摘要
以薏米为原料,先进行焙烤,然后以淀粉酶酶解制备薏米汁。首先以焙烤温度、焙烤时间为实验因素,以感官评价分值为实验指标,确定了薏米焙烤的最佳工艺参数;然后以料水比、酶用量、酶解时间、酶解温度、酶解pH为实验因素,以还原糖含量为实验指标,采用单因素实验及L9(34)正交实验优化淀粉酶酶解法制备薏米汁的最佳工艺参数。研究结果表明制备薏米汁的最佳工艺参数为:薏米在160℃焙烤45min后,在料水比(g∶mL)1∶10、酶用量250U/g、酶解时间3.0h、酶解温度60℃、pH6.5的条件下酶解。在此条件下得到的薏米汁还原糖含量达到1.4818g/100g,呈乳白色,香味浓郁、味道纯正。
To obtain unique flavor, nutrient-rich coJx kernel juice, baking experiment and amylase enzymatic hydrolysis process were carried out. First the baking experiment was conducted where baking temperature and time were chosen as influencing factors, and sensory evaluation score was selected as standard to judge the best conditions of baking. Then ratio between material and water, enzyme dosage, enzymolysis time, enzymolysis temperature,enzymolysis pH were chosen as influencing factors, and content of reducing sugar was selected as standard to reseach the best conditions of amylase enzymatic hydrolysis. Based on the results of single-factor experiments,orthogonal test were designed to optimize the best enzymatic process.The results showed that the optimum preparing conditions were. baking temperature of 160℃, baking time of 45 min, ratio between material and water（g： mL）of 1：10, enzyme dosage of 250U/g, enzymatic hydrolysis time of 3.0h, enzymolysis temperature of 60℃,enzymolysis pH of 6.5, under these conditions,the content of reducing sugar reached 1.4818g/100g in the coix kernel juice,which has milk white color,full-bodied smell and pure taste.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第23期275-278,314,共5页
Science and Technology of Food Industry
基金
东北林业大学基金项目(11102250003)
关键词
薏米
焙烤
酶解
薏米汁
coix kernel
baking
enzymolysis
coix kernels juice
