Based on single - factor experiments including factors such as thermostable α - amylase dosage, time, temperature and pH in sweet potato starch hydrolysis, the response surface methodology was adopted using reducing sugar amount as evaluating indicator to optimize the process, and to establish a mathematical model. Results: The optimum hydrolysis parameters are enzyme dosage 55 U/mL, time 80 min and temperature 90 ℃. The value of reducing sugar and hydrolysis rate of starch is 3.706 g/mL and 75.33 % respectively at the optimum conditions. The drink gained after filtration of the hydrolyzed sweet potato juice has no deposition in preservation period without adding stabilizer, indicating the perfect stability of this beverage.%在加酶量、作用时间、反应温度及pH四个单因素试验的基础上,运用响应面分析法,以甘薯汁中还原糖量为评价指标,对耐高温α-淀粉酶酶解甘薯汁中淀粉的最佳工艺进行了研究,并利用统计学方法建立了耐高温α-淀粉酶酶解甘薯汁中淀粉的二次多项数学模型.结果表明,最佳酶解条件为:加酶量55 U/mL;作用时间80 min;反应温度90℃.在最佳酶解条件下,甘薯汁中还原糖量达3.706 g/100mL,淀粉的酶解率为75.33%.水解后的甘薯汁过滤制得的饮料,无需添加稳定剂,即可达到饮料稳定性的理想效果,在饮料保存期内无沉淀产生.
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