摘要：

In order to establish the processing technology of purple sweet potato powder,the influences were studied of the enzymolysis temperature,pH and enzymolysis time on the hydrolysis degree (DH).And the optimum process parameters of purple sweet potato starch enzymatic hydrolysis were determined with Box-Behnken response surface methodology based on the single factor experiments.The results showed that using starch slurry 5% as the material,hydrolysised with High-Temperature Resistant α-Amylase,enzyme dosage 25 U/g starch,pH 6.0,enzymatic hydrolysis temperature 85 ℃,enzymatic hydrolysis time 70 min,the DH of the starch up to 43.5%.These enzymatic hydrolysis conditions were used to purple sweet potato slurry 15%,and the viscosity of purple sweet potato juice was reduced by 84%.Then the products sprayed drying,with the losing anthocyanin content below 10%,had good solubility and kept their original colour and flavour.Thus it can be concluded that it is possible to produce purple sweet potato powder of high-quality efficiently with the technologies of enzymatic hydrolysis and spray drying.

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