摘要
以高粱为原料,淀粉老化特性为考察指标,探讨不同发酵时间、发酵温度、葡萄糖添加量对高粱自然发酵高粱淀粉老化性质的影响。利用单因素及正交试验对其发酵条件进行优化,结果显示:高粱自然发酵最优工艺条件为:发酵时间5天,发酵温度30℃,加糖量为3%,在此条件下所得淀粉的回生值最低,抗老化性能提高,适宜生产抗老化高粱产品。此研究为生产抗老化高粱预混粉产品的开发提供了依据。
The aging characteristics of sorghum starch were studied at different fermentation time, fermentation temperature and glucose amount on sorghum fermentation were studied. The fermentation conditions were optimized by single factor and orthogonal experiments. The result shows that the optimum fermentation conditions of sorghum fermentation were ： fermentation time 5 days, fermentation temperature 30~C, the addition of glucose 3%. The retrogradation value of starch was the lowest, and anti-aging property was improved. It was suitable for anti-aging products. This study provides a basis for the development of anti aging sorghum premix powder.
出处
《中国食品添加剂》
北大核心
2017年第10期54-60,共7页
China Food Additives
基金
"大豆
杂粮等品种推广及加工技术落地转化"
中央引导地方科技发展专项资金项目(编号:ZY16C07)
关键词
高粱
自然发酵
回生值
sorghum
natural fermentation
retrogradation value
