王芳，刘孟宗，王丽霞*

（天津科技大学食品工程与生物技术学院，天津300457）

摘要：在单因素实验的基础上，以还原糖含量为指标，采用正交试验方法，考察酶添加量、酶促反应时间、酶促反应温度等因素对山药淀粉酶解的影响。得到山药淀粉最佳酶解条件：每100mL山药浆酶添加量为0.5mL（130000u/mL）、酶促反应时间为25min、酶促反应温度为85℃。并采用分散体系稳定性分析仪分析选择出最佳的稳定剂。以此得到山药汁与黑芝麻浆以最佳调配比例调配得到均匀一致、无明显的分层、口感细腻、有明显的山药和黑芝麻醇香的山药黑芝麻复合型饮料。

关键词：山药；黑芝麻；复合饮料

Yamand Black Sesame Compound Drink

WANG Fang，LIU Meng-zong，WANG Li-xia*

（Tianjin University of Science &Technology，Tianjin 300457，China）

Abstract: Based on the single factor test，the effects of enzyme addition，enzymatic reaction time and enzymaticreaction temperature on the enzymatic hydrolysis of yam were studied by orthogonal test. The optimal enzymolysisconditions were as follows: the dosage of 0.5mg per 100mL of mountain pulp was 0.5mL（130000u/mL），the enzymaticreaction time was 25min，and the enzymatic reaction temperature was 85 ℃. The dispersion stabilizer was used to analyzeand select the best stabilizer so as to get the product with delicate taste and no obvious stratification，whichdemonstrated the beverage was excellent.

Key words: yam；black sesame；compound drink

（2018年第21卷第5期）