摘要
采用芡实为主要原料,经过糊化、酶解和调配等工艺制备饮料,采用α-淀粉酶水解芡实,优化酶解条件为酶用量150u/g淀粉,60℃酶解90min,酶解后的滤液加入6%的白砂糖和0.1%的柠檬酸调节口味,并在100℃加热20min进行杀菌得到成品。芡实饮料色泽亮黄,均匀一致,口感良好,含有丰富糖分,且具有芡实的特殊香味。
In this paper a beverage of gordon euryale seed was studied by gelatinizing, enzymatic hydrolysis and confecting. The better conditions of enzymatic hydrolysis were α-amylase of 150 u for lg starch, the temperature of 60℃ for 90min. The filtrate mixed with sugar of 6% and citric acid of 0.1%. And＇the product was acquired after sterilizing at 100℃ for 20min. The beverage product is yellow and homogenous. It has better flavor, abundant sugar and the taste of gordon euryale seed.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第2期198-200,共3页
Science and Technology of Food Industry
关键词
芡实
Α-淀粉酶
饮料
削备
gordon euryale seed
a-amylase
beverage
PreParation
