碎米淀粉糖化工艺研究  

Research on Saccharification Process of Broken Rice Starch

作　　者：赵松[1] 王颉[1] 刘亚琼[1] 

机构地区：[1]河北农业大学食品科技学院,保定071000

出　　处：《食品工业》2013年第3期49-52,共4页The Food Industry

基　　金：河北省科技计划项目"果品贮藏加工共性关键技术研究与示范";项目编号11221004D

摘　　要：本研究为提高碎米淀粉原料利用率及淀粉糖化液糖度,对食醋酿造中碎米的糖化工艺进行探讨。以碎大米为原料,经耐高温α-淀粉酶液化处理后,再经糖化酶糖化得到淀粉糖化液。通过单因素和正交试验对液化和糖化工艺进行优化,得到最优液化工艺参数为:耐高温α-淀粉酶添加量为12 U/g,pH为6.0,液化温度90℃,液化时间为60 min;最优糖化条件为:糖化酶添加量为160 U/g,pH为5.0,糖化温度55℃,糖化时间为30 min。经该工艺得到的淀粉糖化液还原糖含量较高,为食醋酿造中的酒精发酵提供了良好的基础。The broken rice starch utilization ratio of raw material and the content saccharifying of liquid starch sugar was improved. The broken rice saccharification process of the vinegar brewing was discussed.The broken rice were liquefied by heat-resistant a-amylase, and then saccharified by glucoamylase to get starch saccharification liquid. By single factor and orthogonal experiment, the liquefaction and saccharification process optimization, got the best optimum conditions was as follows; the heat-resistant a-amylase adding amount of 12 U/g, the pH of 6.0, the liquefied temperature of 90℃, the liquefied time for 60 min. And the optimal saccharification conditions was as follows; the saccharifying enzyme adding amount of 160 U/g, the pH of 5.0, saccharified temperature 55℃, the glycosylated time for 30 min. With this process the saccharifying reducing sugar content was higher, and provided a good foundation for the alcohol fermentation of vinegar brewing.

关 键 词：碎米淀粉 液化 糖化 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]