全酶法制备超高麦芽糖浆工艺.PDFVIP

※工艺技术 食品科学 2010, Vol. 31, No. 20 15 叶红玲，杜先锋 * (安徽农业大学茶与食品科技学院，安徽 合肥 230036) 以碎米为原料，采用全酶法制备超高麦芽糖浆。以麦芽糖含量为指标，采用正交试验对耐高温α- 淀粉 酶、大麦 β- 淀粉酶、普鲁兰酶的添加量和糖化结束 DE 值 4 个因素进行研究，确定最佳工艺为 3 种酶的添加量分 别为 0.20 、0.50 、1.05kg/t 原料，糖化结束DE 值控制在 48% 左右。选用高效阴离子交换色谱法分析制备的麦芽糖 浆中各糖组分含量，以峰面积外标法得出样品中麦芽糖含量为 70.7% ，符合超高麦芽糖标准。 超高麦芽糖；正交试验；高效阴离子交换色谱 Optimizing Holoenzymatic Preparation of Extremely High Maltose Syrup YE Hong-ling ，DU Xian-feng* (College of Tea and Food Technology, Anhui Agricultural University, Hefei 230036, China) Abstract ：Extremely high maltose syrup was enzymatically produced from broken rice. In the production of extremely high maltose syrup, thermal-stable α-amylase, barley-derived β-amylase and pullulanase were used. Orthogonal array design was employed to study the process conditions including amounts of these three enzymes and post-saccharification DE value, and the results showed that the optimal levels of amounts of thermal-stable α-amylase, barley-derived β-amylase and pullulanase and post-saccharification DE value were 0.20, 0.50 kg/t and 1.05 kg/t material and around 48%, respectively. Meanwhile, the sugar composition of the prepared product was analyzed by high performance anion-exchange chromatography (HPAC). Key words ：extremely high maltose syrup ；orthogonal array design ；high performance anion-exchange chromatography 中图分类号： TS244 文献标识码：A 文章编号：1002-6630(2010)20-0015-05 麦芽糖浆中麦芽糖含量高，葡萄糖含量低，外观 完全，严格控制液化和糖化结束 DE 值，最后采用高效 无色透明，具有甜度低，熬糖温度高，吸湿性低，抗 阴离子交换色谱法对制备的糖浆进行定性和定量分析。 结晶好等显著特点，是糖果工业更新换代的产品。且 本实验方法能大幅提高超高麦芽糖的产率，而且在品 糖浆黏性大，增稠性强，可用于各种果蔬浓缩饮料中。 种、质量、含量上都有新突破。此外，本研究