高州曹江山薯低DE值果葡糖浆的研制  

Research for Low DE of Fructose Syrup of Gaozhou CaoJiang Yam

作　　者：张钟[1] 欧梁倩 

机构地区：[1]广东石油化工学院化学与生命科学学院,广东茂名525000

出　　处：《饮料工业》2015年第6期6-10,共5页Beverage Industry

基　　金：茂名市科技计划项目(2011B01019)

摘　　要：运用双酶法,以高州曹江的鲜山薯为原料研制了山薯低DE值（30%-35%）果葡糖浆。在研究山薯质量分数、真菌α-淀粉酶添加量、糖化时间和糖化温度等因素对糖浆DE值影响的基础上,采用正交试验对糖浆最佳值水平进行优化。结果表明：当山薯浆中山薯的质量分数为35%,中温α-淀粉酶的添加量为8U/g淀粉,液化时间为30min,液化温度为80℃,真菌α-粉酶的添加量0.11g/kg淀粉、糖化温度55℃及糖化时间为10h时对糖浆的DE值的影响最大,使得研制得到的糖浆DE值在30%-35%。Fresh Cao Jiang yam is used as the raw materials to develop a low DE value fructose syrup by two enzymes.After researching various kinds of factors such as the mass fraction of Caojiang yam,the addition of fungi alpha amylase,saccharification time and saccharifying temperature and etc.,a orthogonal experiment of 4 factors 3 levels is conducted to get the optimize level of syrup. The result shows that the optimal conditions of starch hydrolyzing are as follow： yam mass fraction getting 35% of the yam pulp,adding of α-amylase 8U for every gram starch,liquefied time for 30 min,liquid temperature for 80℃,fungi alpha amylase adding 0.11 gram for every kilogram starch,saccharification temperature 55℃,and saccharification time of 10 h. These conditions will get the biggest influence to DE value,and get the DE value from the syrup produced by 30% ~ 35%.

关 键 词：曹江山薯 低DE值 果葡糖浆 

分 类 号：TS236.2[轻工技术与工程—粮食、油脂及植物蛋白工程]