两级酶解工艺制备超高麦芽糖浆的研究.pdf

食品与酵科拉
Food and Fermentation Technolog
第51卷(第2期)Vol.57,Mo.2
两级酶解工艺制备超高麦芽糖浆的研究
夏永军,沈哲胜2,艾连中,王光强
(1.上海理工大学医疗器械与食品学院,上海20009:2.上海好成食品发展有限公司,上海200240)
摘要:本实验利用两级糖化法制备超高麦芽糟浆、并对其工业参数对麦芽糖含量的影响进行了初步研究。大麦β-
淀粉酶与普鲁兰酶协同糖化作为一级糖化工序,其用量分别为0.8、1.2kgh干物质,酶解糖化44h,酶解液中麦芽糖含
量高达79.62%利用中温淀粉晦对酶解液进行二级糖化,糖化结束后麦芽糖含暈稍有提高,达到81.75%,且残余淀
粉含量显著降低,碘试颜色由一级糖化的红棕色变为黄色。本工艺在提高产品中麦芽糖含量的同时,有效低降低了麦
芽糖浆中残余淀粉含量,各项检測指标都符合超高麦芽糖浆标准
关键词:两级糖化;大麦β-淀粉酶;普鲁兰酶;超高麦芽糖浆
中图分类号:TS201.25
文献标识码:A
文章编号:1674-506X(2015)02-0070-0004
Production of Ultra-high Maltose Syrup by a Two-stage
Saccharifying Method
XIA Yong-jun, SHEN Zhe-sheng, AI Lian-zhong WANG Guang-qiang
(1. chool of a Instrument and Food Engieering, liter y of hugh or Seience and Technology
Shanghai 200093.Chin
2.Shangai Haocheng Food Dewelopment o, id, Shanghai 200240 China)
Ahstract: The use of a two-stage saccharifying method for the conversion of slarch inlo ultra-high maltose syrup
was studied. The factors that affect the yield of maltose syrup were investigated. In the first saccharifying stage
(FS), barley-derived B-amylase (8kg/t ry mass )and pullulanase (1. 2kg/t dry ma)were used to collaborative
saccharification and the saccharification time was 44h. When the saccharification finished, the vield of maltose
syrup was up to 79.62%e. In the second saccharifying stage (SS), midrange thermal stable amylase was used to re
duce residual starch. Compare to the IS stage, the result shows that color reaction of iodine of SS was change
from reddish brown to yellow and the yield of maltose syrup was up to 81.75%4
Key words Lwo-slage saccharifying method; barley-derived -amy lase; pullulanase; ultra-high maltose syrup
doi:10.3969jisn.1674-506X.2015.0)2-016
麦芽糖浆是以优质淀粉为原料,经过液化、糖的甜度和高营养性,适用于代替热能食品;具有良好
化、脱色过滤、精致、浓缩而成的以麦芽糖为主要成的水溶、粘度、冰点等物化特性,可以代替部分蔗
分的淀粉糖产品,被广泛应用于糖果、冷饮制品、乳糖;具有较低的吸潮性和较高的保湿性,并且抗结
制品等食品和医药行业3,麦芽糖浆具有温和适中晶性能良好,能抑制食品脱水和淀粉老化,延长食
收稿日期:2015-01-20
基金项目:2013年上海市闵行区产学研合作项目(2013MI1090)。
作者简介:夏永军(1981-),男,讲师,博士。主要从事食品微生物及功能食品的研究
通讯作者:王光强(1985-),男,讲师,博士:主要从事食品生物技术研究。
21994-2015ChinaAcademicJournalElectronicPublishingHouse.Allrightsreservedhttp://www.cnki.net