酶法水解小麦B淀粉及其制备焦糖色素的研究  

Studies on hydrolysis of wheat B-starch by enzyme and preparation of caramel pigment from hydrolysate

作　　者：房健[1] 陈洪兴[1] 李朝霞[1] 刘汉文[1] 

机构地区：[1]盐城工学院食品科学与工程系,江苏盐城224003

出　　处：《中国调味品》2006年第11期46-49,共4页China Condiment

基　　金：江苏省教育厅指导性研究项目(04KJD550210)

摘　　要：采用酶法水解小麦B淀粉,并以水解液为原料,制备焦糖色素。研究了关键工艺参数,结果显示:液化液DE值控制在20%左右,葡萄糖淀粉酶添加量为50u/g时,合理的糖化时间为32h,在糖化液中加入8%的氨水,制得焦糖色素的色率为33421EBC单位,红色指数为4.06,带正电荷。Hydrolysis of wheat B-starch by enzyme and preparation of caramel pigment from hydrolysate were studied. The results showed that the optimum DE value of liquefaction was 20 %, the fitting time of saccharification was 32h when the amount of saccharogenic amylase was 50u/g, and the dosage of ammonia mingled in hydrolysate was 8%. Color intensity and red index of the caramel pigment reached 33421 EBC units and 4.06 respectively, and the products had positive charge.

关 键 词：小麦B淀粉 水解 酶 焦糖色素 

分 类 号：TS264.4[轻工技术与工程—发酵工程]