青稞粉液化糖化工艺研究

Study on Technique of Liquefaction and Saccharification of Barley

通过单因素和正交试验,探讨不同因素对青稞粉液化糖化过程的影响。试验结果得出60目青稞粉的最佳液化条件,料水比为1∶4.0(g/mL),α-淀粉酶添加量为500.1 nkat/g,pH为6.0～6.5,液化温度为85℃,液化时间为30 min;最佳糖化工艺条件,pH为4.5,糖化酶添加量为5 001.0 nkat/g,糖化温度为60℃,糖化时间为60 h。

The optimum condition was investigated by viscosity,after the single factor and orthogonal experiments,the optimum liquefaction conditions was as follows： ratio of materials to water is 1：4.0（g/mL）, pH was 6.0-6.5, temperature was 85 ℃, the time was 30 min, The use of a-amylase amount was 500.1 nkat/g. The optimum saccharification conditions was as follows：pH was 4.5, temperature was 60 ℃, the time was 60 h,the use of glucoamylase amount was 5 001.0 nkat/g.