复合酶转化禾谷类作物并制作谷物饮料研究

Study on the Enzyme Technology of Grain Starch Turning to Carbohydrate and the Processing Technology of Cereals Drinks

利用酶解技术将禾谷类作物中的淀粉转化为糖,以此替代谷物饮料生产时需添加的白砂糖。结果表明,熟化的燕麦和大米经过淀粉酶、糖化酶、蛋白酶、肽酶四种酶制剂的协同酶解作用获得酶解产物,加入添加剂调节稠度和修饰口感,再过胶体磨后高压均质、灌装杀菌制得谷物饮料成品。由正交试验可得出,麦类与米类配比为(燕麦75g+大米75g)/1kg谷物饮料、添加糖化酶量1g/150g谷物粉、均质压力组合为初级压力5MPA+二级压力20MPA。此法生产的饮料具有口感清甜、滋味绵长饱满、谷物风味明显的特征。该研究对谷物饮料配方中白砂糖的替代、调节谷物饮料的浓稠度具有重要的实践意义。此饮料最大的优点,是既不需要额外添加白砂糖、也无需加入香精香料和色素,便可获得甜度适宜、香气浓郁、天然健康的产品。

Turning the starch of grain to carbohydrate by the enzyme technology, it can replace sugar at the produce of cereals drink. The main processing technology include： includes, glucoamylase, proteinase and peptidase act on the prepared oats and rice, after that join with additive, grind, well distributed, and disinfect. The best arguments include： （75g oats＋75g rice）/lkg drink, lg glucoamylase/150g cereals,5MPA＋ 20MPA homogeneity stress. The strong point of the cereals drink is： no sugar, perfume and pigment, good sweet taste, rich smell, natural and healthy.