摘要
针对薏米发芽的工艺条件,对发芽薏米的酶解条件进行研究。薏米采用浸泡温度30℃,浸泡时间为5 h,可得吸水率37.88%。薏米发芽的适宜条件为30℃发芽26 h,可以得到83.33%的发芽率。以还原糖含量为指标,确定酶解工艺条件:液化温度为60℃,每500 g干粉中α-淀粉酶用量为0.7 mL,料液比为1∶10,液化时间为30 min;糖化温度为55℃,每500 g干粉中糖化酶用量为1.0 mL,酶解时间为60 min。发芽薏米原浆呈乳白色,成品具有奶香味与独特的香甜味,甜味纯正自然。
The Job＇s tears process of germination and enzymolysis was studied.The soaking condition： water temperature 30 ℃,soaking time 5 hours,then 37.88 % water absorption.And suitable germination conditions of 30 ℃ for 26 hours,could be the germination rate of 83.33 %.Reducing sugar content as an index to determine the conditions of the enzymolysis process： Liquefaction temperature of 60 ℃,α-amylase dosage of 0.7 mL/500 g,liquid ratio of 1∶10,liquefaction time of 30 min;Saccharification temperature of 55 ℃,glucoamylase dosage of 1.0 mL/500 g,enzymolysis time of 60 min.Protoplasmic of germination Job＇s tears is white,and sweet pure natural.
出处
《食品研究与开发》
CAS
北大核心
2010年第5期76-79,共4页
Food Research and Development
基金
国家自然科学基金(30871751)
关键词
发芽薏米
饮料
酶解
Germinated Job＇s tears
drink
enzymolysis
