酿造苦荞酱油用糖浆的液化和糖化工艺优化

Optimization of liquefaction and saccharification for buckwheat soy sauce syrup brewing process

以苦荞碎米为原料对酶法制备苦荞酱油糖浆盐水的液化及糖化工艺进行研究。通过单因素和正交试验,以液化液中还原糖含量和透光率,糖化液中还原糖和总黄酮含量为指标,探讨不同因素对苦荞碎米液化和糖化过程的影响。苦荞碎米的最佳液化条件为：α-淀粉酶添加量50 U/g,料水比1∶9.0（g∶m L）,液化温度90℃,液化时间10 min,p H6.5~7.0;最佳糖化工艺条件为：糖化酶添加量250 U/g,糖化温度60℃,糖化时间5 h,p H4。在此工艺条件下,糖化液中还原糖含量为13.70%,总黄酮含量为6.95 mg/g。

Liquefaction and saccharification technology for buckwheat soy sauce syrup brine preparation using buckwheat broken rice as the material through enzymatic hydrolysis was investigated. By single factor and orthogonal test, the optimum condition was investigated by reducing sugar content and light transmittance in liquid fluid, reduc- ing sugar and flavonoids content in the saeeharifieation liquid as the index, the different factors affecting the enzymatic liquefied and saccharified of buckwheat powder was studied. The optimum liquefaction conditions was as follows： 50 U/g of thermostable ct - amylase, 1：9.0 （g： mL） ratio of materials to water, 90 ℃ of temperature, 10 min of the time, pH 6.5 - 7.0 ; The optimum saccharification conditions were as follows： 250 U/g of glucoamylase, 60 ℃ of temperature, 5 h of the time, pH 4. Under the condition of the process, reducing sugar content in the saecharification liquid reached up to 13.70 % , total flavonoids substances content reached up to 6.95 mg/g.