摘要
研究了液化温度和时间、糖化温度和时间、酶用量、pH和底物浓度在糖化过程中对糖化质量和DE值的影响,确定了陈粮大米糖化工艺的最适条件为:液化pH5.8-6.0,α-淀粉酶10-12U/g干物质,105-108℃维持5-8min,闪冷到95-97℃,保持90-120min;糖化pH4.2-4.4,糖化酶100-120U/g干物质,温度60+2℃,时间28-32h。
The paper studies the factors saccharification of stale rice and on nfluencing DE value including liquefaction temperature and duration, saccharification temperature and duration, enzyme dosage, pH value, and substrate concentration. An optimum process is proposed in the paper for stale rice saccharification： for liquefaction process, pH at 5.8-6.0, alpha-amylase dosage of 10- 12u/g dry matter, temperature at 105-108℃ for 5-8min before a flash-cool to 95N97℃ for 90- 120min; for saccharification process, pH at 4.2- 4.4, saccharifying enzyme dosage of 100-120U/ g dry matter, temperature at 60＋2℃ for 28-32h.
出处
《食品工业科技》
CAS
CSCD
北大核心
2005年第9期108-110,共3页
Science and Technology of Food Industry
关键词
陈粮大米
液化
糖化
工艺条件
stale rice
liquefaction
saccharification
process conditions
