| 响应面法优化紫薯汁糖化工艺研究 |
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| 引用本文： | 党娅,;刘水英.响应面法优化紫薯汁糖化工艺研究[J].中国酿造,2014(8):55-59. |
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| 作者姓名： | 党娅 ;刘水英 |
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| 作者单位： | [1]陕西理工学院生物科学与工程学院,陕西汉中723099; [2]陕西理工学院秦巴蓝莓研究所,陕西汉中723099; [3]陕西省资源生物重点试验室,陕西西安710000; [4]陕西省黑色有机食品工程技术研究中心,陕西汉中723000 |
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| 基金项目： | 陕西省科技统筹创新工程计划项目（2014KTCL02-18） |
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| 摘 要： | 以紫薯液化汁为原料,采用单因素试验对紫薯汁的糖化工艺进行研究,并通过响应面法优化得到紫薯汁糖化最佳工艺参数。结果表明,各因素对紫薯液化汁糖化的影响大小依次为时间、糖化酶添加量、温度和pH值。并得到紫薯汁糖化最佳工艺参数:温度60℃、pH值4.5、糖化酶添加量1.0%、糖化酶作用时间2.0 h。在此条件下,紫薯汁总糖含量为38.691 g/L。
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| 关 键 词： | 紫薯汁 糖化 工艺 响应面 |
Optimization of saccharification technology of purple potato juice by response surface methodology |
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| Affiliation: | DANG Ya, LIU Shuiying (1.College of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, 723099, China; 2.Qinba Blueberry Institute of Shanxi University of Technology, Hanzhong 723000, China 3.Bio-Resource Key Laboratory of Shaanxi Province, Xi＇an 710000; 4. Black Organic Food Engineering Technology Research Center in Shaanxi Province, Hanzhong 723000, China) |
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| Abstract: | Using liquefied purple potato juice as raw material, through the research of the saccharification process of purple potato juice by single factor experiment, the optimal purple potato juice saccharification process condition was obtained by response surface optimization. Experimental results showed that the factors affect the purple potato juice saccharification in order was time, glucoamylase addition, temperature and pH. The optimum process parameters were as follows： saccharification temperature 60 ℃, pH 4.5, glucoamylase addition 1.0%, time 2.0 h. Under this condition, the to- tal sugar content of purple potato juice was 38.691 g/L, |
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| Keywords: | purple potato juice saccharification process response surface methodology |
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