大米饴糖生产工艺的优化研究

Study on the Optimization of Production Technology of Rice Cerealose

研究了以大米为原料生产制作饴糖的工艺条件。通过单因素实验对饴糖质量的影响等进行初探;以饴糖中的麦芽糖和葡萄糖含量为主要的指标,同时辅助DE值、粘度、波美度、固形物含量等指标来进行综合分析。根据单因素实验,设计三因素两水平正交L8(32)实验探索制备饴糖的最适工艺条件。研究结果表明:加水比为1∶3,耐高温α-淀粉酶的用量为0.2g(酶活力为4000 U/g),糖化酶用量为50μL(酶活力为150000U/mL),液化时间为12min,糖化时间为2h,真空干燥时间为6h的条件下,所得饴糖质量较好,其麦芽糖含量为492.3g/L,葡萄糖含量为424.5g/L,粘度为120mPa·s。

In this experiment,the optimization of process conditions for the production of cerealose with rice as the raw material is studied.The effect on the quality of cerealose is optimized by single factor experiment,the results show that the maltose and glucose content in cerealose is the main index,and the results are analyzed by means of DE value,viscosity,Baume degree and solid content.Based on the results of single factor experiment,the optimum conditions for the preparation of cerealose are studied by using the orthogonal design of three factors and two levels L8（3^2）.The results show that the ratio of material and water is 1∶3,the amount of thermostableα-amylase is0.2 g（enzymatic activity is 4000 U/g）,the amount of saccharifying enzyme is 50μL（enzymatic activity is 150000 U/mL）,the liquefaction time is 12 min,the saccharification time is 2 hand the vacuum drying time is 6 h,the quality of cerealose is very good.The maltose content is 492.3 g/L,the glucose content is 424.5 g/L and the viscosity is 120 mPa·s.