薏米酒发酵前淀粉液化及糖化条件的优化.PDF

※生物工程 食品科学 2013, Vol.34, No.05 197 薏米酒发酵前淀粉液化及糖化条件的优化 1 2 1,2,* 郭克娜 ，姜璐璐 ，阚建全 (1.西南大学食品科学学院，重庆 4007 16 ；2.重庆市特色食品工程技术研究中心，重庆 4007 16) 摘  要：以薏米为原料，以葡萄糖当量值(DE值)为评价指标，对薏米酒微生物发酵前淀粉液化及糖化工艺进行研 α 究，考察酶添加量、pH值、温度、时间对DE值的影响。结果表明，最优的液化工艺条件为 -淀粉酶添加量2.0%、 pH6.5、液化温度60 ℃、液化时间3.0h ；糖化最优工艺条件为糖化温度55 ℃、pH4.5、糖化酶添加量2.5%、糖化时间 2.5h 。在此条件下，最终水解液的还原糖含量和DE值分别达到6.87g/ 100mL和76.4%。 关键词：薏米酒；淀粉；液化；糖化 Optimization of Process Conditions for Starch Liquefacation and Saccharification before Fermentation of Coix lachryma jobi - Wine 1 2 1,2,* GUO Ke-na ，JIANG Lu-lu ，KAN Jian-quan (1. College of Food Science, Southwest University, Chongqing 4007 16, China ； 2. Chongqing Special Food Programme and Technology Research Center, Chongqing 4007 16, China) Abstract ：Taking coixseed as the raw material, the liquefaction and saccharification of starch before fermentation for producing coixseed wine were investigated to explore the effects of enzyme addition amount, pH, temperature and time on DE value. The optimal liquefaction conditions were amylase amount of 2.0%, pH 6.5, hydrolysis temperature of 60 ℃ and hydrolysis time of 3.0 h. The optimal saccharification process required hydrolysis temperature of 55 ℃, pH 4.5, glucoamylase amount of 2.5% and saccharification time of 2.5 h. Under these optimal conditions, the content of reducing sugar and DE value in hydrolyzed fluid were 6.87 g/100 mL and 76.4%, respectively. Key