薏仁醋酿造液化及糖化工艺优化

以还原糖和总黄酮含量为评价指标,在单因素的基础上,采用Plackett-Burman设计对薏仁醋酿造中液化及糖化工艺的主要影响因素进行筛选,再联合响应面试验对显著影响因素进行优化,建立薏仁液化及糖化的最优工艺条件。结果表明:影响薏仁糖化醪还原糖和总黄酮含量的3个主要因素分别为液化温度、液化时间和糖化酶添加量;薏仁液化及糖化的最优工艺条件为高粱添加量0.8倍,料水比1∶3,α-淀粉酶添加量0.3%,液化温度81.5℃,液化时间47min,糖化酶添加量1.9%,糖化温度60℃,糖化时间40 min。在此条件下得到的薏仁糖化醪还原糖含量可达13.2g/dL,总黄酮含量可达136.55mg/100g。该研究为薏仁醋产品研发中的液化及糖化工艺提供了理论支持。

Optimization of Liquefaction and Saccharification Process of Coix Vinegar Brewing

Using reducing sugar and total flavonoids as the evaluation indicators,based on single factor,Plackett-Burman design is used to select the main influencing factors of liquefaction and saccharification process in the production of coix vinegar,and response surface test is combined to optimize the significant influencing factors to establish the optimal process conditions for liquefaction and saccharification of coix seeds.The results show that the three main factors that affect the content of reducing sugar and total flavonoids in coix seed saccharificated mash are the liquefaction temperature,liquefaction time and the additive amount of saccharifying enzymes;the optimal process conditions for liquefaction and saccharification of coix seeds are sorghum additive amount is 0.8 times,the ratio of solid to liquid is 1∶3,the additive amount ofα-amylase is 0.3%,the liquefaction temperature is 81.5℃,the liquefaction time is 47 min,the saccharifying enzyme additive amount is 1.9%,the saccharification temperature is 60℃,and the saccharification time is 40 min.Based on these conditions,the content of reducing sugar of coix seed saccharificated mash can reach 13.2 g/dL,and the content of total flavonoids can reach 136.55 mg/100 g.This study has provided theoretical support for the liquefaction and saccharification process in the research and development of coix vinegar products.