酶解工艺生产米粉的酶解效果研究

Effects of Enzymolysis on Enzyme Treated Rice Slurry

冲调不同酶添加量的酶解米粉,选取符合感官、能量需求的米粉进行糖度、DE值和快速黏度分析仪(RVA)分析,研究酶解效果的优劣。结果表明:酶添加量为0.03%和0.01%时感官良好,酶添加量越高,其糖度和DE值越高,RVA最终黏度越低;随着酶解的进行,DE值不断升高,最终黏度呈下降趋势;此外,加酶后的米粉热稳定性增强,回生程度变小。

Enzymolysis of different enzyme amount treated rice slurry was analyzed by sensory evaluation and energy demand; better groups were selected for further study according to Brix, DE value and RVA. Results showed that 0.03 % and 0.01% enzyme amount have a better sensory perception. With the increasing enzyme amount, Brix and DE value were increased but final viscosity was decreased. Accompanied with the enzyme reaction, DE value continuous rised and final viscosity downtrended. Besides, after enzyme treated, the heat stability of rice slurry was strengthened and retrogradation degree became weaken.