碎米酶法制备高麦芽糖浆的工艺研究  

Preparation of Maltose Syrup from Broken Rice

作　　者：郭俊珍[1] 王泽南[1] 张书光[1] 李洪波[1] 范建凤[1] 余顺火[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230009

出　　处：《食品科学》2009年第24期148-151,共4页Food Science

摘　　要：对碎米原料酶法制备高麦芽糖浆的液化及糖化工艺进行研究。通过单因素和正交试验,得到液化工艺最佳条件为:液料比4:1(ml/g),耐高温α-淀粉酶用量12U/g,液化时间10min,液化温度90℃,pH6.5。在此条件下,测得液化液DE值为9.83%。通过正交试验得到糖化工艺最佳条件为:糖化温度55℃,β-淀粉酶加酶量100U/g、普鲁兰酶30U/g,pH5.5,糖化时间44h。在此条件下,测得糖化液DE值为96.85%,麦芽糖含量为76.8%。Liquefaction and saccharification technology for maltose syrup preparation using broken rice as the material through enzymatic hydrolysis was investigated. Through single factor experiments, the optimal liquefaction conditions were 4：1 of liquidmaterial ratio, 12 U/g of thermostable α-amylase, 90 ℃ of liquefaction temperature, 10 min of liquefaction, and pH 6.5. DE value of liquefaction was 9.83% under this optimal condition. Similarly, the saccharification parameters were optimized to be 55 ℃ for saccharification, 100 U/g of glucoamylase, 30 U/g of pullulanase, pH 5.5 and 44 h of saccharification time through orthogonal experiments. The final DE value of saccharification reached up to 96.85% under this optimal condition. The maltose content in syrup was 76.8% through enzymatic hydrolysis.

关 键 词：碎米 高麦芽糖浆 液化 糖化 工艺 

分 类 号：TS245.5[轻工技术与工程—制糖工程]