一种莲藕复合果蔬饮料的工艺研究
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摘要
对莲藕汁饮料的生产工艺进行研究,将莲藕经过清洗、去杂、切片、护色、打浆和糊化后,添加淀粉酶酶解淀粉后得到莲藕汁,添加白砂糖、苹果浓缩汁、梨浓缩汁、哈密瓜浓缩汁、黄原胶复配,经过均质、脱气、超高温瞬时杀菌和无菌灌装后,制备出莲藕汁饮料。通过单因素试验与正交试验确定了淀粉酶的种类和莲藕汁的酶解工艺,得到α-淀粉酶的最优酶解条件为α-淀粉酶添加量10 U/g,酶作用pH值6.0,酶处理温度75℃,酶解时间50 min;确定了莲藕汁复合饮料的最优配方为莲藕汁添加量70%,白砂糖添加量3%,梨浓缩汁添加量2%,苹果浓缩汁添加量2%,哈密瓜浓缩汁添加量2%。
The processing technology of lotus root juice beverage was studied. Lotus root juice was obtained by adding amylase to hydrolyze starch after washing,deburring,slicing,color protection,beating and gelatinization. Lotus root juice beverage was prepared by adding sugar,apple juice,pear juice,Hami melon juice and xanthan gum,homogenizing,degassing,ultra-high temperature instantaneous sterilization and aseptic filling. The types of amylase and the enzymatic hydrolysis process of lotus root juice were determined by single factor experiment and orthogonal experiment. The optimum conditions of enzymatic hydrolysis of alpha-amylase were obtained as follows:the dosage of alpha-amylase 10 U/g,pH 6.0,the treatment temperature 75 ℃,and the action time 50 min. White granulated sugar 3%,pear juice concentrate 2%,apple juice concentrate2%,Hami melon juice concentrate 2%.
The processing technology of lotus root juice beverage was studied. Lotus root juice was obtained by adding amylase to hydrolyze starch after washing,deburring,slicing,color protection,beating and gelatinization. Lotus root juice beverage was prepared by adding sugar,apple juice,pear juice,Hami melon juice and xanthan gum,homogenizing,degassing,ultra-high temperature instantaneous sterilization and aseptic filling. The types of amylase and the enzymatic hydrolysis process of lotus root juice were determined by single factor experiment and orthogonal experiment. The optimum conditions of enzymatic hydrolysis of alpha-amylase were obtained as follows:the dosage of alpha-amylase 10 U/g,pH 6.0,the treatment temperature 75 ℃,and the action time 50 min. White granulated sugar 3%,pear juice concentrate 2%,apple juice concentrate2%,Hami melon juice concentrate 2%.
引文
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[15]陶兴无.α-淀粉酶在甜玉米饮料生产中的应用研究[J].湖北工业大学学报,2006(2):17-20.
[16]项丽霞,田翠华,李洁,等.莲藕淀粉糊化温度的测定[J].食品工业科技,2006(2):63-64.
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[18]张长贵,董加宝,王祯旭,等.莲藕的营养保健功能及其开发利用[J].中国食物与营养,2006(1):22-24.
[19]周桃英,越春杰,刘玉兵.莲藕汁乳酸菌保健饮料生产工艺研究[J].江苏农业科学,2009(3):302-304.
[2]樊成亮.莲藕汁饮料的研制[J].中国食品学报,1999(2):37-40.
[3]汪芳安,王展,赵芳芳,等.莲藕双歧因子功能饮料的研制[J].食品工业科技,2004(6):98-99.
[4]许金蓉,王清章,周明全.莲藕贮藏及其生理生化研究进展[J].氨基酸与生物资源,2003,25(2):47-51.
[5]张丽华,韩永斌,孙晶,等.响应面法优化莲藕淀粉的酶解工艺参数研究[J].食品与发酵工业,2005,31(10):81-84.
[6]朱定和,夏文水.莲藕食品的加工现状与发展[J].食品工业科技,2002,23(8):99-100.
[7]潘思轶,王可兴,李言郡.莲藕爽汁饮料护色方法及品味调配试验研究[J].食品科学,1995(5):30-33.
[8]Son Jihye,Hyun Jeon geun,Lee Jowon,et al.Combined application of antibrowning,heat treatment and modifiedatmosphere pack-aging to extend the shelf life of fresh-cut lotus root[J].Journal of Food Science,2015(6):1 178-1 187.
[9]李学红,晁文,张露.一种新型莲藕汁加工工艺[J].食品工业,2004(2):7-8.
[10]冯志哲,毛至英,杨永明,等.几种速冻蔬菜的酶活性和质地的分析研究[J].食品科学,1990(1):7-10.
[11]武杰.天然莲藕饮料[J].农产品加工,2010(10):12.
[12]吕艳,王辰.莲藕汁的酶法水解与稳定性研究[J].食品研究与开发,2017,38(16):82-85.
[13]KAIN Regena Juliana,王璋.混浊百合汁的酶法水解以及储藏条件对其稳定性影响的研究[J].食品工业科技,2003,24(10):64-66.
[14]田翠华,严守雷,李洁,等.莲藕淀粉的糊化特性研究[J].食品科学,2009,30(11):29-32.
[15]陶兴无.α-淀粉酶在甜玉米饮料生产中的应用研究[J].湖北工业大学学报,2006(2):17-20.
[16]项丽霞,田翠华,李洁,等.莲藕淀粉糊化温度的测定[J].食品工业科技,2006(2):63-64.
[17]孙发增,孙培培.糖化型淀粉酶催化活力的优化条件[J].安徽大学学报(自然科学版),1986(4):52-56.
[18]张长贵,董加宝,王祯旭,等.莲藕的营养保健功能及其开发利用[J].中国食物与营养,2006(1):22-24.
[19]周桃英,越春杰,刘玉兵.莲藕汁乳酸菌保健饮料生产工艺研究[J].江苏农业科学,2009(3):302-304.