The application of the optimized enzymatic hydrolysis processes by Response surface methodology in the Sweet Potato of Explosion Puffing
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摘要: 采用中温α-淀粉酶酶解甘薯片中的甘薯淀粉以降低甘薯淀粉含量。应用响应面法优化酶解条件,并将获得的最佳酶解条件应用于甘薯压差膨化工艺中,目的在于获得一种效果较好的甘薯压差膨化工艺。响应面法优化中温α-淀粉酶酶解甘薯片中淀粉的最佳酶解条件是:料液比1∶4,pH为6.3,酶解温度66℃,酶解时间60min,酶添加量为0.95%;甘薯压差膨化的工艺条件是:压力差0.4MPa,切片厚度为23mm,膨化温度100℃,停滞时间10min,抽空温度9095℃,抽空时间2h。在此条件下获得的甘薯脆片其品质高于未经酶解的甘薯脆片。Abstract: Sweet potato starch was enzymed by medium-temperature α-amylase in order to reduce the starch content.Optimized hydrolysis conditions by response surface methodology, and the obtained optimum hydrolysis conditions were used in potato pressure puffing process, aimed to obtain a better sweet potato pressure puffing process.The best hydrolysis conditions of mesophilic α-amylase hydrolysis sweet potato starch optimized by response surface methodology were:the ratio of material to liquid was1∶4, pH was 6.3, the enzymolysis temperature was 66℃, the enzymolysis time was 60min, the adding amount of enzyme was 0.95%.When the technological parameters of the sweet potato of explosion puffing were that the pressure difference was 0.4MPa, the sweet potato chips thickness was 2 ~ 3mm, the puffing temperature was 100℃, the dwell time was 10min, the vacuum temperature was 9095℃, the vacuum time was 2h.The expansion frangibility and rate of water recovery of the enzyme treatment were better than the non-enzyme treatment.
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