红小米酵素的制备及其工艺条件优化研究  

Study on the Preparation and Optimization of Technological Conditions of Red Millet Enzyme

作　　者：张一凡 王琳琳 高育哲 徐杰 宋威 李伟娜 姚金豆 汤震宇 ZHANG Yifan;WANG Linlin;GAO Yuzhe;XU Jie;SONG Wei;LI Weina;YAO Jindou;TANG Zhenyu(College of Grain Science and Technology,Shenyang Normal University,Shenyang 110034,China)

机构地区：[1]沈阳师范大学粮食学院,沈阳110034

出　　处：《农业科技与装备》2018年第2期33-35,共3页Agricultural Science & Technology and Equipment

基　　金：国家级大学生创新创业训练项目(201610166052)

摘　　要：以辽宁省朝阳市北票地区特有的红谷子为主要原料,利用酵母菌发酵制备小米酵素。以α-淀粉酶活力为测定指标,通过正交试验确定制备小米酵素的最优发酵条件为:发酵时间3.5 h、发酵温度32℃、干酵母接种量3.5%,此条件下制得的小米酵素α-淀粉酶活力最大。With the unique red millet in Liaoning Chaoyang Beipiao area as main raw materials, millet enzyme was prepared by yeast fermentation. Taking a-amylase activity as the measurement index, the optimal fermentation conditions for the preparation of millet enzyme were determined by orthogonal test as follows： fermentation time was 3.5 h, fermentation temperature was 32 ℃, the inoculum size of saccharomycetes was 3.5%. Millet enzyme a-amylase produced under these conditions had the greatest activity.

关 键 词：红谷子小米 小米酵素 Α-淀粉酶活力 工艺条件 正交试验 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]