莲藕汁的酶解和橙味莲藕饮料的研究

Study on Enzymatic Hydrolysis of Lotus Root Juice and Orange-Flavored Lotus Root Beverage

摘要: 以莲藕为原料，以可溶性固形物含量为指标，采用单因素试验和正交试验研究高温淀粉酶对莲藕淀粉的酶解作用，得出适宜的酶解条件；以酶解后的莲藕汁为主要原料，制作橙味莲藕饮料，通过单因素和正交试验研究橙汁、白糖和水添加量对饮料的影响。研究结果如下：高温α-淀粉酶作用温度为95℃，时间为60 min，酶的添加量0.75‰，在此条件下，酶解后的莲藕汁可溶性固形物含量为11.6%；10 ml的莲藕汁，添加5 ml的橙汁，1 g的白糖，5 ml的纯净水，饮料感官评分为75分。

Abstract: Lotus root was used as raw material and soluble solid content as an index, the enzymatic hydrolysis of starch by high temperature amylase was studied by single factor and orthogonal test, and the suitable enzymatic hydrolysis conditions were determined. The enzymolized lotus root juice was used as the main raw material to make orange flavor-lotus root beverage, the effects of orange juice, sugar and water on the beverage were studied by single factor and orthogonal test. The results were as follows: the temperature of α-amylase was 95˚C for 60 min, and the amount of α-amylase was 0.75‰, under these conditions, the soluble solid content of lotus root juice was 11.6%; 10 ml lotus root juice, 5 ml orange juice, 1 g white sugar, 5 ml water, the sensory score of the beverage was 75 points.