酶解法制备荸荠汁工艺及荸荠银杏花生乳复合饮料的研制

Preparation of Water Chestnut Juice by Enzyme and Preparation of Compound Beverage of Water Chestnut, Ginkgo and Peanut

采用超低温冷冻结合快速融冰技术对荸荠进行预处理,以淀粉酶处理荸荠浆液,研究酶解条件对荸荠出汁率的影响。试验结果显示,在酶添加量0.04%、酶解温度52℃、酶解时间60 min的条件下,荸荠的出汁率达到83.12%,效果较好。以荸荠汁、银杏汁和花生乳为基料,经复配获得荸荠银杏花生乳复合饮料,采用单因素及正交试验研究复合饮料的工艺配方。结果表明,荸荠汁添加量18 mL、花生汁添加量18 mL、银杏汁添加量8 mL、白砂糖添加量6%,并添加0.1%的柠檬酸及2%的CMC-Na作为稳定剂,此时所制备的复合饮料呈均匀乳白色,富有荸荠、银杏和花生特有的自然清香风味,酸甜适中,口感良好,稳定性良好。产品含有4.62%的蛋白质和2.21%的脂肪,固形物含量为15.32%,符合国家对植物蛋白饮料的规定。

The cryopreservation and rapid ice melting were used to pretreat water chestnut,and effect of enzymatic hydrolysis on the juice yield of the water chestnut was studied.The results showed that the optimum hydrolysis condition was as follows:0.04%amylase was added followed by hydrolyzing at 52℃for 60 min.At above condition,the yield of water chestnut juice was high up to 83.12%.Furthermore,water chestnut juice,ginkgo juice and peanut milk were used as the base materials to prepare the compound beverage.The results showed that,the compound drink was made by adding 18 mL of water chestnut juice,18 mL of peanut juice,8 mL of ginkgo juice,6%of white granulated sugar,0.1%of citric acid and 2%CMC-Na as stabilizers.The compound beverage showed uniform milk-white color,coordinate flavor rich in water chestnut,Ginkgo and peanuts taste with moderate sweet and sour and good stability.The product contained 4.62%protein,2.21%fat,and 15.32%solid content,which met the provisions of the state on plant protein drinks.