摘要
以菠萝蜜种仁淀粉为原料,采用β-淀粉酶(酶活为91 500U/g)单酶法制备麦芽糖浆,在单因素实验的基础上,通过正交试验对工艺条件进行了优化,最佳工艺条件确定为:淀粉乳质量浓度20g/100mL、按质量分数加酶8%、pH5.5、(糖化)水解温度54℃、糖化时间8 h。结果表明,在此条件下得到的产物淀粉转化率为41.6%,麦芽糖得率为47.5%。粗产品再经浓缩,得到的麦芽糖浆可溶性固形物含量(质量分数)为75%,色泽淡黄、体态均一透明、粘稠,具有麦芽糖香味,适合作为食品和食品辅料。
The technology for maltose syrup preparation using starch of Jackfruit as the material through enzymatic hydrolysis was investigated. By single factor experiments and orthogonal test, the optimal saccharification conditions showed that, the composition of starch pulp 20 g/100mL, 8% of β- amylase（9150OU/g）, pH5.5, 54℃, and 8 h of effect time. Conversion ratio of starch was 41.6%, and yield of mahose was 47.5% under the optimal conditions. The fertiggut of maltose syrup condensed by vacuum distillation had many good properties; the content of soluble solid was 75% ; the color was Lightly yellow, with good flavor, transparent and viscous liquid. It was suitable to be used as food or food raw material.
出处
《广东石油化工学院学报》
2011年第6期7-11,共5页
Journal of Guangdong University of Petrochemical Technology
基金
广东石油化工学院科学研究基金资助
