摘要
以去皮、打浆所得的豆薯原浆为原料,以浆液中还原糖含量为依据,通过单因素试验和正交试验,对豆薯原浆的液化、糖化以及糖化液的脱色技术进行了研究。结果表明,豆薯原浆的液化条件为:ɑ-淀粉酶(3 700 U/g)用量为11‰、pH为6.0、温度为65℃、时间为2 h;糖化条件为:糖化酶(50 000 U/g)用量为0.9‰、pH为4.0、温度为55℃、时间为4 h;脱色剂以活性炭为宜,其用量为1%。
Liquefaction and saccharification of puree of jicama,as well as decolorization technology of saccharification liquid were studied by taking the puree of peeling and beating jicama as raw material,and the reducing sugar in puree as main component of research,through the single factor experiment and orthogonal experiment.The results showed that,liquefied conditions of puree of jicama were as below： concentration and levels of α-amylase were 3 700 U/g and 11‰ respectively,pH 6.0,temperature 65℃,time 2 h.Saccharification conditions of puree of jicama were as below： concentration and levels of glucoamylase were 50 000 U/g and 0.9 ‰ respectively.pH 4.0 temperature 55℃,and time 4 h.Taking the active carbon as decoloring agents,its level was 1%.
出处
《广东农业科学》
CAS
CSCD
北大核心
2013年第15期107-110,共4页
Guangdong Agricultural Sciences
基金
2012年度陕西省教育厅科研计划项目(12JK0819)
陕西理工学院大学生创新创业训练项目(UIRP122062)
关键词
豆薯
液化
糖化
脱色
jicama
liquefaction
saccharification
decolorization
