Color protection and enzymatic process optimization of anthocyanin-rich purple potato juice
In order to improve the quality of purple potato juice and provide basis for industrial production,the enzymatic process of purple potato was optimized by single factor and taguchi tests,and the color protection conditions of purple potato juice were optimized by single factor and two-factor ex-periments.The results showed that the optimal hydrolysis condition of purple potato was thermostable α-amylase 0.2％,pectinase 0.3％and cellulose 0.5％,under the condition,the soluble solid content of purple potato was 70.3 g/L.The optimal color protection condition for purple potato juice was adding citric acid 1.6％and whey protein 0.3％,under the condition,the anthocyanin content of purple potato juice was 102.4 g/L.
purple potatoanthocyaninenzymatic processcolor protection processtwo-way analysis of variancetaguchi experiment
万方数据
维普
