| 小米红豆复合米粉酶解工艺 |
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| 引用本文： | 马丽媛,李杨,尚尔坤,张雅娜,郭丽.小米红豆复合米粉酶解工艺[J].食品工业,2021(2):96-100. |
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| 作者姓名： | 马丽媛 李杨 尚尔坤 张雅娜 郭丽 |
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| 作者单位： | 绥化学院食品与制药工程学院;绥化市食品药品检验检测所 |
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| 基金项目： | 黑龙江省属高校基本科研业务费科研项目青年项目(KYYWF10236190112);黑龙江教育厅基本科研业务费多学科交叉科研项目(KYYWF10236180208)。 |
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| 摘 要： | 以黄小米和红小豆为主要原料,利用α-淀粉酶对红豆小米复合米粉进行水解,以还原糖含量(DE值)和感官品质为指标,以α-淀粉酶的添加量、底物浓度、酶解温度、酶解时间为单因素变量,分别进行单因素试验和正交试验,确定最佳酶解工艺。结果表明,α-淀粉酶添加量1.2%,底物浓度4%,酶解温度60℃,酶解时间105 min时,红豆小米复合米粉的米浆DE值达到最高,为60.43%,感官评分为89.51分。
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| 关 键 词： | 黄小米 红小豆 复合米粉 酶解工艺 |
The Enzymatic Hydrolysis of Millet and Red Bean Compound Flour |
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| MA Liyuan,LI Yang,SHANG Erkun,ZHANG Yana,GUO Li.The Enzymatic Hydrolysis of Millet and Red Bean Compound Flour[J].The Food Industry,2021(2):96-100. |
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| Authors: | MA Liyuan LI Yang SHANG Erkun ZHANG Yana GUO Li |
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| Affiliation: | (College of Food and Pharmaceutical Engineering,Suihua University,Suihua 152061;Suihua Institute for Food and Drug Control,Suihua 152000) |
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| Abstract: | Using yellow millet and red beans as the main raw material,α-amylase was used to hydrolyze red bean millet compound powder.The reducing sugar content(DE value)and sensory quality were used as indicators,and single factor experiment and orthogonal experiment were carried out with the addition amount ofα-amylase,substrate concentration,hydrolysis temperature and hydrolysis time as the single factors.The results showed that when addition amount ofα-amylase 1.2%,substrate concentration 4%,hydrolysis temperature 60℃and hydrolysis time 105 min,the DE value of red bean millet compound powder was the highest(60.43%),and the sensory score was 89.51 points. |
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| Keywords: | yellow millet red bean compound powder enzymatic hydrolysis |
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