速溶即食葛粉酶法工艺及优化  

Optimization of the Technology for the Enzyme Processing of the Instant Edible Kudzu Powder

作　　者：周先汉[1] 张莉[1] 欧杰[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,安徽合肥230069

出　　处：《食品科学》2005年第8期238-241,共4页Food Science

基　　金：安徽省科技厅重点科技计划(03023028)

摘　　要：本文针对目前市售速溶葛粉的冲调糊液凝结块较多、色泽灰暗等缺陷,试用酶法研制速溶即食葛粉。利用普鲁兰酶水解后的葛粉中的支链淀粉的支链变短,水解度增大;扫描电镜(SEM)观察可见,酶解淀粉的片状颗粒增加、表面疏松;产品的溶解度增大,速溶性得到较大程度改善。酶解最佳工艺条件为:普鲁兰酶用量4.8PUN/g,温度50℃,反应时间2h。Some defects such as dark gray color and hard-dissolving clots are often found in the instant paste of Kudzu powder currently sold in local area, With respect to it, a new enzyme method of preparing instant edible Kudzu powder was studied in this paper. The results showed that Pullulanase hydrolysis shortened branching of amylopectin in Kudzu powder compared with that in raw material, while the degree of hydrolyzation was improved, SEM suggested an increase in the amount of starch slice and its obvious loosing surface after enzyme hydrolysis. The Kudzu powder became more apt to dissolving, thus its instant solubility was considerably improved. The optimum processing conditions resulted from the orthogonal experiment showed that： the dose of enzyme 4.8PUN/g, the temperature is 50℃, and the reaction time 2h.

关 键 词：葛粉 普鲁兰酶 速溶 

分 类 号：TS201.1[轻工技术与工程—食品科学]