Enzymatic Hydrolysis Of Purple Sweet Potato Juice And Development Of Beverage

Solanum tuberdsm, belong to spin flower sweet potato and herbaceous plant,potato meat purple to dark purple, so also known as black potato, purple sweetpotato, purple heart potato or sweet potato of purple meat. This article usestwo-steps enzymatic hydrolysis processing for the juice of solanum tuberdsm,getting the suitable enzymatic hydrolysis parameters for purple potato juice. Forthe colour is gorgeous, but the taste is bland, adding the guava juice in purplepotato juice to make the compound drink of solanum tuberdsm, and screeningthe suitable stabilizer （sodium alginate, carrageenan and CMC-Na） to improvethe consistency of the product, viscosity and other properties, for the effect ofstable suspension turbidity. Researching the various factors of the influence foranthocyanin of the compound drink of solanum tuberdsm, and from the point ofview of the hydroxyl free radical （OH） and superoxide anion free radical (O^2-),studying the ability of removing free radicals from the compound drink ofsolanum tuberdsm.1. By comparing,determine the best cooking time of purple potato is10min,the ratio of material to water is1:5. Using two-steps enzymatic hydrolysisprocessing for the juice of solanum tuberdsm, the best enzymatic hydrolysisparameters of the high temperature alpha amylase for the juice: enzymequantity20U/g, enzymolysis temperature90℃, enzymolysis time60min, pH6.0.After high temperature alpha amylase to the purple potato juice, then throughenzymatic hydrolysis processing of saccharifying enzyme, the best enzymatichydrolysis parameters of the saccharifying enzyme for the juice: enzymequantity60U/g, enzymolysis temperature60℃, enzymolysis time90min, pH5.5.2. Establish a technological process for the processing of the compound drinkof solanum tuberdsm:Raw material sortingâ†'pretreatment （washing, peeling, segmentation）â†'cookingâ†'beatingâ†'enzymolysisâ†'filtrationâ†'deploymentâ†'homogeneousâ†'↑guava juicedegassingâ†'filling, sealingâ†'sterilizationâ†'coolingâ†'inspectionâ†'finished product 3. Researching the best deployment parameters of the compound drink ofsolanum tuberdsm,by sensory score as index, using the orthogonal experiment todetermine the best parameters: the purple potato juice60%, guava juice7%,sugar4%, citric acid0.05%.4. Through a single stabilizer effect of stability, determine the ratio dosage ofcompound stabilizer, by stability factor as the index, using the orthogonalexperiment to research the compound stabilizer on the stability of the compounddrink of solanum tuberdsm, determining the beverage stabilizer content:CMC-Na0.10%,carrageenan0.06%, sodium alginate0.07%.5. To study the different sterilization conditions on the compound drink ofsolanum tuberdsm for the influence of the storage period, throughcomparison,the best sterilization process parameter is121℃,10min. Throughresearching various factors on the influence of anthocyanin, refrigeratingcondition and avoid light place are conducive to retain anthocyanin in thecompound drink of solanum tuberdsm. Determine the quality indicators ofproduct.6. Researching the antioxidant activity of the compound drink of solanumtuberdsm, it is concluded that it can remove the hydroxyl radicals （OH） andsuperoxide anion free radical (O^2-), and removing ability with the concentrationincreases. Compared antioxidant activity of the purple potato enzymolysis liquidwith the compound drink, it is concluded that both has the ability to remove OHand O^2-, but the antioxidant capacity is different significantly, it is explained thatthe processing procedure has important influence to remove OH and O^2-.Finally, comparing the different varieties of compound drink antioxidant effect, itis found that they are all reflecting concentration-response relationship, theability to remove OH and O^2-is increasing with the increase of theconcentration. In this experiment, OH antioxidant effect in the compound drinkof solanum tuberdsm is lower than the market brand,but O^2-antioxidant effectis slightly higher than it.