摘要
采用α—葡萄糖苷酶生产低聚异麦芽糖浆 ,经酵母发酵 ,降低了发酵糖的比例 ,提高了低聚糖的比例。在这一过程中 ,酵母接种量的作用最大 ,其次是酵母种类和发酵时间。感官评价和理化分析结果表明 。
The isomaltooligosaccharide syrup was produced in the process of enzymatic hydrolysis with α-glucosidase. The fermentation of the syrup decreased the content of fermentable sugar and increased that of oligocacharides. In this fermentation, the inoculation amount had greatest effect on the fermentation. The results of sense evaluation and physical and chemical analysis showed that the oligosaccharide syrup could produce beverage as mother solution.
出处
《武汉工业学院学报》
CAS
2002年第2期1-3,共3页
Journal of Wuhan Polytechnic University
基金
国家科技部农业产业化工程项目 (99-0 2 2 -0 2 -0 3 )
