藜麦饮料液化糖化工艺研究

Study on Liquefaction and Saccharification of Quinoa Beverage

[目的]优化藜麦淀粉进行水解时的液化和糖化的工艺条件。[方法]以藜麦为原料,DE值为主要评估指标,采用单因素和正交试验设计对藜麦饮料生产中的淀粉液化和糖化工艺进行优化研究。[结果]最优液化工艺条件为α-淀粉酶用量11 U/g、液化时间45 min、液化温度65℃、pH 7.0,此时液化DE值为24.46%。最优糖化工艺条件:糖化酶用量110 U/g、糖化时间70 min、糖化温度70℃、pH 5.0,糖化DE值为63.45%。[结论]该研究可为藜麦在饮料研发方向提供一定的参考。

[Objective]To optimize the liquefaction and saccharification conditions of quinoa starch during hydrolysis. [Method]With quinoa as raw materials, DE value as the main evaluation index, starch liquefaction and saccharification process quinoa beverage production optimization is performed using single factor and orthogonal design. [Result]The results showed that the optimum liquefaction conditions were as follows： the dosage of α-amylase was 11 U/g, the liquefaction time was 45 min, the liquefaction temperature was 65 ℃, the pH was 7.0, and the liquefaction DE value was 24.46%. The optimal saccharification conditions were： saccharifying enzyme dosage 110 U /g, saccharification time 70 min, saccharification temperature 70 ℃,pH value 5.0, saccharifying DE value 63.45%. [Conclusion]The results provide a reference for quinoa development in beverage industry.