加酶挤压碎米生产淀粉糖浆工艺优化  

Optimization of starch syrup production process by enzymatic extrusion broken rice

作　　者：母应春[1,2] 解春芝[1] 杨夫光[1] 李泽秀[1] 苏伟[1,2,3] 

机构地区：[1]贵州大学酿酒与食品工程学院,贵阳550025 [2]贵州省农畜产品贮藏与加工重点实验室,贵阳550025 [3]贵州大学南区分析测试中心,贵阳550025

出　　处：《食品科技》2014年第4期163-168,共6页Food Science and Technology

基　　金：贵阳市科技局应用研究项目([2010]筑科农合同字第8-1号)

摘　　要：以碎米为原料，DE值为考察指标，以挤压加酶量、螺杆转速、液化加酶量、糖化加酶量、糖化时间为变量，优化加酶挤压碎米生产淀粉糖浆工艺。结果表明，加酶挤压碎米生产淀粉糖浆最佳工艺为：挤压加酶量0．5616-0．5736L／t，螺杆转速197．44-202．56r／rain，液化加酶量0．9207～0．9334L／t，糖化加酶量0．3365～0．3500L／t，糖化时间14．414-14．668h；各因素对糖化液DE值影响大小顺序为：挤压加酶量〉糖化时间〉糖化加酶量〉螺杆转速〉液化加酶量，且挤压加酶量为极显著影响因子（P〈0．01）。3次验证试验DE平均值为59．06％，与理论值57．06％基本吻合。Using broken rice as raw material, and DE value as index, select extrusion enzyme dosage, screw speed, liquefaction enzyme dosage and saccharification enzyme dosage and saccharification time as variables, to optimize starch syrup production process by enzymatic extrusion broken rice. The results showed that, the optimal process of starch syrup production by enzymatic extrusion broken rice： extrusion enzyme dosage was 0.5616-0.5736 L/t, screw speed was 197.44-202.56 r/min, liquefaction enzyme dosage was 0.9207-0.9334 L/t, saccharification enzyme dosage was 0.3365-0.3500 L/ t, and saccharification time was 14.414-14.668 h; The order of factors affecting on saccharification DE： extrusion enzyme dosage〉saccharification time〉saccharification enzyme dosage〉screw speed〉liquefaction enzyme dosage, and extrusion enzyme dosage was highly significant impact factor （P〈0.01）. In three verification experiment, the average value of DE was 59.06%, which was consistent with the theoretical value 57.06%.

关 键 词：挤压 淀粉酶 碎米 制糖 

分 类 号：TS236.2[轻工技术与工程—粮食、油脂及植物蛋白工程]