南瓜绿豆复合饮料的研制

Research on the Compound Healthy Drink of Pumpkin and Mung Bean

以南瓜和绿豆为主要原料,采用多种酶对原料进行水解,生产一种营养丰富、口味独特的新型复合饮料。通过单因素实验和正交试验得出:1.南瓜复合酶解最佳工艺参数为:纤维素酶0.4%、果胶酶0.05%、酶解pH4.5、酶解温度50℃、酶解时间2.0h;2.α-淀粉酶水解绿豆淀粉最佳工艺参数为:α-淀粉酶0.2%、酶解pH6.0、酶解温度60℃、酶解时间2.0h;3.木瓜蛋白酶水解绿豆蛋白最佳工艺参数为:木瓜蛋白酶0.05%、酶解pH6.5,酶解温度60℃、酶解时间2.0h;4.南瓜绿豆复合饮料最佳配方为:南瓜汁∶绿豆汁(体积比)为4:6,白砂糖12%、柠檬酸0.1%,食盐0.04%。

With pumpkin and mung bean as raw materials,a variety of enzymes as hydrolysis agent,the research was to produce a kind of compound drink which is not only nutritious,but also has the unique aroma and flavor of pumpkin and mung bean. The optimum technological parameters which were determined through single factor experiments and orthogonal experiment were as follows：1.The optimum conditions for enzymatic hydrolysis of pumpkin were：cellulose 0.4%,pectinase 0.05%,enzymatic hydrolysis pH 4.5,enzymatic hydrolysis temperature 50℃,enzymatic hydrolysis time 2.0h.2.The optimum conditions for enzymatic hydrolysis of mung bean starch were： Alpha amylase0.2%,enzymatic hydrolysis pH 6.0,enzymatic hydrolysis temperature 60℃,enzymatic hydrolysis time 2.0h. 3.The optimum conditions for enzymatic hydrolysis of mung bean protein were： papain0.05%,enzymatic hydrolysis pH 6.5,enzymatic hydrolysis temperature 60℃,enzymatic hydrolysis time 2.0h. 4.The optimum formula of the compound drink by pumpkin and mung bean were： the proportion of pumpkin juice and mung bean juice 4：6,white sugar 12%,Citric acid 0.1% and salt 0.04%