紫薯汁酶解工艺的优化

Optimization of Enzymatic Hydrolysis of Purple Sweet Potato Juice

以新鲜紫薯为原料,通过单因素试验和正交试验确定紫薯汁酶解最佳工艺条件。结果表明,紫薯汁的最佳酶解工艺条件为:a-淀粉酶添加量75u/g,酶解时间80min,酶解温度60℃,酶解p H5.0,此条件下可溶性固形物含量最高为10.5。

The optimum technological conditions for enzymatic hydrolysis of purple sweet potato juice were determined by single factor test and orthogonal test. The results showed that the optimum enzymatic hydrolysis conditions of purple sweet potato juice were as follows： the dosage of a-amylase was 75 u/g, the time of enzymatic hydrolysis was 80 min,the temperature of enzymolysis was 60,and the enzymatic hydrolysis pH was 5,and the highest content of soluble solids under this condition was 10.5.