双酶法优化禄丰香醋糖化工艺  

Optimization of Saccharification Process of Lufeng Aromatic Vinegar by Double-Enzymatic Method

作　　者：陈乾睿 赵锐环 徐志强[1,2] 谷大海[1,2] CHEN Qian-rui;ZHAO Rui-huan;XU Zhi-qiang;GU Da-hai(College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China;Engineering Technology Research Center for Processing of Livestock Products in Yunnan Province,Yunnan Agricultural University,Kunming 650201,China)

机构地区：[1]云南农业大学食品科学技术学院,昆明650201 [2]云南农业大学云南省畜产品加工工程技术研究中心,昆明650201

出　　处：《中国调味品》2024年第5期80-88,共9页China Condiment

基　　金：云南省许正宏专家工作站,云南省重大专项及重点研发计划(202105AF150062);科技入滇专项资金(202105AF150062)。

摘　　要：为提高禄丰香醋的生产效率,通过添加α-淀粉酶与糖化酶,对禄丰香醋生产过程中糖化工艺进行优化。糖化工艺包括液化工艺与糖化工艺两部分:液化实验以还原糖为指标;糖化实验以还原糖为主要指标,黄酮类物质、氨基酸态氮为次要指标。在单因素实验的基础上,采用响应面分析法对禄丰香醋糖化过程中的参数进行优化。研究结果表明,禄丰香醋的最佳糖化工艺参数为α-淀粉酶添加量2.272%、液化pH 4.9、液化温度50℃、液化时间43 min,此条件下还原糖含量为5.372 g/100 g。结合实际生产情况,当糖化酶添加量为2.336%、糖化pH为4、糖化温度为55℃、糖化时间为60 min、蒸煮时间为1 h、料液比为1∶3时得到还原糖含量为13.614 g/100 g,黄酮含量为6.867 mg/L,氨基酸态氮含量为0.101724 g/dL。To improve the production efficiency of Lufeng aromatic vinegar,α-amylase and glucoamylase are added to optimize the saccharification process during the production of Lufeng aromatic vinegar.The saccharification process includes two parts:liquefaction process and saccharification process.In the liquefaction experiment,reducing sugar is used as the index.In the saccharification experiment,reducing sugar is used as the main index,and flavonoids and amino acid nitrogen are used as the secondary indexes.On the basis of single factor experiment,response surface analysis method is used to optimize the parameters in the saccharification process of Lufeng aromatic vinegar.The results show that the optimal process parameters for saccharification of Lufeng aromatic vinegar are as follows:the addition amount ofα-amylase is 2.272%,the liquefaction pH is 4.9,the liquefaction temperature is 50℃and the liquefaction time is 43 min.Under these conditions,the content of reducing sugar is 5.372 g/100 g.According to practical production conditions,when the addition amount of glucoamylase is 2.336%,the saccharification pH is 4,the saccharification temperature is 55℃,the saccharification time is 60 min,the cooking time is 1 h and the solid-liquid ratio is 1∶3.the content of reducing sugar is 13.614 g/100 g,the flavonoid content is 6.867 mg/L,and the amino acid nitrogen content is 0.101724 g/dL.

关 键 词：禄丰香醋 糖化 工艺优化 双酶法 响应面法 

分 类 号：TS264.22[轻工技术与工程—发酵工程]