摘要
本文研究了葛根取汁方法及用α-淀粉酶、糖化酶水解葛汁中淀粉,制造清亮葛根饮料的工艺。并对各工艺参数对饮料的质量和稳定性的影响进行了探讨,较好地解决了保留葛根营养和药用成分与饮料稳定性的问题。
The processing of Radix puer-ariae beverage by using a - amylase and glucoamglase treating Radix puerariae was discussed The affecting of amylolytic rate and beverage stability by technology parameter were studied. The problem of properties clarified Radix puerariae beverage stability by using high amylum content was solved.
出处
《食品与机械》
CSCD
1996年第4期25-25,共1页
Food and Machinery
关键词
葛根
饮料
酶法
工艺
Radix puerariae α - Amy-lase Glucoamglase Clarified beverage
