高蛋白米粉的工艺研究  

The technology study of high-protein rice flour

作　　者：沈忱[1] 程云辉 

机构地区：[1]杭州商学院食品生物与环境工程学院,杭州310035

出　　处：《食品与机械》2002年第6期12-13,共2页Food and Machinery

摘　　要：采用响应曲面分析法研究了α 淀粉酶处理米粉糊制取高蛋白米粉的生产工艺 ,试验结果表明 :α 淀粉酶水解米粉糊制取高蛋白米粉的优化工艺参数为 :反应温度为 91.6℃ ,酶浓度为 0 .46mg/ml,酶解时间为 1.44h。其对应的还原糖浓度为MC =5 .64 7mg/ml。淀粉经水解后 ,由离心除去 ,剩下的沉淀糊经冷冻干燥 ,可得到蛋白质含量为 3 8 75Response surface analysis(RSA) was used to the study on the technology for manufacturing high-protein rice flour from rice flour slurry with α -amylase hydrolysis.The results revealed the following optimal processing conditions:0.46 mg α-amylase per milliliter of slurry at 91.6 ℃ for 1.44 h.The concentration of the reducing sugar under these conditions was 5.647 mg/ml.The hydrolyzed starch was removed by centrifugation.The precipitated paste was then freeze-dried to yield high-protein rice flour which had 38.75% protein.

关 键 词：米粉 高蛋白米粉 响应曲面分析 生产工艺 优化 Α-淀粉酶 

分 类 号：TS211[轻工技术与工程—粮食、油脂及植物蛋白工程]