甘薯浓缩汁加工过程中液化和糖化的工艺研究

Study on liquefaction and saccharification of concentrated sweet potato juice processing parameters

立足国内丰富的甘薯资源,解决了甘薯浓缩汁中因淀粉引起的沉淀问题,同时把甘薯淀粉转化为葡萄糖。以新型耐高温α-淀粉酶为液化酶和高转化率糖化酶,研究了影响甘薯淀粉液化、糖化的因素,同时优化了甘薯淀粉液化、糖化的工艺参数。

The research was based on the rich sweet potato resources, on the one hand, the problem of precipitation caused by starch in sweet potato juice was been solved ;on the other hand ,the starch in sweet potato was converted to glucose and the new thermostable α-amylase was used as the liquefaction enzymes and high conversion rate of glucomylase,while the factors of sweet potato liquefaction and saccharification was studied and optimized the process parameters of starch liquefaction and saccharification.