全酶法同时制取超高麦芽糖及高蛋白米粉  

The Production of Extreme High Maltose Syrup and High Protein Rice Flour with Whole Enzymatic Method

作　　者：王岁楼[1] 张平之[1] 王平诸[2] 

机构地区：[1]郑州轻工业学院食品与生物工程系 [2]郑州粮食学院食品与生物工程系

出　　处：《无锡轻工大学学报（食品与生物技术）》1998年第2期28-33,共6页Journal of Wuxi University of Light Industry

基　　金：郑州轻工业学院优秀教师科技基金

摘　　要：对以大米为原料，采用全酶法同时试制超高麦芽糖浆和高蛋白米粉进行了研究。结果表明：使用高温α－淀粉酶在低ＤＥ值下具有很好的液化彻底性，而普通α－淀粉酶与普兰酶的联合作用适用于生产麦芽糖含量为８０％左右的非结晶性麦芽糖浆。同时通过氨基酸评分发现，酶解冻干法工艺基本上能够保证蛋白米粉的营养质量。The production of extreme high maltose syrup (EHMS) and high protein rice flour (HPRF) with αamylase (hightemperatureresisting αamylase),βamylase and pullulanase was studied in this paper.Results show that the use of thermostablexamylase　αamylase could make the liquidation of rice starch more completely and the coaction of βamylase and pullulanase was suitable for the production of noncrystillinemaltosesyrup with the composition of about 80% maltose. In addition, it has been found that the enzymolytic freezedrying technique had no effect on rice amino acids by comparing the chemical score of protein in rice and HPRF.

关 键 词：超高麦芽糖浆 高蛋白粉粉 全酶法 氨基酸 

分 类 号：TS245.5[轻工技术与工程—制糖工程] TS236.2[轻工技术与工程—食品科学与工程]