摘要
运用正交实验方法确定α-淀粉酶以及葡萄糖淀粉酶的最佳酶解条件,研究普通脱皮黄玉米籽粒在玉米饮料加工过程中酶解阶段的最佳生产工艺。实验结果表明,普通脱皮玉米饮料浆液加入0.25%α-淀粉酶,在60℃,自然pH条件下反应40min为最佳液化酶解条件;经液化后的玉米饮料浆液加入0.25%葡萄糖淀粉酶,在60℃,pH4.5条件下反应3h为最佳糖化酶解条件。
We studied the enzymolysis conditions of normal peeling yellow maize in producing of a corn beverage and the optimum enzymolysis conditions of a-amylase and glucamylase was obtained by orthogonal experiment. Results show that, the best condition for a-amylase in hydrolysis of grout of normal peeling yellow maize is applied under concentration of 0.25%, 60 %;, natural pH, 40 min enzymolysis time; while the best condition for glucamylase is concentration of 0.25%, 60 ℃, pH4.5 and 3 h enzymolysis time.
出处
《食品科技》
CAS
北大核心
2012年第1期105-109,共5页
Food Science and Technology
基金
漯河市创新型科技团队项目(201010)
关键词
玉米饮料
酶解工艺
正交实验
beverage of maize
technological conditions of enzymatic hydrolysis
orthogonal test