酿酒酵母与亚硫酸氢钠浸泡玉米对淀粉得率的影响.PDFVIP

※工艺技术 食品科学 2010, Vol. 31, No. 16 135 1 2 2 3 1 1 , 刘俊梅 ，吴 杰 ，王金枝 ，李琢伟 ，赵亚男 ，胡耀辉 * (1.吉林农业大学食品科学与工程学院，吉林 长春 130118 ；2. 吉林中粮生化科技有限公司，吉林 长春 130033 ； 3.长春职业技术学院，吉林 长春 130051) 采用二级浸泡玉米的方法，通过亚硫酸氢钠与酿酒酵母共同作用，来提高淀粉的产率。通过单因素试验 确定一级浸泡玉米的工艺条件为亚硫酸氢钠溶液质量浓度 0.15g/mL 、乳酸质量浓度0.3g/mL 、浸泡时间 10h、浸泡 温度 50 ℃；二级浸泡玉米工艺条件为浸泡温度40 ℃、浸泡时间24h 、亚硫酸氢钠质量浓度0.1g/mL 、5%( V/V)酿酒 酵母接菌量。此浸泡工艺大大缩短生产周期，降低了淀粉生产的成本。 亚硫酸氢钠；二级浸泡；酿酒酵母；淀粉得率 Effect of Steeping in Natrium Bisulfurosum Suspension of Saccharomyces cerevisiae on Corn Starch Production 1 2 2 3 1 1, LIU Jun-mei ，WU Jie ，WANG Jin-zhi ，LI Zhuo-wei ，ZHAO Ya-nan ，HU Yao-hui * (1. College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China； 2. Jilin China Oil and Foodstuffs Corporation Biochemical Co. Ltd., Changchun 130033, China ； 3. Changchun Vocational and Technical College, Changchun 130051, China) Abstract ：A two-step steeping method was used to produce corn starch. In the second step, a natrium sisulfurosum suspension of Saccharomyces cerevisiae was used to steep corn. Through single factor investigations, the optimum conditions for the first step were determined to be: natrium sisulfurosum concentration 0.15 g/mL, lactic acid concentration 0.3 g/mL, steeping temperature 50 ℃ and steeping time 10 h, and those for the second step were as follows: steeping temperature 40 ℃, steeping time 24 h, natrium sisulfurosum concentration 0.1 g/mL and inoculum size 5% ( V/V). This steeping method could largely shorten production cycle and lower t