菊芋块茎的低温糊化及酸解条件的优化  

Study on gelatinization at low temperature and optimization of acidolysis condition of Heliantus tuberosus

作　　者：李杰[1] 辛本荣[1] 隆小华[1] 冯迪[1] 刘兆普[1] 

机构地区：[1]南京农业大学,江苏省海洋生物学重点实验室,江苏南京210095

出　　处：《食品工业科技》2010年第3期239-242,共4页Science and Technology of Food Industry

基　　金：国家863计划海洋技术领域重点项目(2007AA091702);国家"十一五"支撑项目(2006BAD09A08-03-01;2006BAD09A04-05)

摘　　要：利用RVA快速粘度分析仪(Brookfield),在常压条件下研究了菊芋糊化及其酸性水解的最佳工艺条件,以便于下一步进行酒精发酵。结果表明,菊芋的糊化最适温度为55℃,时间为30min,糊化后加酸将其降解成还原糖;在55℃,菊芋的粉碎度为40目,料水比1∶8,浓硫酸(98%)加入量2.5%(v/v)时,60min内DE值达到66.66%,菊芋粉的转化率达到94.86%,基本糖化。由此说明,菊芋在低温条件下即可糊化,且利用酸解的方法裂解菊芋中的菊粉效果显著。Gelatinization and optimum acidolysis conditions of Heliantus tuberosus were studied for ethanol fermentation in use of RVA rapid visco analyzer（Brookfield） under the conditions of normal pression.Results were as follows：the most oppropriate time and temperature for gelatinization were 30min and 55℃, respectively.Once the gelatinization was completed, reducing sugar was produced in degradation carried out by the addition of acid. The crushing head for Heliantus tuberosus powder was 40 degrees, the temperature and time required were approximately at 55℃ and 60min, respectively,the ratio of Heliantus tuberosus powder and water was 1：8 ;and the concentrated sulfuric acid（98%） accounted for 2.5% of the mixture of Heliantus tuberosus powder and water.The DE value had reached 66.66% and the conversion of Heliantus tuberosus powder, which basically saccharified, had reached 94.86%.1t can be concluded that Heliantus tuberosus can be gelatinized at low temperature and there was a significant effect on cracking Hefiantus tuberosus powder by acidolysis.

关 键 词：RVA快速粘度分析仪 菊芋 糊化 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]