吴纯丽
(中绿食品集团有限公司,福建厦门361009)
摘要:利用酶解技术将禾谷类作物中的淀粉转化为糖,以此替代谷物饮料生产时需添加的白砂糖。结果表明,熟化的燕麦和大米经过淀粉酶、糖化酶、蛋白酶、肽酶四种酶制剂的协同酶解作用获得酶解产物,加入添加剂调节稠度和修饰口感,再过胶体磨后高压均质、灌装杀菌制得谷物饮料成品。由正交试验可得出,麦类与米类配比为(燕麦75g+大米75g)/1kg谷物饮料、添加糖化酶量1g/150g谷物粉、均质压力组合为初级压力5MPA+二级压力20MPA。此法生产的饮料具有口感清甜、滋味绵长饱满、谷物风味明显的特征。该研究对谷物饮料配方中白砂糖的替代、调节谷物饮料的浓稠度具有重要的实践意义。此饮料最大的优点,是既不需要额外添加白砂糖、也无需加入香精香料和色素,便可获得甜度适宜、香气浓郁、天然健康的产品。
关键词:禾谷类作物;酶解技术;复合酶;淀粉酶;糖化酶;蛋白酶;肽酶;高压均质
Study on the Enzyme Technology of Grain Starch Turning to Carbohydrate and the Processing Technology of Cereals Drinks
WU Chun-li
(Green Food Group Co. Ltd.,Xiamen 361009,China)
Abstract: Turning the starch of grain to carbohydrate by the enzyme technology,it can replace sugar at the produce ofcereals drink. The main processing technology include: includes,glucoamylase,proteinase and peptidase act on theprepared oats and rice,after that join with additive,grind,well distributed,and disinfect. The best arguments include:(75g oats+75g rice)/1kg drink、1g glucoamylase/150g cereals、5MPA+ 20MPA homogeneity stress。The strong point ofthe cereals drink is: no sugar,perfume and pigment,good sweet taste,rich smell,natural and healthy.
Key words: enzyme technology of grain;starch of grain turning to sugar;amylase;glucoamylase;protease;peptidase;highpressure homogeneous
(2016年第19卷第4期)