文章摘要
刘轲,刘建华,赵林杰,卫星,张志健.豆薯糖化液制备技术研究[J].广东农业科学,2013,40(15):107-110
查看全文    HTML 豆薯糖化液制备技术研究
Preparation technology of jicama saccharification liquid
  
DOI:
中文关键词: 豆薯  液化  糖化  脱色
英文关键词: jicama  liquefaction  saccharification  decolorization
基金项目:
作者单位
刘轲,刘建华,赵林杰,卫星,张志健 1.陕西理工学院生物科学与工程学院陕西汉中723000
2.陕西省黑色有机食品工程技术研究中心陕西汉中723000 
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中文摘要:
      以去皮、打浆所得的豆薯原浆为原料,以浆液中还原糖含量为依据,通过单因素试验和正交试验,对豆薯原浆的液化、糖化以及糖化液的脱色技术进行了研究。结果表明,豆薯原浆的液化条件为:φ-淀粉酶(3 700 U/g)用量为11‰、pH为6.0、温度为6℃、时间为2 h;糖化条件为院糖化酶(50 000 U/g0用量为0.9‰、pH为4.0、温度为55℃、时间为4 h;脱色剂以活性炭为宜,其用量为1%。
英文摘要:
      Liquefaction and saccharification of puree of jicama,as well as decolorization technology of saccharification liquid were studied by taking the puree of peeling and beating jicama as raw material,and the reducing sugar in puree as main component of research, through the single factor experiment and orthogonal experiment. The results showed that,liquefied conditions of puree of jicama were as below: concentration and levels of φ-amylase were 3 700 U/g and 11‰respectively, pH 6.0, temperature 65℃, time 2 h.Saccharification conditions of puree of jicama were as below: concentration and levels of glucoamylase were 50 000 U/g and 0.911‰ respectively. pH 4.0 temperature 55℃, and time 4 h. Taking the active carbon as decoloring agents,its level was 1%.
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