探讨了以紫甘薯为原料的全质饮料酶解及调配的工艺条件。比较了α-淀粉酶在不同条件下对淀粉的酶解效果,并进一步添加调味剂进行最佳配方的确定,以饮料的可溶性固形物增长率及感官评定为考察指标。正交试验结果表明:鲜薯用4倍水打浆,加入0.2%的α-淀粉酶于pH值为4.5,60℃条件下酶解80 min,既可获得理想的淀粉水解效果,又可尽量减少花色苷的损失。最佳配方为酶解后的紫甘薯汁,添加12%的甜味剂(蔗糖与蜂蜜的质量比为10∶2),按照糖酸比为35∶1添加柠檬酸。可得到酸甜可口,状态稳定的紫甘薯全质饮料。

Purple sweet potato was used as the raw material to investigate the enzymolysis and seasoning technology in the preparation processing of purple sweet potato full-quality beverage.The effects of sweet potato starch liquefaction by α-amylase under different technology condition were compared,and then the optimum formulation containing flavoring agents was developed.The effect of treatment processing was also explored on the basis of soluble solids and sensory score.Orthogonal experiment results indicated that the favorable hydrolysis of starch could be achieved through pulping of sweet potato with water in fourfold mass and then treating with 0.2% α-amylase hydrolysis at 60℃ for 80 min.An excellent beverage with attractive color,flavor and taste was developed by enzyme digested solution of purple sweet potato,12% sweetener(sucrose∶ honey=10∶ 2),and citric acid(sweetener∶ citric acid=35∶ 1).