山药发酵醋液化、糖化工艺研究  

Study on of Liquefaction and Saccharification of Chinese yam Vinegar

作　　者：陈田甜[1] 都凤华[1] 

机构地区：[1]吉林农业大学品科食学与工程学院,长春130118

出　　处：《农产食品科技》2011年第3期16-19,23,共5页

摘　　要：为提高山药原料利用率及山药糖化液糖度，对山药发酵醋中的液化、糖化工艺进行探讨。以新鲜山药为原材料，先经α-淀粉酶液化处理，所得液化液再由糖化酶糖化处理得糖化液。通过单因素和正交试验优化，得出最佳液化条件：液化温度为65℃，pH值为5．5，α-淀粉酶添加量为0．15％，液化时间为60min；最佳糖化条件：糖化温度为60℃，pH值为4．0，糖化酶添加量为0．2％，糖化时间为36h。结果表明，该工艺的还原糖含量较高，为山药发酵醋的酿造打好基础。To improve material utilization rate and sugar content in the production of Chinese yam, the liquefaction and saccharification process of Chinese yam vinegar was optimized in this paper. Fresh Chinese yam was liquefied by α-amylase, and then saccharified by glucoamylase. Analyzed by the single factor and orthogonal experiments, the optimum condition was determined as follows： temperature was 65 ℃, pH was 5.5, α-amylase amount was 0.15%, the time was 60 min, the optimum saccharification condition was ascertained as follows：temperature was 60℃, pH was 4.0, glucoamylase amount was 0.2%, the time was 36 h. The result showed that high content of reducing sugar was obtained under above conditions. The results laid the foundation for Chinese yam vinegar.

关 键 词：山药发酵醋 液化 糖化 

分 类 号：TS264.22[轻工技术与工程—发酵工程]