摘要
通过设计单因素试验和响应面分析试验,根据酶添加量、酶解时间、水解温度3个因素对黑豆粉糊液黏度的影响,优化了黑豆速食粉的制备工艺。通过响应面设计优化最佳工艺条件:酶添加量为4.85 U/g,酶解时间为21.32 min,水解温度为69.77℃,黑豆粉糊液黏度为48.92 mPa.s,比未处理的黑豆粉糊液下降了43.05 mPa.s,影响黑豆粉糊液黏度主要因素依次是温度、添加量、时间。
Technology for black bean instant powder by umylase appropriately hydrolyzing the starch in black bean powder to reduce its viscosity and improve the palate were studied.The effect of three factors that were enzyme amount, hydrolysis time and hydrolysis temperature on the viscosity of black bean powder paste through single factor experiment and the method of response surface methodology ,and the process of black bean instant power were optimized.The optimal enzymatic hydrolysis conditions were achieved by response surface approach to be enzyme amount of 4.85 U/g, hydrolysis time of 21,32 min and hydrolysis temperature of 69.77~C.The viscosity of black bean powder paste was 48.92 mPa. s, and it decreased 43.05 mPa· s compared to native powder.The result of response surface experiment showed that the main factors of affecting the viscosity of black been powder paste were： hydrolysis temperature, enzyme amount and hydrolysis time.
出处
《粮食科技与经济》
2013年第2期55-57,共3页
Food Science And Technology And Economy
基金
青岛农业大学高层次人才启动基金(630511)
关键词
黑豆
速食粉
Α-淀粉酶
响应面设计
black bean, instant power, a -amylase, response surface methodology
