普通玉米饮料加工酶解工艺的研究

The technological conditions of enzymatic hydrolysis forthe beverage of common maize

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.