莲藕醋发酵的液化及糖化工艺研究  

Liquefaction and Saccharification of Lotus Root Vinegar

作　　者：徐志利[1] 孙剑锋[1] 代鑫鹏 孙兆平[1] 于倩楠[1] XU Zhili SUN Jianfeng DAI Xinpeng SUN Zhaoping YU Qiannan(College of Food Science and Technology, Hebei Agricultural University, Baoding, Heibei 071000, China)

机构地区：[1]河北农业大学食品科技学院,河北保定071000

出　　处：《酿酒科技》2017年第8期27-31,37,共6页Liquor-Making Science & Technology

基　　金：河北省科技计划项目(14273205D);河北省高等学校科技技术研究项目(YQ2014037);河北省青年拔尖人才支持计划;河北省食品科学与工程学科"双一流"建设资金项目(项目编号2016SPGCA18)

摘　　要：以优质莲藕为主要原料酿造食醋。为保证莲藕醋的顺利发酵,对其液化和糖化工艺进行研究。通过单因素实验和正交实验来确定液化和糖化过程中的适宜条件。实验结果表明,液化的适宜条件是:温度78℃,时间30 min,加酶量25 U/g,在此条件下,液化值(DE)可以达到20.21%。糖化的适宜条件是:温度60℃,时间2 h,加酶量150 U/g,在此条件下,还原糖的含量可以达到14.26%。High quality lotus root was used as raw materials to produce vinegar. The corresponding liquefaction and saccharification techniques were studied and their optimum conditions were summed up by using single factor test and orthogonal test as follows： the best liquefaction conditions included temperature at 78 ℃, 30 rain liquefaction time, and 25 U/g enzyme adding level, and the liquefied value （DE） reached up to 20.21% under the above conditions; the best saccharifying conditions included temperature at 60 ℃, 2 h saccharifying time, and 150 U/g enzyme adding level, and the content of reducing sugar reached up to 14.26 % under the above conditions.

关 键 词：莲藕醋 液化 糖化 工艺 

分 类 号：TS264.22[轻工技术与工程—发酵工程]