紫甘薯汁加工的酶处理技术研究

Study on Enzymatic Treatment Technology in Purple Sweet Potato Juice

为提高紫甘薯出汁率,分别研究了中性蛋白酶和α-淀粉酶对紫甘薯出汁率的影响,并在单因素试验的基础上,通过复合酶的多因素正交试验对工艺进行了优化。最佳工艺参数为:中性蛋白酶用量0.04%、α-淀粉酶用量0.06%、酶解温度40℃、酶解时间1.5 h,此条件下,出汁率为67.5%,并且可以使以后的澄清容易,同时紫甘薯汁的品质也有所提高。

To raise the extraction yield of purple sweet potato juice,the extraction effect by protease and α-amylase was studied.According to the single factor experiments,an orthogonal experiment was designed in order to get the optimize condition.The results showed that the optimal enzymatic treatments were as follows： the protease additive amount was 0.04 %,the α-amylase additive amount was 0.06 %,the enzyme hydrolyzing temperature was 40℃and the enzyme hydrolyzing time was 1.5 h.Under these conditions,the extraction yield was 67.5 %,making the following clarification treatment easier,and the quality of the juice was also improved.