摘要
以葛根汁和葡萄汁为主要原料,开发富含葛根素的植物饮料。葛根汁的α-淀粉酶酶解最佳工艺条件为:p H5.5,温度65℃,时间120 min,α-淀粉酶用量6.7×10-4 Kat/L。糖化酶酶解最佳工艺条件为:p H 5.0,温度60℃,时间90 min,糖化酶用量2.5×10-2 Kat/L。通过正交试验,确定了饮料的最佳配方为:白砂糖10%、葡萄汁20%、葛根汁25%、柠檬酸0.4%。该饮料的葛根素含量为5.302μg/m L。饮料的感官、理化和微生物指标均符合国家标准。
A plant beverage containing puerarin was developed with Radix Puerariae and Grape as raw materials. The optimum technology of amylase was p H of 5.5, temperature of 65 ℃, time of 120 min, enzyme content of 6.7×10-4Kat/L. The optimum technology of glucoamylase was p H of5.0, temperature of 60 ℃,time of90 min, enzyme content of 2.5 ×10-2Kat/L. The optimal formulas of the beverage were determined through orthogonal test as follows： 25 % radix Puerariae juice, 20 %grape juice, 0.4 % citric acid and 10 % sugar. The puerarin was 5.302 μg/L in the beverage, The quality of beverage reached the national standard, including sensory indicators, physical and chemical indicators and indicators of micro-organisms.
出处
《食品研究与开发》
CAS
北大核心
2015年第19期114-117,共4页
Food Research and Development
基金
河北省科技支撑计划项目(13227119D)
关键词
葛根汁
葡萄汁
饮料
radix puerariae juice
grape juice
beverage
