摘要
以龙眼(Dimocarpus longan Lour.)核为原料,对其液化、糖化工艺进行研究。将干燥的龙眼核粉碎后过40目筛,按料水比1∶4(g∶m L)加水调浆,搅拌均匀后加入1 200 U/gα-淀粉酶,在自然p H,85℃下液化,可显著缩小液化时间。然后再加入糖化酶进行糖化,选取反应温度、糖化酶添加量和p H三个因素为反应因素,以料液中还原糖含量为考察指标进行正交试验,确定最佳糖化工艺条件。试验结果表明,在反应温度为60℃,糖化酶添加量为150 U/g,p H为4.5的条件下糖化,糖化液还原糖含量为16.76%,淀粉转化率达135.51%,葡萄糖收率达150.42%。将糖化液接种0.5%酿酒高活性干酵母,30℃恒温发酵3 d,最终糖化醪液中酒精浓度为5.4%。
Longan（Dimocarpus Iongan Lour.） seed was used as raw material for liquefaction and saccharification research.The dried longan seeds were crushed into flour and sifted with 40 mesh filter and blended with water at the rate of 1：4（g：mL）, then 1 200 U/g a-amylase was added for liquefaction at 85 ℃ and natural pH value. This operation could significantly reduce liquefaction time. After that, glucoamylase was added for saccharification. The reaction temperature, the dosage of glucoamylase and pH were selected as reaction factors. Reducing sugar content in the material liquid was used as examining index,orthogonal experiment was used to determine the best saccharification process conditions by the orthogonal table L9（34）. Saccharification liquid could be achieved under the following conditions： the reaction temperature was 60 ℃, glucoamylase dosage was 150 U/g, the pH value was 4.5. Under the optimized technological conditions for liquefaction and saccharification of longan seeds starch, the content of dextrose of sugar fluid reached 16.76%,the raw starch conversion rate reached 135.51%,the glucose recovery rate reached 150.42%. At last, after addition of 0.5% yeast for 3 d fermentation at 30 ℃ ,the final alcohol concentration could reach to 5.4%.
出处
《湖北农业科学》
2016年第1期147-149,共3页
Hubei Agricultural Sciences
基金
全国大学生创新创业训练计划创新训练项目(201310504033)
