适于益生菌发酵的青稞酶解液制备工艺优化  

Optimizationon preparation technology of highland barley enzymolysis liquid suitble for probiotic fermentation

作　　者：万萍[1] 易晓成[2] 邓娟[1] 黄丽华[1] 

机构地区：[1]成都大学药学与生物工程学院,四川成都610106 [2]四川工商职业技术学院酒类与食品工程系,四川都江堰611830

出　　处：《食品与机械》2017年第3期174-178,215,共6页Food and Machinery

基　　金：四川省教育厅科研项目(编号:12ZA205)

摘　　要：采用程序升温法对青稞进行酶解,以还原糖含量为响应值,采用响应面法对青稞酶解液制备工艺进行了优化。结果表明:按料水比1:15(g/mL)溶解青稞粉,经糊化后冷却至45℃,加入8.9U/g·青稞的α-淀粉酶和原料质量2.0%,3.5%的糖化酶、菠萝蛋白酶,保温20 min后升温到60℃酶解,直至碘试液体呈无色,过滤得到青稞酶解液,其还原糖、氨基酸态氮含量分别为5.68%、0.47g/L,可作为制备益生菌发酵青稞饮料的良好基质。The program warming method was applied to carry out the enzymatic hydrolysis of highland barley. The response surface methodology was used to optimize the enzymatic hydrolysis process of probiotic fermented barley with the reducing sugar content as the response value. The result indicated that the optimal conditions could be gotten： with the ratio of solid to liquid 1.15（g/mL） to dissolve highland barley powder, pasting and cooling to 45℃, addition of 8.9 U/g a-amylase, 2. 0% glueoamylase, 3. 5% bromelain, incubating for 20 min and then heating to 60℃, incubating for saccharifieation to the iodine test showing colorless, getting highland harley enzyme saccharification liquid by filtration. Under the condtion, the content of reducing sugar was up to 5.68% and the content of amino acid nitrogen was 0.47 g/L, which could be used to produce probiotic fermented highland barley beverage.

关 键 词：青稞 酶解液 还原糖 程序升温法 益生菌发酵液 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]