玉米格瓦斯饮料糖化工艺的研究

Study on the sacharification process of maize KbaC beverage

摘要: 探讨了以玉米为原料发酵格瓦斯饮料的糖化工艺条件。研究了葡萄糖化酶添加量、温度、pH和糖化时间对糖化液品质的影响。经过单因素和正交实验,并以淀粉水解度为评价指标,优化糖化工艺。结果表明,最优糖化条件为:葡萄糖化酶120U/g,糖化温度50℃,糖化时间3h,pH4.0,在此条件下,糖化液DE值为59.27%,制得的糖化液颜色透明,口感甘甜,适合工业生产。

Abstract: The sacharification technology of maize KbaC beverage was investigated.The liquefaction condition was determined by single factor and orthogonal test which were used to study the effect of glucoamylase dosage, temperature, pH and sacharification time on sacharification technology.The results showed that the optimal process conditions for the DE of sacharification products were as follows:120U/g glucamylase, 50℃, 3h and pH4.0, under such conditions, the DE of sacharification products was 59.27%.The products were suitable for industrial production with transparent and sweet taste.