备淮山饮料。对淮山的护色、液化、糖化的工艺条件及淮山饮料的适宜配方进行了探讨。[结果]试验表明,选用0.1%的柠檬酸及0.2%的抗坏血酸复配护色能更好地控制淮山褐变;液化的适宜工艺条件为α-淀粉酶用量0.35%,温度为70℃,时间为1.5 h;糖化的适宜工艺条件为糖化酶用量为0.15%,温度为60℃,时间为4 h;在淮山水解液中加入8%白砂糖和0.15%黄原胶调配,口感风味最好。[结论]研究可为淮山的进一步开发利用提供参考依据。
[Objective] To study the optimal technique of enzymolysis yam drink.[Method] Using fresh yam as materials,biological enzyme was used for the liquefaction and saccharification of yam,then yam drink was prepared on the basis of the hydrolysate.Both the conditions of color protecting,liquefaction and saccharication of yam and the optimum formula of yam drink were discussed.[Result] The results showed that 0.1％ citric acid and 0.2％ ascorbic acid as the color protection solution was available for browning control.The optimum conditions of liquefaction was 0.35％ α-amylase,temperature 70 ℃ and time 1.5 h.The optimum conditions of saccharication was 0.15％ glucoamylase,temperature 60 ℃ and time 4 h; The product exhibited better flavor and taste with 8％ sugar and 0.15％ xanthan gum.[Conclusion] The study can provide reference basis for further development and utilization of yam.
出处
《安徽农业科学》
CAS
2014年第33期11879-11881,11900,共4页
Journal of Anhui Agricultural Sciences
基金
广东省高等学校优秀青年教师培养计划资助项目(Yq2013164)
关键词
鲜淮山
酶解
还原糖
饮料
Fresh yam
Enzymolysis
Reducing sugar
Drink
