摘要
通过单因素试验和正交实验,采用中温α-淀粉酶降解有机大米碎米淀粉,探讨了酶解工艺对有机婴幼儿米粉基料产品的还原糖含量和糊化度的影响,得出最优酶解工艺条件如下:料液比1∶1、加酶量0.30%(w/w)、酶解温度60℃、酶解时间25 min。在此最佳条件下,所得基料成品中的还原糖含量和糊化度最高,且其冲调分散性和稳定性得到改善,易于消化吸收。
Through single factor test and orthogonal experiment,the effects of enzymolysis technology on the reducing sugar content and gelatinization degree of the basic material products of organic infant rice flour were explored by using mesotherm α-amylase to degrade the starch in the broken rice of organic rice.The optimum enzymolysis conditions were acquired as follows： the ratio of material to water 1∶1,added enzyme quantity 0.30%（w/w）,enzymolysis temperature 60 ℃ and enzymolysis time 25 minutes.The basic material product of organic infant rice flour prepared under the above optimum conditions had the highest reducing sugar content and gelatinization degree,it was easily digested and absorbed,and it showed good dispersibility and stable solubility.
出处
《江西农业学报》
CAS
2012年第4期120-123,共4页
Acta Agriculturae Jiangxi
基金
广东省韶关市科技计划项目[韶科(管)2010-02]
广东省教育部产学研结合项目(2011B090600027)
关键词
酶解
中温α-淀粉酶
有机大米碎米
婴幼儿米粉
基料
优化
Enzymolysis
Mesotherm α-amylase
Organic rice
Infant rice flour
Basic material
Optimization
