含低聚异麦芽糖的传统麦芽糖食品制备

Production of Traditional Maltose Food Containing Isomalto-oligosaccharides

该文对含低聚异麦芽糖的传统麦芽糖食品制备进行研究,分析传统麦芽糖制备过程中麦芽淀粉酶活性和糖化温度对糖化过程的影响,确定合适的糖化条件。结果表明,在糖化过程中添加适量α-葡萄糖苷酶,可将糖化液中的麦芽糖、葡萄糖、麦芽三糖总量由187.2 g/kg降至79.9 g/kg,同时生成总量为85.1 g/kg的异麦芽糖、潘糖和异麦芽三糖。通过在传统麦芽糖制备过程中添加α-葡萄糖苷酶,催化糖化液中的麦芽糖、葡萄糖、麦芽三糖等转化成低聚异麦芽糖,能够提升传统麦芽糖食品的健康功能。

The present study explored the production of traditional maltose food containing isomalto-oligosaccharides and analyzed the effects of amylase activity in malt and saccharification temperature on the saccharification process to determine the optimal saccharification conditions. The results showed that the addition of an appropriate amount of α-glucosidase during the saccharification process could reduce the total amount of maltose,glucose and maltotriose from 187.2 g/kg to 79.9 g/kg,and allow the production of isomaltose,panose and isomaltotriose in a total amount of 85.1 g/kg. The addition of α-glucosidase during traditional maltose food production could catalyze the conversion of maltose,glucose,and maltotriose to isomalto-oligosaccharides,thereby enhancing the health function of traditional maltose food.