绿豆饮料制备中α-淀粉酶解工艺优化研究
Optimization of enzymatic hydrolysis process with α-amylase in mung bean beverage producing
冉佳欣 1马挺军 1王建楠2
作者信息
- 1. 北京农学院食品科学与工程学院/农产品有害微生物及农残安全检测与控制北京市重点实验室,北京 102206
- 2. 农业部南京农业机械化研究所,南京 210014
- 折叠
摘要
[目的]以绿豆为原料,研究α-淀粉酶对绿豆粉酶解工艺.[方法]以离心沉淀率作为指标,通过对料液比、酶解时间、加酶量进行单因素试验和正交试验设计,测定饮料沉淀率以确定酶解绿豆饮料的最佳工艺参数.[结果]结果表明:料液比1∶11,酶解时间110 min,温度65℃,中温α-淀粉酶添加量200 U,绿豆谷物饮料酶解效果最佳,在该条件下离心沉淀率为29.68％.[结论]酶解后饮料的沉淀率降低,产品口感爽滑,稳定性较好.
Abstract
[Objective]The application of α-amylase in mung bean beverage producing was investigated.[Method]The mung bean powder was made into solution and added α-amylase.The sedimentation of solution from mung bean was applied to evaluate the efficiency.The single factor experiment was performed on three factors,i.e.enzyme-hydrolyzing periods,ratios of solid to liquid and enzyme dosages.The optimal conditions and processing parameters were determined through orthogonal experiment design.[Result]The results showed that the optimal combination of processing-parameters was ratio of solid to liquid 1∶11,hydrolysis period 110 min,the added enzyme amount of 200 U substrate,under which factors the sedimentation value of hydrolyzed solutions decreased to 29.68 ％.[Conclusion]The application of α-amylase in mung bean beverage producing was benefit,which was helpful to acquires smooth tasty and better stability of mung bean beverage.
关键词
绿豆/饮料/酶解/α-淀粉酶Key words
mung bean/beverage/α-amylases/hydrolysis引用本文复制引用
基金项目
公益性行业(农业)科研专项经费项目(201303069)
出版年
2016
NETL
NSTL
维普
万方数据