酶曲复合水解法生产小麦麸皮汁工艺研究  

The process research of enzymatic-Qu complex hydrolysis method to produce the wheat bran juice

作　　者：李冰[1] 张宝善[1] 邹伟[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710062

出　　处：《陕西师范大学学报（自然科学版）》2011年第2期94-98,共5页Journal of Shaanxi Normal University：Natural Science Edition

基　　金：陕西省自然科学基金资助项目(2006C128)

摘　　要：比较单纯酶法、霉菌曲法和酶曲复合法3种水解方法生产麸皮汁的水解效果,确定水解工艺参数.结果表明:酶曲复合法水解麸皮生产麸皮汁的效果最好.酶曲复合法水解麸皮汁的最佳工艺为先用0.4%糖化酶,在60℃糖化麸皮30 min,再用今野曲霉C479所制的曲进一步水解,曲加入量7%,在30℃下处理4 d,麸皮汁的还原糖含量达19.63 g/L,氨基酸态氮含量达1.32 g/L.Enzymatic,Qu,and enzymatic-Qu complex hydrolysis method were compared in producing bran juice,and hydrolyze process parameters were determined.The results show that enzymatic-Qu complex hydrolysis method can obtain the best effect and the optimal processes are as follows： 0.4% Glucoamylase is used to saccharify bran juice with the time of 30 min at 60℃.After that,7% Qu C479 is added to wheat bran juice to hydrolyzed 4 d at 30 ℃.Under the optimal conditions,the content of reducing sugar and amino acid nitrogen is 19.63 and 1.32g/L,respectively.

关 键 词：小麦麸皮汁 酶曲复合水解法 工艺 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]