摘要
以汉中柑橘和糯米为原料,采用响应面法对橘汁糯米粉糖化醪液制备中的糖化工艺进行优化。结果表明:糖化的最佳工艺参数为温度62℃、pH4.55、糖化酶量1.00mg/g、作用时间3.0h。经验证实验得出:糖化后醪液总糖含量实验值为192.37g/L,与理论值190.09g/L的相对误差仅为0.6%。说明采用响应面法优化得到的糖化回归方程和工艺参数可靠,具有参考价值。
Gongchuan mandarin orange and glutinous rice were used to prepare saccharified mash of orange juice and glutinous rice.The response surface methodology was employed to optimize the preparation process.The optimal saccharification process conditions were determined as follows： temperature 62 ℃,pH 4.55,α-amylase dosage 1.00 mg/g,and saccharification time 3.0 h.Under these conditions,the experimental total sugar content in saccharificated mash was 192.37 g/L with a relative error of 0.6% in comparison with the theoretical value of 190.09 g/L.Thus,the established model and the optimized process conditions were reliable and could offer reference value.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第2期84-88,共5页
Food Science
基金
陕西省教育厅产业化培育项目(2011JG21)
陕西省教育厅重点实验室项目(2011JS033)
关键词
响应面法
橘汁
糯米粉
糖化醪液
response surface methodology（RSM）
orange juice
glutinous rice
saccharificated mash
