最大程度保留黄酮成分的藜麦糖化工艺优化

为提高藜麦发酵产品的最终质量,获得发酵性能良好且含有更多功能成分的藜麦糖化醪,以藜麦为原料,在单因素试验的基础上,采用Plackett-Burman试验设计对藜麦糖化的9个影响因素进行评价,之后根据中心组合试验设计原理优化糖化工艺。结果表明,具有显著效应的四个因素为加水量、α-淀粉酶添加量、液化时间和糖化时间,藜麦糖化的最佳工艺为:加水量500%、糊化温度80 ℃、糊化时间40 min、液化酶添加量800 U/g、液化温度80 ℃、液化时间17 min、糖化酶添加量4000 U/g、糖化温度65 ℃、糖化时间50 min。在此最佳条件下,藜麦糖化醪总黄酮含量为185 mg/100 mL,还原糖含量为11.9 g/100 mL,且藜麦糖化醪具有藜麦特有的清香。本研究旨在为藜麦发酵产品的产业化提供理论支持。

Optimization of Quinoa Saccharification Technology with Maximum Flavonoid Preservation

To improve the final quality of quinoa fermentation products and obtain quinoa saccharification mash with good fermentation performance and more functional components,nine factors affected quinoa saccharification were evaluated by Plackett-Burman design based on single factor experiment,and then the factors were determined according to the central composite design coupled with response surface methodology.The results showed that four factors with significant effects were screened out,amount of water added,amount ofα-amylase added,liquefaction time and saccharification time.The optimum technology of quinoa saccharification was determined as follows:The amount of water addattion 500%,the gelatinization temperature 80℃,the gelatinization time 40 min,the amount ofα-amylase 800 U/g,the liquefaction temperature 80℃,the liquefaction time 17 min,the amount of glucoamylase addattion 4000 U/g,the saccharification temperature 65℃,and the saccharification time 50 min.Under these conditions,the total flavone content of quinoa mash was 185 mg/100 g,the reducing sugar content was 11.9 g/100 mL,and the quinoa mash had the unique fragrance of quinoa.The proposed saccharification technology will be of great significance to the future development of the quinoa fermentation industry.