摘要
研究不同因素对马铃薯干粉酶法液化和糖化过程的影响。通过单因子试验和正交试验,以黏度为指标,得出最佳液化条件为:pH为6.0,粉碎度40目,温度85℃,时间80min,加酶量8U/g,加水量105L/30g底物。以糖化率为指标,得出最佳糖化条件为pH为4.0,温度55℃,时间30min,加酶量为110U/g。结果表明,该方法反应条件温和,糖化率较高,为马铃薯酒精的发酵打好了基础。
The different factors affecting the enzymatic liquefied and saccharified of potato flour was studied. The optimum condition was investigated by viscosity, after the single factor and orthogonal experiments, the optimum conditions was as follows ： pH was 6.0, glinding degrees was over 40 mesh sieve, temperature was 85 ℃, the time was 80 min,the use of heat-resisting α-amylase amount was 8 U/g, water content was 105 L/30 g. The optimum saccharification condition was investigated by saccharification rate,the conditions was as follows ：pH was 4.0, temperature was 55 ℃, the this reaction conditions time was 30 min, the use of glucoam was milder, saccharification rate was ylase amount was 110 U/g.The result showed that higher.The results laid the foundation for the ferment of potato alcohol.
出处
《食品研究与开发》
CAS
北大核心
2009年第1期8-13,共6页
Food Research and Development
基金
湖南省科技厅科技计划重点项目(2006NK2006)
