采用正交试验法对双酶协同水解生产葛根饮料的工艺条件进行考察,以期提高葛根饮料的稳定性和口感。从酶促反应的时间、温度、pH值等方面来确定生产工艺的最佳技术参数。最佳工艺条件为:反应时间60min,温度60℃,pH5.5。双酶水解体系具有反应温度低、时间短、酶促反应效率高的优点,应用此法可很好地解决葛根饮料加工过程中稳定性差和口感不良的问题,同时增加葛根饮料中还原糖的含量,使其色泽微黄澄清,且口感更佳。

In order to enhance the stability and sensory quality of Pueraria lobata beverage,the production of the Pueraria lobata plant beverage by synergistic hydrolysis with α-amylase and glucoamylase was analyzed through orthogonal test. The optimum processing parameters including reaction time,temperature and pH value were determined as follows: the time was 60 minutes,the temperature was 60℃,and the pH was 5. 5. The advantages of synergistic hydrolysis with α-amylase and glucoamylase mainly included lower temperature and shorter time. The problems about low stability and bad taste were well resolved. At the same time,the reducing sugar content of Pueraria lobata beverage was increased and it possessed light yellow clear color and better taste.