摘要
以红小豆为原料,研究了淀粉酶的酶解对红小豆浆液黏度和DE值的影响,通过对糖化酶、中温α-淀粉酶和耐高温α-淀粉酶的筛选,发现中温α-淀粉酶能有效的降低红小豆浆液黏度。用中温α-淀粉酶,在单因素试验的基础上,通过响应面优化淀粉酶限制性酶解红小豆的条件,得到最佳工艺参数为:酶解时间11min,酶解温度56℃,液料比7:1(mL/g),加酶量11.45U/g,此时红小豆浆液的黏度为726mPa·s,DE值为4.93%。
Adzuki bean was the main raw materials and the influence of amylase enzymolysis on viscosity and DE value of adzuki bean milk were researched. It＇s found that α-amylase could reduce the viscosity of adzuki bean milk effectively, according to sift glucoamylase, α-amylase and high temperature resistant α-amylase. On the basis of single factor experiment, the conditions of amylase enzymolysis adzuki bean was optimized by response surface and got the best technological parameters： response time 11 min, enzymolysis temperature 56 ℃, ratio of solid to liquid 7：1（mL /g）, enzyme addition 11.45 U/g. At these conditions adzuki bean milk viscosity was 726 mP a·s, DE value was 4.93%.
出处
《食品工业》
北大核心
2014年第11期87-92,共6页
The Food Industry
关键词
红小豆
淀粉酶
黏度
DE值
adzuki beans
amylase
viscosity
DE value
