婴幼儿谷基配方米粉生物酶解工艺研究.pdfVIP

食品科技 2009 年第34 卷第 10 期 FOOD SCIENCE AND TECHNOLOGY 食品开发 婴幼儿谷基配方米粉生物 酶解工艺研究 1 2 2* 1 1 魏颖栋 ， 袁海娜 ， 尤玉如 ， 钱 锋 ， 吴庆华 (1.浙江贝因美科工贸股份有限公司，杭州310007； 2.浙江科技学院生物与化学工程学院，杭州310023) 摘要： 为提高婴幼儿米粉的消化吸收性能和冲调性能，对传统的米粉生产技术与酶水解技术相 结合进行了试验研究。采用α－淀粉酶AN30 对大米淀粉水解，确定了米浆酶水解的主要工艺参 数：在米浆自然pH 值条件下，α－淀粉酶AN30 最佳反应温度为60 ℃，酶添加量为0.05%～0.1% (按米粉质量百分比) ，水解30 min，DE 值达到5%～10%。另外，酶的钝化条件为：70 ℃ 、15 min 。试验发现，米浆在70～100 ℃的预糊化有助于提高α－淀粉酶的酶解率。 关键词： 婴幼儿米粉；α－淀粉酶；水解 中图分类号： TS 216 文献标志码： B 文章编号： 1005-9989(2009)10-0083-03 Study on the technology of enzymolysis to production infant formula rice flour 1 2 2* 1 1 WEI Ying-dong , YUAN Hai-na , YOU Yu-ru , QIAN Feng , WU Qing-hua (1.Zhejiang Beingmate Technology-Industry-Trade Co., Ltd. Hangzhou, 310007; 2.School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023) Abstract: The digestion and absorption quality of infant formula rice flour could be improved if technology of enzymolysis of rice flour was combined with traditional production of infant formula rice flour. α-amylase named AN30 was selected to hydrolyze rice flour to meet dietary demand of infant. The results showed that the optimal enzymolysis temperature for α-amylase was 60 ℃ with crude pH value of rice slurry and DE value in the range of 5% ~10% was obtained by adding 0.05% ~0.1% enzyme amount to rice mass and hydrolyzing 30 min. α-amylase AN30