摘要
主要论述不同因素对凉薯淀粉液化糖化过程的影响。通过单因素和正交试验,通过试验得出最佳液化条件:液化温度为95℃,pH为6.0,α-淀粉酶添加量为12U/g,液化时间为60min;最佳糖化条件:糖化温度为55℃,pH为4.0,糖化酶添加量为160U/g,糖化时间为2h。结果表明该工艺的还原糖产量较高,为凉薯酒的酿造打好基础。
The optimum condition was investigated by viscosity, after the single factor and orthogonal experiments, the optimum conditions was follows： pH was 6.0, temperature was 95 ℃,the time was 60 min. The use of α-amylase amount was 12 U/g. The optimum saccharification conditions was as follows： pH was 4.0, temperature was 55 ℃, the time was 2 h, the use of glucoamylase amount was 160 U/g. The result showed that this reaction conditions was milder,content of reducing sugar was higher. The results laid the foundation for pachyrhizus wine.
出处
《食品研究与开发》
CAS
北大核心
2010年第10期117-121,共5页
Food Research and Development
关键词
凉薯
液化
糖化
pachyrhizus
liquefaction
saccharification
