混合酶法降解玉米芯生产低醇保健饮料的研究  

Research on Mixed Enzymatic Degradation of Corncob to Produce Low Alcohol Drink

作　　者：陆步诗 李新社 肖文卓 殷海艳 谢洪 LU Bushi;LI Xinshe;XIAO Wenzhuo;YIN Haiyan;XIE Hong(School of Food and Chemical Engineering,Shaoyang University,Shaoyang 422000,Hunan,China)

机构地区：[1]邵阳学院食品与化学工程学院,湖南邵阳422000

出　　处：《酿酒》2020年第2期74-78,共5页Liquor Making

基　　金：湖南省教育厅资助科研项目(编号:17A192)。

摘　　要：以玉米芯为原料,通过纤维素酶、纤维二糖酶降解获得酶解液,酵母菌发酵酶解液生产低醇保健饮料。采用正交试验,通过测定酶解时还原糖转化率和感官评价低醇保健饮料确定最佳条件。研究结果表明:纤维素酶与纤维二糖酶混合降解玉米芯的最佳条件:纤维素酶与纤维二糖酶比例为2∶1,混合酶添加量为0.4%,酶解时间为5h,酶解温度为45℃,在此条件下玉米芯的还原糖转化率为67.78%。发酵玉米芯酶解液生产低醇保健饮料的最佳条件为:酵母菌接种量为5%,发酵时间为36h,发酵温度为32℃。在最佳条件下,发酵产品均匀一致,呈淡黄色,有浓郁的玉米香,滋味柔和,感官评价得分为94分。Corncobs were degraded by cellulose and cellobiase to produce Enzymatic solution,and then the production was fermented by yeast to produce low alcohol health drinks.The best process conditions were obtained by orthogonal test through measuring the conversion of reducing sugar and sensory evaluation with the product.The results show that the conversion of reducing sugar of the corncobs degraded with cellulose and cellobiase is 67.78%under the conditions that the ratio of cellulose and cellobiase is 2∶1;the additive of enzyme is 0.4%at 45℃for 5h.The score of sensory evaluation can reach 94 of the low alcohol health drinks fermented by yeast under the conditions that the additive of yeast is 5%at 32℃for 36h,it is also shows as uniform,pale yellow,a strong corn flavor and soft taste.

关 键 词：玉米芯 纤维素酶 纤维二糖酶 酶解 酵母菌 发酵 低醇保健饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程] TS272.4[轻工技术与工程—食品科学与工程]