功能性胡萝卜粉的开发研究

Development and Research of Functional Carrot Powder

以胡萝卜为原料,经过酶制剂水解,采用喷雾干燥法,制备功能性胡萝卜干粉。胡萝卜经去皮、切分、热烫、打浆、磨细、均质后得到均匀的胡萝卜浆,然后再进行酶解。研究以浆液的可溶性糖含量为指标,通过单因素和正交试验分析,得到最佳的酶解条件为:添加0.03%的果胶酶和2%乙醇,在45℃下处理2h;再加入0.6%的α-淀粉酶,在60℃,搅拌速度120r/min条件下反应2h;然后添加1.2%糖化酶,60℃,搅拌速度120r/min条件下反应2h。

In this research, functional carrot powder was produced by enzyme hydrolysis the carrots; the hydrolysate was made to powder by spray-drying methods.At first, the carrot slurry was prepared by peeling, cutting, scalding, beating, grinding, homogenizing, the next hydrolysis processing was carried out. The soluble sugar content in the carrot slurry was investigated as a standard. Through single factor and orthogonal experiment analysis, the optimal parameters of hydrolysis were determined. One step was to add 0.03 % of pectinases, hydrolysis temperature was 45 ℃, hydrolysis time for 2 h; two step was to add 0.6 % α-amylase, at 60 ℃, shaking speed was 120 r/min, hydrolysis time for 2 h; three step was to add 1.2 % glucoamylase at 60 ℃, shaking speed was 120 r /min, hydrolysis time for 2 h.