摘要
为提高黑米饮料加工的出汁率,应用中温α-淀粉酶处理进行单因素试验及正交试验研究。实验结果表明:在蒸煮时间10 min、糊化时间20 min、中温α-淀粉酶用量1%、酶解温度70℃的条件下,黑米出汁率为80.25%。与未经中温α-淀粉酶处理的黑米相比,处理后黑米出汁率提高26.88%。表明中温α-淀粉酶处理可提高黑米出汁率,缩短榨汁时间。
In order to increase the juice yield of black rice,the medium temperature α-amylase treat-ment with single factor and orthogonal experiments was used.The results showed that the optimal condi-tions were following:cooking time 10 min,pasting time 20 min,dosage of enzyme 1%,enzymolysis tem-perature 70 ℃.Under these conditions,the highest juice yield of black rice was 80.25%,which was in-creased by 26.88% compared with the control group.It showed that this method can increase the juice yield of black rice with shorter treatment time.
出处
《粮油食品科技》
北大核心
2014年第6期92-94,共3页
Science and Technology of Cereals,Oils and Foods
基金
国家科技富民强县专项行动计划项目(BN2012102)
江苏省高校自然科学研究项目(13KJD550006)
徐州市科技计划项目(XZZD1307)
关键词
中温α-淀粉酶
黑米
出汁率
medium temperature α-amylase
black rice
juice yield