副干酪乳杆菌在绿豆淀粉生产中的应用

Study on the Application of Lactobacillus paracasei in the Producing of Mung Bean Starch

为解决传统酸浆法生产绿豆淀粉存在的提取率和质量不稳定的问题,以从甘薯酸浆中分离出来的副干酪乳杆菌的发酵液代替传统的绿豆酸浆来分离绿豆淀粉。通过单因素和正交试验证明,影响副干酪乳杆菌作用效果的主要因素有pH值、温度、磨浆时的料液比和副干酪乳杆菌菌液添加量,各因素之间的显著程度依次为:磨浆时的料液比>温度>菌液添加量>pH值。最佳参数组合为菌液的添加量33%,pH值7.5,温度60℃,料液比1∶3。

In order to solve the problem of the traditional sour liquid producing methods in the extraction ratio and quality,the experiment uses the fermented liquid of lactobacillus paracasei which is separated from the sour liquid of Sweet Potato,to replace the traditional sour liquid to separate mung bean starch.Through orthogonal test,we find out that the major factors that influence the effect of Lactobacillus paracasei are pH,temperature,proportion of solid and liquid in the defibrination and the volume of the fermented liquid.The sequence of the primary and secondary factors is the proportion of solid and liquid during the defibrination,temperature,the volume of the fermented liquid and pH.And the optimum parameters are that the volume of the fermented liquid is 33 %,pH is 7.5,the temperature is 60℃ and the proportion of solid and liquid in the defibrination is 1∶ 3.