摘要
对酶法制取百合混浊汁的工艺条件进行了研究,确定了适合的热烫工艺,即沸水中热烫2 min,最佳酶解工艺参数为0.2%α-淀粉酶(g酶/g百合)60℃酶解1 h,0.08%Protamex(g酶/g百合)45℃酶解45 min。制得的百合混浊汁的色泽以及混浊稳定性良好,具有百合的独特风味。
The lily cloudy juice was produced using enzymatic hydrolysis method. The optimum blanching technology parameters were 2min in boiling water, and the optimum enzymatic parameters were 0.2 % α - amylase at 60℃ for 1h, and then 0.08% protamex at 45℃ for 45min. The lily cloudy juice obtained under this condition showed nice color, cloudy stability and flavor.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2006年第5期155-158,共4页
Food and Fermentation Industries
关键词
酶解
百合
混浊汁
enzymatic hydrolysis, lily, cloudy juice
