α-淀粉酶对甘薯果脯废糖液澄清效果的研究

Clarification of Waste Sugar Solution by α-amylase in the Production of Preserved Sweet Potato

本文研究了α-淀粉酶在甘薯果脯制作过程中对产生的废糖液进行澄清处理的效果,并通过正交试验确定了最佳工艺参数。结果显示,α-淀粉酶的最佳处理条件为:酶用量100U/mL,温度55℃,pH5.5,酶解时间为1h。此时糖液透光率可以达到83%以上。本研究旨在为甘薯果脯加工中糖渍液的废物利用提供技术支持。

The clarification of waste sugar solution by a-amylase in the production of preserved sweet potato was studied. Result showed that the optimum a-amylase dosage, temperature, pH value and treating time were 100 U/ml, 55℃, 5.5 and 1h, respectively. The transmittance of clarified sugar solution was over 83%. This study can supply technological support for reusing sugar solution in the production of preserved sweet potato.