马铃薯淀粉水解糖的工艺

Technology of Potato Starch Hydrolysis Sugar

马铃薯作为世界第四大主粮在我国产量巨大,块茎富含淀粉以及各类营养物质,利用价值高。以马铃薯淀粉为原料,通过测定其水解成糖过程中的DE值来判断和分析其液化及糖化过程中的关键因素,即加酶量、温度、时间、pH值,对葡萄糖生成量的影响大小并确定最佳工艺参数。试验表明:在液化过程中,加酶量0.5%,温度65℃,时间30 min,DE值为25.495%时,其效果最好;在糖化过程中,加酶量0.7%,温度50℃,时间3.0 h,pH值为4.0,DE值为84.774%时,成糖效果最好。

Potato is rich in starch and nutrition,and it is abundant in our country.Potato starch was used as raw material to determine and analyze the key factors in its liquefaction and saccharification process by determining the DE value during the hydrolysis of potato starch,the influence of enzyme dosage,temperature,time and pH value on the amount of glucose was determined and the optimum technological parameters were determined.The test showed that:In the liquefaction process,enzyme dosage0.5%,temperature65℃,time30min,DE value was25.495%,it has the best effect;During the saccharification process,enzyme dosage0.7%,temperature50℃,time3.0h,pH value is4,DE value is the author84.774%,the best effect of sugar.