摘要
通过单因素和均匀试验,对豇豆饮料加工中α-淀粉酶酶解部分的最佳工艺条件进行研究。结果表明,最佳液化条件:α-淀粉酶添加量0.08%,pH 6.0,酶解温度64℃,酶解时间44min。采用以上工艺条件处理可为下一步的糖化过程提供有利条件。
By using univariate and uniform design experiment, the op- timum conditions （or the a-amylase enzymatic hydrolysis of the cow- pea beverage were studied. The results showed that, the optimum liquefaction conditions were obtained as follows： under the condition of pH 6.0, 64 ℃, a-amylase added 0.08%, enzymatic hydrolysis 44 min. It could provide favorable conditions for the next saccharifi- cation process using above process conditions.
出处
《食品与机械》
CSCD
北大核心
2012年第4期222-224,236,共4页
Food and Machinery
基金
漯河市创新型团队项目(编号:2012)
关键词
豇豆
饮料
Α-淀粉酶
液化
cowpea
beverage
a-amylase
liquefaction
