酶法制备挤压小米糖浆的工艺研究  

Studies on the Preparation Technology of Extruded Millet Syrup by Enzymatic Hydrolysis

作　　者：黄婉婷 戴宇辰 黄健东 王步江 Huang Wanting,Dai Yuchen,Huang Jiandong,Wang Bujiang(College of Food Science and Biological Engineering,Tianjin Agriculture University,Tianjin Engineering and Technology Research Center of Agricultural Products Processing,Tianjin 300384,Chin)

机构地区：[1]天津农学院食品科学与生物工程学院,天津市农副产品深加工技术工程中心,天津300384

出　　处：《山东化工》2018年第14期16-17,19,共3页Shandong Chemical Industry

基　　金：天津市大学生创新创业训练计划项目(201710061108)

摘　　要：小米富含淀粉、蛋白质、维生素和微量元素是一种优质食品原料。以挤压膨化小米为原料,利用糖化酶对其进行酶解制备糖浆,研究底物浓度、酶添加量、酶解时间、温度、p H值、对小米糖化率的影响,确定酶解条件。结果表明:当料液比为1∶5(g∶m L)、酶添加量0.6‰、酶解时间2.2h、p H值5、温度55℃时,小米的糖化率为0.488,酶解液中还原糖的浓度达到9.8%,得到较好的小米糖浆。Millet is rich in carbohydrates and proteins,vitamins and trace elements,is a highest-quality food source. Extruded millet was enzymatic hydrolysed by glucoamylase. The influences of substrate concentratio,enzyme dosage,time,temperature,p H value were studied with the index of saccharification yield to etermine the optimal conditions for hydrolysis. The results showed that the proper liquidation conditions were as follows： ratio of solid to liquid was 1 ∶ 5,the enzyme dosage 0. 6‰,time 2. 2 h,temperature 55℃,p H value 5,the saccharification yield could reach to 0. 488,the final reducing sugar concentration in the enzyme hydrolysis solution was 9. 8%,and get high quality millet syrup.

关 键 词：小米 酶解 糖浆 挤压膨化 

分 类 号：TS236.2[轻工技术与工程—粮食、油脂及植物蛋白工程]