摘要
以玉米、糯米、大豆、小米为原料制作满族酸茶,应用响应面法优化液化及糖化工艺。以葡萄糖当量(即DE值)为评价指标以酶添加量、反应时间、反应温度、反应pH为影响因素,采用响应面试验分别对液化及糖化工艺进行优化。结果表明:液化最佳工艺为加酶量6 U/g,液化时间33 min,液化温度72℃,初始pH6.5,在此条件下液化DE值为21.32%±0.09%;糖化最优工艺为加酶量140 U/g,糖化时间5 h,糖化温度56℃,初始pH4.6,在此条件下糖化DE值为51.92%±0.13%。在此工艺条件下还原糖含量较高为0.0997 g/mL,可以为满族酸茶的产业化生产提供技术参数。
In this study,corn,glutinous rice,soybeans and millet were used as raw materials to make Manchu sour tea,the liquefaction and saccharification technologies of Manchu sour tea were optimized.Taking the dextrose equivalent( DE value) as the evaluation index,the liquefaction and saccharification processes were optimized by the response surface experiment with the enzyme addition amount,reaction time,reaction temperature and reaction pH as the influencing factors. Results showed the optimized condition of liquefaction were 6 U/g amylase LT,33 min,72 ℃,pH6.5.Under these conditions,the DE value reached 21.32% ± 0.09%. The optimized conditions of saccharification were 140 U/g Diazyme P25,5 h,56 ℃,pH4.6. Under these conditions,the DE value reached 51.92% ± 0.13%. The high content of reducing sugar under this process condition was 0.0997 g/mL,and it could provide technical parameters for the industrial production of Manchu sour tea.
作者
蔡文心
韩建春
刘丹怡
刘容旭
CAI Wen-xin;HAN Jian-chun;LIU Dan-yi;LIU Rong-xu(College of Food Science,Northeast Agriculture University,Harbin 150030,China;Heilongjiang Green Food Research Institute,Harbin 150000,China)
出处
《食品工业科技》
CAS
北大核心
2019年第23期163-171,共9页
Science and Technology of Food Industry
基金
中央引导地方科技发展项目(YDZX20172300004490)
关键词
满族酸茶
液化
糖化
葡萄糖当量
工艺优化
Manchu sour tea
liquefaction
saccharification
dextrose equivalent
process optimization
