甜玉米糖化液酶解工艺研究  

Saccharification liquid of sweet corn by enzymatic hydrolyzing

作　　者：李次力[1] 缪铭[1] 

机构地区：[1]哈尔滨商业大学食品工程学院,150076

出　　处：《食品科技》2004年第10期66-69,共4页Food Science and Technology

基　　金：黑龙江省教育厅科学技术研究项目(10511083)

摘　　要：对酶解甜玉米糖化液的工艺进行研究,试验以水解度(DH%)为指标确定了最佳酶解工艺参数。实验结果表明:在pH6.7、酶解温度69℃、加酶量1.2%、底物浓度10%的条件下酶解1.5h,可使水解度达到25.97%。同时酶解液经分离、脱苦、调配、灌装和灭菌等工序,可制成颜色淡黄、无异味的甜玉米饮料,是很有前景的功能性食品。This paper introduces the technology producing nutritive beverage i n enz ymatic hydrolyz ing s weet corn s accharification liquid.In the experiment ,the optimum technology parameters are defined with the indexes hydrolys is degr ee(DH%).The res ults indicate when pH is6.7,hydrolys is temperature is69℃,the a mount of papain is1.2%and the dens ity of s ubs tratum is10%,DH%can be reached25 .97%by1.5hours hydrolys is.By s eperation,debitternes s,blending,packaging and s teriliz ing and s o on,the hydrolys is liquid can be made into the end product-nutritive beverage with light yellow and without peculiar s mell.S o it will be a pros pective func-tional food.

关 键 词：甜玉米 糖化液 酶解 水解度 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]