为了提升紫马铃薯汁品质,并为其工业化生产提供基础,该试验通过单因素及田口试验设计对紫马铃薯酶解工艺进行优化,通过单因素及双因素试验对紫马铃薯汁护色条件进行优化.结果表明,紫马铃薯最佳酶解工艺为高温α-淀粉酶0.2%、果胶酶0.3%和纤维素酶0.5%,在此条件下紫马铃薯的可溶性固形物含量为70.3 g/L;最佳紫马铃薯汁护色工艺为添加柠檬酸1.6%和乳清蛋白0.3%,在此条件下紫马铃薯汁花青素含量为102.4 g/L.
In order to improve the quality of purple potato juice and provide basis for industrial production,the enzymatic process of purple potato was optimized by single factor and taguchi tests,and the color protection conditions of purple potato juice were optimized by single factor and two-factor ex-periments.The results showed that the optimal hydrolysis condition of purple potato was thermostable α-amylase 0.2%,pectinase 0.3%and cellulose 0.5%,under the condition,the soluble solid content of purple potato was 70.3 g/L.The optimal color protection condition for purple potato juice was adding citric acid 1.6%and whey protein 0.3%,under the condition,the anthocyanin content of purple potato juice was 102.4 g/L.