两级酶解工艺制备超高麦芽糖浆的研究  

Production of Ultra-high Maltose Syrup by a Two-stage Saccharifying Method

作　　者：夏永军[1] 沈哲胜 艾连中[1] 王光强[1] 

机构地区：[1]上海理工大学医疗器械与食品学院,上海200093 [2]上海好成食品发展有限公司,上海200240

出　　处：《食品与发酵科技》2015年第2期70-73,共4页Food and Fermentation Science & Technology

基　　金：2013年上海市闵行区产学研合作项目(2013MH090)

摘　　要：本实验利用两级糖化法制备超高麦芽糖浆,并对其工业参数对麦芽糖含量的影响进行了初步研究。大麦β-淀粉酶与普鲁兰酶协同糖化作为一级糖化工序,其用量分别为0.8、1.2kg/t干物质,酶解糖化44h,酶解液中麦芽糖含量高达79.62%。利用中温淀粉酶对酶解液进行二级糖化,糖化结束后麦芽糖含量稍有提高,达到81.75%,且残余淀粉含量显著降低,碘试颜色由一级糖化的红棕色变为黄色。本工艺在提高产品中麦芽糖含量的同时,有效低降低了麦芽糖浆中残余淀粉含量,各项检测指标都符合超高麦芽糖浆标准。The use of a two-stage saccharifying method for the conversion of starch into ultra-high maltose syrup was studied.The factors that affect the yield of maltose syrup were investigated.In the first saccharifying stage（FS）,barley-derived β-amylase（0.8kg/t dry mass） and pullulanase（1.2kg/t dry mass） were used to collaborative saccharification and the saccharification time was 44 h.When the saccharification finished,the yield of maltose syrup was up to 79.62%.In the second saccharifying stage（SS）,midrange thermal stable amylase was used to reduce residual starch.Compare to the FS stage,the result shows that color reaction of iodine of SS was changed from reddish brown to yellow and the yield of maltose syrup was up to 81.75%.

关 键 词：两级糖化 大麦β-淀粉酶 普鲁兰酶 超高麦芽糖浆 

分 类 号：TS201.25[轻工技术与工程—食品科学]