复合酶水解杂粮小米粉加工的工艺  

The Process Recipes of Compound Enzymatic Hydrolysis Multigrain Millet Flour

作　　者：马丽媛[1] 李杨[1] 张雅娜 张晟 郭丽[1] MA Liyuan;LI Yang;ZHANG Yana;ZHANG Sheng;GUO Li(College of Food and Pharmaceutical Engineering,Suihua University,Suihua 152061)

机构地区：[1]绥化学院食品与制药工程学院,绥化152061

出　　处：《食品工业》2020年第5期77-81,共5页The Food Industry

基　　金：黑龙江省属高校基本科研业务费科研项目青年项目(KYYWF10236190112);黑龙江教育厅基本科研业务费多学科交叉科研项目(KYYWF10236180208)。

摘　　要：以小米为主要原料,添加红豆、绿豆、黑豆、燕麦等杂粮粉,利用多种酶对杂粮米粉进行酶法水解,以还原糖含量(DE值)和感官品质为指标,以复配酶比例、酶解温度、酶解时间、小米与杂粮配比为单因素变量,分别进行单因素试验和正交试验,确定最佳酶解工艺为:复配酶比例1︰5,酶解温度55℃,酶解时间105 min,小米与杂粮配比3︰1。试验得到杂粮米粉DE值为61.78%,此时制得的杂粮米粉口感佳、营养价值高。The millet as the main raw material, adding red beans, mung beans, black beans, oats and other miscellaneous grains, and multiple enzymes were used to hydrolyze multigrain millet flour. The reducing sugar content(DE value) and sensory quality used as indicators, single factor experiment and orthogonal experiment were carried out with compound enzyme ratio, hydrolysis temperature, hydrolysis time and the ratio of millet to miscellaneous grains as the single factors. The results showed that when compound enzyme ratio 1︰5, hydrolysis temperature 55 ℃, hydrolysis time 105 min, the ratio of millet to miscellaneous grains 3︰1, the DE value of multigrain millet flour was 61.78%, with a good taste and high nutritional value.

关 键 词：小米 杂粮粉 复合酶水解 加工工艺 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]