| 小麦B淀粉制备焦糖色素研究 |
| |
| 引用本文： | 田龙.小麦B淀粉制备焦糖色素研究[J].粮食与油脂,2007(7):24-25. |
| |
| 作者姓名： | 田龙 |
| |
| 作者单位： | 南阳师范学院生命科学与技术学院,河南南阳,473061 |
| |
| 摘 要： | 采用酶法水解小麦B淀粉,并以水解液为原料,制备焦糖色素。研究关键工艺参数,结果显示:液化液DE值控制在20%左右,葡萄糖淀粉酶添加量为50u/g时,糖化时间为32h,在糖化液中加入8%氨水,制得焦糖色素色率为33421 EBC单位,红色指数为4.06,带正电荷。
|
| 关 键 词： | 小麦B淀粉 焦糖色素 酶水解 |
| 文章编号： | 1008-9578（2007）07-0024-02 |
| 修稿时间： | 2007-05-27 |
Study on preparation caramel pigment from wheat B-starch |
| |
| TIAN Long.Study on preparation caramel pigment from wheat B-starch[J].Cereals & Oils,2007(7):24-25. |
| |
| Authors: | TIAN Long |
| |
| Affiliation: | Institute of Life Science and Technology, Nanyang Normal College, Henan Nanyang 473061, China |
| |
| Abstract: | Hydrolysis of wheat B-starch by enzyme and preparation of caramel pigment from hydrolysate were studied,The results showed that the optimum DE value of liquefaction was 20%, the fitting time of saccharification was 32 h when the amount of saccharogenic amylase was 50 u/g and the dosage of ammonia mingled in hydrolysate was 8% .Color intensity and red index of the caramel pigment reached 33421 EBC units and 4.06 respecitvely, and the products had positive charge. |
| |
| Keywords: | wheat B-starch caramel pigment enzyme hydrolysis |
| 本文献已被 维普 万方数据 等数据库收录！ |
|
