膨化米粉制备高麦芽糖和高蛋白米粉实验研究  

Study of the production of high maltose and high-protein rise flour made from puffing rice flour

作　　者：徐正康 王立亚[1,2] 简淑贞 黄立新[2] 

机构地区：[1]广州双桥股份有限公司,广东广州510280 [2]华南理工大学轻工与食品学院,广东广州510640

出　　处：《粮食与油脂》2014年第6期23-26,共4页Cereals & Oils

基　　金：2012年度国家自然科学基金重点项目(31130042);广州市科技计划项目(2012J430058);"国家级大学生创新创业训练计划"资助项目(201310561044)

摘　　要：该文以膨化米粉为原料,试验酶法水解其中的淀粉物质,进行制备超高麦芽糖液和高蛋白米粉的工艺研究,经单因素实验考察了酶用量、酶比例、酶解温度和pH的影响,再通过正交实验优化酶解的工艺参数,确定酶解温度55℃、pH 5.5、普鲁兰酶用量0.36 ASPU/g、β–淀粉酶用量3.63DP°/g,两酶质量比1∶4、酶解时间23 h,在此条件下获得的糖液的DE值为56.93,麦芽糖含量78.69%,酶解余下产物的蛋白含量为39.53%。The production technology of ultra high maltose and high–protein rise flour by degradingthe starch of the puffing rice flour was studied. And the experiment condition including temperature,pH value,dosage of enzyme and enzyme ratio was investigated by single factor experiment and orthogonal design.The optimum conditions as following,enzymolysis temperature was 55 ℃,pH was 5.5,β–amylase was 3.63 DP°/g,pullulanase was 0.36 ASPU/g,rato was 1∶ 4 and time was 23 h,In this condition,we get the high maltose which DE value is 56.93 and the protein content of the rice flour reached 39.53%.

关 键 词：膨化米粉 超高麦芽糖 高蛋白米粉 酶解 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]