血糯米饮料制备过程中酶解工艺的优化

Optimization on Enzymatic Hydrolysis Process during Producing Red Glutinous Rice Beverage

血糯米是我国稻米中的珍品之一,选用常熟血糯米为原料,以血糯米色素吸光度为指标考察浸提温度、时间、料液比对浸提工艺的影响,对浸提工艺进行了优化,确定最佳浸提条件为:料液比1∶18,浸提时间55 min,浸提温度65℃。以DE值为指标,分别考察酶解温度、加酶量、酶解时间等对液化和糖化的影响,确定了最优酶解条件:液化酶反应温度70℃,加酶量质量分数为0.4%,反应时间为40 min,料液比(m∶V)为1∶10;糖化酶反应温度60℃,反应时间3.0 h,加酶量质量分数为0.7%,反应pH 4.5,可使得最终糖化液DE值达到77.71%。此结果为血糯米饮料的进一步开发提供理论依据。

Red glutinous rice is one of the treasures of the rice in China. Taking the Changshu blood glutinous rice as raw material and pigment absorbance of blood glutinous rice as an index, the effect of extraction temperature, time, solid-liquid ratio on the extraction process was investigated. The optimum extraction conditions were determined： liquid ratio I ： 18, extraction time 55 min, extraction temperature 65 ℃. Hydrolysis temperature, enzyme concentration, hydrolysis time on the liquefaction and saccharification was investigated as an index of DE value. The optimal conditions of enzymatic hydrolysis were determined： liquefaction enzyme reaction temperature is 70 ℃, the enzyme concentration is 0.4%, The reaction time is 40 min, solid/liquid ratio is 1 ： 10, Glucoamylase reaction temperature is 60 ~C, the reaction time is 3.0 h, the enzyme concentration is 0.7%, pH is 4.5, that makes the final saceharification liquid DE value of 77.71%. The results provide a theoretical basis for the further develooment of the blood glutinous rice beverage.