速溶小米粉酶解工艺研究

通过单因素实验和响应面实验,采用ɑ-淀粉酶降解小米淀粉,探讨了酶解工艺对速溶小米粉还原糖含量（DE值）和黏度的影响。研究表明,最优酶解工艺条件如下:底物浓度29%,加酶量0.87%,酶解时间27 min。在最优工艺条件下,黏度为99 c P,DE值为23.36%,所得料液黏度适中,适合喷雾干燥,且干燥后的小米粉冲调分散性和稳定性得到改善,水溶性指数为0.25%±0.01%,吸水性指数为4.42%±0.20%,结块率为10.34%±0.20%,易于消化吸收。 

Production of instant millet powder by enzymolysis technology

To investigate the effects of the substrate concentration,enzyme quantity and enzymolysis temperature on the reducing sugar content and viscosity,the α- amylase was used to degrade the starch in millet and single factor test and orthogonal experiment were used to optimize the enzymolysis technology. The results showed that the optimal enzymatic hydrolysis process conditions were : substrate concentration of 29%,enzyme dosage of0.87%,reaction time of 27 min. Under optimum conditions,the viscosity and DE value were 99 c P and 23.36%separately,which resulted in materials with moderate viscosity and suitable for spray- dried. Moreover,the reconstituted dispersion and stability of millet powder after drying were improved,water solubility index of 0.25% ±0.01%,water absorption index of 4.42% ± 0.20%,caking rate of 10.34% ± 0.20%,which leading to easy digestion and absorption.