摘要
本文对酶法水解甜玉米糖化液制备营养性饮料的工艺进行了研究,试验以水解度(DH%)为指标确定了最佳酶解工艺参数。实验结果表明,在pH6.7,酶解温度69℃,加酶量1.2%,底物浓度10%的条件下酶解1.5h,可使水解度达到25.97%。同时酶解液经分离、脱苦、调配、灌装和灭菌等工序,可制成颜色淡黄、无异味的甜玉米饮料,是很有前景的功能性食品。
This paper introduces the technology producing nutritive beverage in enzymatic hydrolyzing sweet corn saccharification liquid. In the experiment, the optimum technology parameters are defined with the indexes hydrolysis degree (DH%). The results indicate when pH is 6.7, hydrolysis temperature is 69℃, the amount of papain is 1.2% and the density of substratum is10%, DH% can be reached 25.97% by 1.5 hours hydrolysis. Then through such processes as seperation, debitterness, blending, packaging and sterilizing and so on, the hydrolysis liquid can be made into the end product-nutritive beverage with light yellow and without peculiar smell. So it will be a prospective functional food.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第5期175-178,共4页
Food Science
基金
黑龙江省教育厅科学技术研究项目(10511083)
关键词
甜玉米
糖化液
酶解
发酵脱苦
营养
sweet corn
saccharification liquid
enzymolysis
ferment debitterness
nutrition
