摘要
以紫甘薯为原料,研究反应温度,时间,pH以及加酶量对α-淀粉酶酶处理制备紫甘薯色素提取液的影响,并进一步探索紫甘薯果冻的最佳工艺配方。结果表明:α-淀粉酶在温度为95℃,pH为6.0,加酶量为300 U/g的条件下反应40 min,既能获得较好的淀粉水解效果,又能提取出较多的色素。紫甘薯果冻的最佳配方为,复配胶添加量1.2%,紫甘薯色素提取液添加量10%,白砂糖添加量16%,柠檬酸添加量0.15%。
Purple sweet potato was used as the raw material to investigate the preparation processing of jelly. The starch was liquefied by a-amylase, meanwhile more anthocyanins pigment was extracted from purple sweet potato. The influence of different liquefaction reaction conditions was investigated. The result indicated that the optimal liquefaction reaction conditions were： reaction temperature 95 ℃, pH value 6.0, reaction time 40 min and enzyme-substrate ration （E/S） 300 U/g. An excellent purple sweet potato jelly was developed by 1.2% mix gums, 10% purple sweet potato pigment juice, 16% sucrose, 0.15% citric acid.
出处
《食品工业》
北大核心
2013年第7期108-111,共4页
The Food Industry
关键词
紫甘薯
Α-淀粉酶
果冻
加工工艺
purple sweet potato
a-amylase
jelly
preparation processing
