Study on Enzymatic Hydrolysis of Lotus Root Juice and Orange-Flavored Lotus Root Beverage

Lotus root was used as raw material and soluble solid content as an index, the enzymatic hydrolysis of starch by high temperature amylase was studied by single factor and orthogonal test, and the suitable enzymatic hydrolysis conditions were determined. The enzymolized lotus root juice was used as the main raw material to make orange flavor-lotus root beverage, the effects of orange 食品与营养科学 juice, sugar and water on the beverage were studied by single factor and orthogonal test. The results were as follows: the temperature of α -amylase was 95 ˚C for 60 min, and the amount of α -amylase was 0.75‰, under these conditions, the soluble solid content of lotus root juice was 11.6%; 10 ml lotus root juice, 5 ml orange juice, 1 g white sugar, 5 ml water, the sensory score of the beverage was 75 points.