不同前处理对发酵液中还原糖含量影响的研究  

Study on the Reducing Sugar Content of Fermentation by Different Pretreatment

作　　者：唐霞[1] 李曼 马俊莲[1] 张子德[1] 

机构地区：[1]河北农业大学食品科技学院,保定071001 [2]秦皇岛市农产品质量安全监督检验中心,秦皇岛066001

出　　处：《食品工业》2015年第5期152-155,共4页The Food Industry

基　　金：保定市科技攻关项目(13ZN004)

摘　　要：以无核黑枣为原料,研究了不同前处理对发酵液中还原糖含量的影响。探讨了水浸提、果胶酶酶解、水浸提和果胶酶酶解结合三种方法对发酵液中还原糖提取量的影响。通过单因素和正交试验确定了发酵液的浸提工艺条件为料水质量比1∶8,在80℃浸提120 min,冷却后加入0.10%的果胶酶,在p H 3.5,45℃酶解2 h。Different pretreatment was studied on the influence of reducing sugar content in the fermented liquid. The influence of three methods combined with the water extraction, pectinase enzyme, and water leaching and pectinase enzyme, on the amount of reducing sugar in the fermented liquid extraction was discussed. The optimum parameters within the experimental ranges were determined and the best process parameters was obtained as followings： Dateplum persimmon was mixed with 8 times amount of water, and the mixture was incubated at 80 ℃ for 2 h, and 0.10% pectinase was added when the juice became cool, then the mixture was incubated at 45 ℃ and pH 3.5 for 2 h.

关 键 词：黑枣酒 发酵液 水浸提 酶解 还原糖 

分 类 号：TQ920.1[轻工技术与工程—发酵工程]