摘要
研究了发酵型马铃薯饮料的加工工艺和最佳配方。实验结果表明,最佳糖化工艺:95℃,pH为600,耐高温α淀粉酶添加量为15μ·g-1,液化60min后,降温60℃,pH值调整为450,添加糖化酶150μ·g-1,糖化40h。利用中性蛋白酶分解,添加05%酵母25℃发酵120h,经过滤或不经过滤调配后,制得营养丰富的低酒精度饮品。
The best way of processing and formula for potato beverage with low alcohol by the ferment has been studied in this article.The result of the experiment indicates that the most reasonable temperature for saccharification is 95℃,pH is 6 0 and the added quantity of α starch enzyme is 15u·g -1 .After liquefaction for 60 min,the temperature cools to 60℃ and pH is adjusted to 4 5.Then adding glucoamy lase 150u·g -1 and saccharification for 40 hours.After above,dissolvting the protein with the protein enzyme,then adding 0 50% leaven and fermenting for 120 hours at 25℃,the potato beverage with low alcohol and much nutriment could be made.$$$$
出处
《东北农业大学学报》
CAS
CSCD
1999年第4期400-403,共4页
Journal of Northeast Agricultural University
关键词
马铃薯
粗淀粉
糖化
低酒精度饮品
potato
coarse starch
saccharification
beverage with low alcohol
