响应面法优化橘汁糯米粉糖化醪液制备工艺  

Process Optimization for Preparation of Saccharified Mash of Orange Juice and Glutinous Rice Using Response Surface Methodology

作　　者：刘新[1] 李新生[1,2] 吴三桥[1] 张志健[1] 江海[1] 韩豪[1] 高玥[1] 张天虎 

机构地区：[1]陕西理工学院生物科学与工程学院,陕西汉中723000 [2]陕西省资源生物重点实验室,陕西汉中723000 [3]陕西城固酒业有限公司,陕西汉中723200

出　　处：《食品科学》2012年第2期84-88,共5页Food Science

基　　金：陕西省教育厅产业化培育项目(2011JG21);陕西省教育厅重点实验室项目(2011JS033)

摘　　要：以汉中柑橘和糯米为原料,采用响应面法对橘汁糯米粉糖化醪液制备中的糖化工艺进行优化。结果表明:糖化的最佳工艺参数为温度62℃、pH4.55、糖化酶量1.00mg/g、作用时间3.0h。经验证实验得出:糖化后醪液总糖含量实验值为192.37g/L,与理论值190.09g/L的相对误差仅为0.6%。说明采用响应面法优化得到的糖化回归方程和工艺参数可靠,具有参考价值。Gongchuan mandarin orange and glutinous rice were used to prepare saccharified mash of orange juice and glutinous rice.The response surface methodology was employed to optimize the preparation process.The optimal saccharification process conditions were determined as follows： temperature 62 ℃,pH 4.55,α-amylase dosage 1.00 mg/g,and saccharification time 3.0 h.Under these conditions,the experimental total sugar content in saccharificated mash was 192.37 g/L with a relative error of 0.6% in comparison with the theoretical value of 190.09 g/L.Thus,the established model and the optimized process conditions were reliable and could offer reference value.

关 键 词：响应面法 橘汁 糯米粉 糖化醪液 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]