FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (12): 185-189.
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DAN Xiao-Rong, ZHANG Ying, LU Xiao-Li
Online:
Published:
Abstract: The liquefaction and saccharification process parameters of Chinese chestnut beverage were optimized by using response surface methodology. The optimal liquefaction process parameters are ratio of solid to liquid 1:4.21,α-amylase amount 25.04 U/g,hydrolysis time 39.83 min and pH 5.54. Under these conditions,the penetrability of the obtained Chinese chestnut hydroly sate is 76.25%,the chromaticity is 0.30,the solid content is 2.78%,and the best synthetic index is 1.88. And the optimal process saccharification parameters are glucoamylase amount 80.44 U/g,hydrolysis time 4.21 h,saccharification temperature 62.01℃ and pH 5.68. Under these conditions,the penetrability of the final hydrolysate is 79.69%,the chromaticity is 0.26,the solid content is 6.26%,and the best synthetic index is 4.34.
Key words: Chinese chestnut beverage, hydrolysis condition, response surface methodology(RSM)
DAN Xiao-Rong, ZHANG Ying, LU Xiao-Li. Study on Optimization of Hydrolysis Process Parameters of Chinese Chestnut for Preparing Beverage with Response Surface Methodology[J]. FOOD SCIENCE, 2008, 29(12): 185-189.
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