酶法水解小麦B淀粉及其制备焦糖色素的研究

Studies on hydrolysis of wheat B-starch by enzyme and preparation of caramel pigment from hydrolysate

采用酶法水解小麦B淀粉,并以水解液为原料,制备焦糖色素。研究了关键工艺参数,结果显示:液化液DE值控制在20%左右,葡萄糖淀粉酶添加量为50u/g时,合理的糖化时间为32h,在糖化液中加入8%的氨水,制得焦糖色素的色率为33421EBC单位,红色指数为4.06,带正电荷。

Hydrolysis of wheat B-starch by enzyme and preparation of caramel pigment from hydrolysate were studied. The results showed that the optimum DE value of liquefaction was 20 %, the fitting time of saccharification was 32h when the amount of saccharogenic amylase was 50u/g, and the dosage of ammonia mingled in hydrolysate was 8%. Color intensity and red index of the caramel pigment reached 33421 EBC units and 4.06 respectively, and the products had positive charge.