宋佳敏,安香玉,李玉杰,王成祥,刘敬科,郝建雄.发芽糙小米饮料液化工艺条件优化[J].食品安全质量检测学报,2022,13(9):2932-2939
发芽糙小米饮料液化工艺条件优化
Optimization of liquefaction process of germinated brown millet beverage
投稿时间:2021-12-26  修订日期:2022-04-26
DOI:
中文关键词:  发芽糙小米  液化  葡萄糖当量值  响应面  饮料
英文关键词:germinated brown millet  liquefaction  dextrose equivalent value  response surface  beverage
基金项目:国家自然科学基金项目(31972170)、河北省科技厅重点研发计划(19227110D)、河北省自然科学基金杰出青年基金项目(C2018208085)
作者单位
宋佳敏 河北科技大学食品与生物学院 
安香玉 河北科技大学食品与生物学院 
李玉杰 河北科技大学食品与生物学院 
王成祥 河北同福粥道食品有限公司 
刘敬科 河北省农林科学院谷子研究所 
郝建雄 河北科技大学食品与生物学院 
AuthorInstitution
SONG Jia-Min College of Food Science and Biology, Hebei University of Science Technology 
AN Xiang-Yu College of Food Science and Biology, Hebei University of Science Technology 
LI Yu-Jie College of Food Science and Biology, Hebei University of Science Technology 
WANG Cheng-Xiang Hebei Tongfu Congee Food Co., Ltd 
LIU Jing-Ke Millet Institute of Hebei Agriculture and Forest Academy 
HAO Jian-Xiong College of Food Science and Biology, Hebei University of Science Technology 
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中文摘要:
      目的 以发芽糙小米为主要原料, 制备发芽糙小米饮料, 并对其液化工艺进行优化。方法 以葡萄糖当量(dextrose equivalent, DE)值为评价指标, 研究中温α-淀粉酶添加量、液化pH、液化温度、液化时间对发芽糙小米饮料液化效果的影响, 采用单因素及响应面实验对液化工艺参数进行优化, 建立最优工艺条件。结果 各因素对DE值影响大小顺序为中温α-淀粉酶添加量>液化时间>液化温度>液化pH; 其最佳液化工艺条件为中温α-淀粉酶添加量12 U/g、液化pH 6.0、液化温度64 ℃、液化时间42 min。在此条件下, 发芽糙小米液的DE值为(36.32±0.23)%。结论 所建模型能合理地预测和分析发芽糙小米液的DE值, 适量添加中温α-淀粉酶能够有效提高淀粉水解程度, 改善饮料品质, 该研究为今后小米产品研发中的液化工艺提供了理论支持。
英文摘要:
      Objective To prepare germinating brown millet beverage with germinated brown millet as the main raw material, and optimize its liquefaction process. Methods Using dextrose equivalent (DE) value as evaluation index, the effects of moderate temperature α-amylase addition, liquefaction pH, liquefaction temperature and liquefaction time on the liquefaction effects of germinated brown millet beverage were optimized, the processing parameters of liquefaction process were optimized through single factor and the response surface test. Results The order of various factors on DE value was medium temperature α-amylase addition>liquefaction time>liquefaction temperature>liquefaction pH; the optimal liquefaction conditions were as follows: Moderate temperature α-amylase addition 12 U/g, liquefaction pH 6.0, liquefaction temperature 64 ℃ and liquefaction time 42 min. Under these conditions, the DE value of sprouting rough millet liquid was (36.32±0.23)%. Conclusion The model can reasonably predict and analyze the DE value of germinated brown millet liquid, appropriate addition of the medium temperature α-amylase can effectively improve the degree of starch hydrolysis and improve the quality of beverage, this study provides theoretical supports for the liquefaction process in the research and development of millet products in the future.
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