摘要
以苦荞麦籽粒为原料,通过单因素实验和正交实验,对苦荞麦饮料生产的酶解工艺进行研究。结果表明:料液比1∶10,糖化酶添加量300U/g,57.5℃酶解5.3h,DE值可到达90.7%,黄酮提取率为59.1%。
The enzymatic hydrolysis processing technology of beverage made from tartary buckwheat was studied by factor and orthogonal experiments.The result showed that when the ratio of material to water was 1： 10, the quantity of glucoamylase was 300U/g raw material, enzymatic hydrolyzing 5.3h under 57.5℃, the DE value can reach 90.7% and the ratio of extracted flavonoid can achieve 59.1%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第10期265-266,269,共3页
Science and Technology of Food Industry
关键词
苦荞麦
饮料
DE值
酶解
tartary buckwheat
beverage
DE value
enzymatic hydrolysis
