荞麦饮料酶解工艺研究

Study on Enzymatic Hydrolysis of Buckwheat Beverage

未经处理的荞麦饮料具有极不稳定的性质,通过单因素试验和正交试验,利用α-淀粉酶的酶解作用,将淀粉大颗粒降解为可溶性糖,确定荞麦饮料最佳酶解工艺,以提高其稳定性。试验表明,料液比1:8,α-淀粉酶酶解温度65℃,酶添加量0.4%,酶解时间60 min为最佳酶解工艺,各因素对荞麦饮料DE值的影响主次顺序为酶解时间>酶添加量>酶解温度,对荞麦饮料DE值的影响表现为酶解时间极显著、酶添加量显著、酶解温度不显著。此条件下生产的荞麦饮料香味浓郁、口感好、稳定性较好。

Abstract： Untreated buckwheat beverage is extremely unstable, a-amylase can enzyme starch into soluble sugar in buckwheat beverage, which can use to find the best conditions of enzymatic hydrolysis by single factor and orthogonal experiments. The experiments show the optimal parameters a-amylase enzymatic hydrolysis are as follows： the solid-liquid ratio is 1 ： 8, the reaction temperature is 65 ℃, a-amylase is 0.4% and the time of hydrolysis is 60 min. The order of influence on DE value of the buckwheat beverage is time of hydrolysis 〉 enzyme concentration 〉 reaction temperature. Analysis of variance show that the effects of the time of hydrolysis is very significant, the enzyme concentration reaction is significant, but the temperature is not. In such a situation, the buckwheat beverage has aromatic flavor, best taste and stability.