玉米粉糖化工艺优化研究

Study on Optimization of Saccharification Process of Corn Flour

玉米是啤酒酿造的主要谷物之一,直接添加玉米粉会降低糖化效率,增加啤酒酿造风险,影响啤酒的泡沫性能及风味。采用酶解法,以玉米粉糖化液中的还原糖含量为评价指标,研究了玉米粉糖化工艺。结果表明,最优的糖化工艺条件为料液比1∶5(g∶mL),pH值5.33,耐高温α-淀粉酶Y1的用量42 U/g,在90℃下糊化、液化30 min,煮沸后加入糖化酶N2124.6 U/g,并在60℃下糖化30 min。从而可以确定,玉米经过糖化后的糖化液可以直接用于啤酒生产,不仅提高了生产效率,也能提高产品质量。

Corn is one of the main grains in beer brewing.Adding corn flour directly will reduce the saccharification efficiency,increase the risk of beer brewing,and affect the foam performance and flavor of beer.In this experiment,enzymatic hydrolysis was used to study the saccharification process of corn flour with the content of reducing sugar in the saccharification solution of corn flour as the evaluation index.The results showed that the optimal saccharification process conditions were as follows:the ratio of material to liquid was 1∶5(g∶mL),the pH of liquid to material was 5.33,the amount of high-temperature resistantα-amylase Y1 was 42 U/g,gelatinized and liquefied at 90℃for 30 min,boiled,added 124.6 U/g of saccharifying enzyme N2,and saccharified at 60℃for 30 min.Thus,it could be determined that the saccharified liquid of corn after saccharification could be directly used in beer production,which not only improved production efficiency but also improved product quality.