婴幼儿营养米粉生产中辅料对酶解工艺的影响

Effect of production auxiliary materials of infant rice formula powder on enzymolysis processing

为了解米粉生产中辅料对酶解工艺的影响,本文探讨了婴幼儿米粉生产中蔗糖、葡萄糖、果糖、奶粉、大豆分离蛋白粉和浓缩乳清蛋白添加量以及浆料浓度对大米淀粉酶解的影响。结果表明:糖类较蛋白类对淀粉酶解影响较大,其中葡萄糖对酶解的抑制最大,葡萄糖添加量20%时较未添加时,酶解程度降低了87.8%;奶粉、浓缩乳清蛋白和大豆分离蛋白粉对酶解影响均较小;浆料浓度的增大会抑制酶解反应,浆料浓度为45.0%时酶解程度较浓度为30.0%时降低了77.0%。鉴于辅料对酶解反应的影响,总结出一套酶解新工艺。

In order to realize the effect of production auxiliary materials of infant rice formula powder on enzymolysis processing,the effect of additive amount of sucrose, glucose, fructose, milk powder, isolated soybean protein, whey protein concentrate and slurry concentration on enzymolysis of rice starch were studied.The results showed that carbohydrates had a greater impact on enzymolysis of rice starch than proteins, and glucose showed the greatest inhibition of enzymolysis among them, and the degree of hydrolysis reduced by 87.8% when glucose content reached 20.0%.Milk powder,whey protein concentrate and isolated soybean protein had a less influence on enzymolysis. Enzymatic reaction was inhibited by increasing slurry concentration, compared to the slurry concentration of 30.0%, the degree of hydrolysis reduced by 77.0% when the slurry concentration was 45.0%. Finally, a set of new enzymatic process was summarized on the basis of effect of production auxiliary materials on enzymatic reaction.