摘要
试验研究了优化燕麦醪糟发酵前的液化工艺。试验以燕麦-黍米复合粉为原料,以玉米芽粉代替α-淀粉酶,以葡萄糖当量值(DE值)为评价指标,对燕麦醪糟微生物发酵前淀粉液化进行研究,通过单因素试验和正交试验考察玉米芽粉添加量、温度、时间对燕麦-黍米复合粉液化液DE值的影响。结果表明:燕麦醪糟发酵前最优液化参数为玉米芽粉添加量10%、液化温度65℃、液化时间10 min,燕麦-黍米复合粉液化液DE值为20.41%。该研究能够满足燕麦醪糟下一步发酵要求。
An experiment was conducted to optimize the liquefaction process before oat Laozao fermentation.In the experiment,the starch liquefaction of oat mash before microbial fermentation was studied,using oat-millet fiour as the raw material,corn germ fiour,instead of α-Amylase and glucose equivalent value(DE value) as an evaluation index.The effects of corn germ powder addition,temperature,and time on the DE value of oat millet composite powder liquefaction liquid were investigated through single factor experiment and orthogonal experiment.The results showed that the DE value of oat-millet composite powder liquefied extrudate was 20.41%,when the corn bud powder content was 10%,the temperature was 65 ℃,and the liquefaction time was 10 min,which could meet the fermentation process requirements.
作者
刘红微
张美莉
池富荣
LIU Hongwei;ZHANG Meili;CHI Furong(Hetao College,Bayan Nur 015000;College of Food Science and Engineering,Inner Mongolia Agricultural University,Hohhot 010018;Inner Mongolia Hangjinhou Banner Committee Party School,Bayan Nur 015000)
出处
《食品工业》
CAS
2023年第6期60-62,共3页
The Food Industry
基金
国家重点研发计划(2017YFD0401205)。
