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投稿时间：2022-05-31
投稿时间：2022-05-31
中文摘要: 为探究龙眼核发酵酿制保健酒原料预处理方式，对龙眼核淀粉酶解工艺进行优化。采用中温α-淀粉酶和糖化酶对龙眼核粉进行酶解处理，以还原糖含量为评价指标，通过单因素试验和正交试验优化酶解工艺条件，并比较了双酶协同酶解和两步酶解的效果。最终确定双酶协同酶解法效果优于两步酶解法，其最佳工艺条件为40 U/g中温α-淀粉酶和180 U/g 糖化酶、pH6.0、酶解温度65 ℃、酶解时间120 min。在此条件下还原糖含量为75.93%，与两步酶解法相比，其还原糖含量高44.94%，时间缩短80 min。
Abstract:To explore the pretreatment method of raw materials for producing health wine by fermentation with longan kernel，the enzymatic hydrolysis process of longan kernel starch was optimized. The enzymatic hydrolysis of longan kernel powder was carried out by medium-temperature α-amylase and glucoamylase. With the content of reducing sugar as evaluation index，the enzymatic hydrolysis conditions were optimized by single factor experiment and orthogonal experiment，and the effects of two-enzyme synergistic hydrolysis and two-step enzymatic hydrolysis were compared. It was finally determined that two-enzyme synergistic hydrolysis was better than two-step enzymatic hydrolysis，and the optimal process conditions were as follows：medium-temperature α-amylase of 40 U/g and glucoamylase of 180 U/g，pH6.0，enzymatic hydrolysis temperature 65 ℃，and enzymatic hydrolysis time 120 min. Under these conditions，the content of reducing sugar was 75.93%，which was 44.94% higher than that of two-step enzymatic hydrolysis，and the enzymatic hydrolysis time was shortened by 80 min.
文章编号：202401015 中图分类号： 文献标志码：
基金项目:茂名市科技计划项目（KJ049）；广东省岭南特色果蔬加工关键技术及应用工程技术研究中心项目（粤科函产学研字﹝2015﹞1487 号）；广东普通高校食品科学创新团队项目（2016KCXTD020）
| 作者 | 单位 |
| 张玲1，2，陈淇2，高伟芳3，叶家怡2，黄盛锋3 *，温婉仪2 | 1. 广东省岭南特色果蔬加工及应用工程技术研究中心，广东茂名 525000；2. 广东石油化工学院生物与食品工程学院，广东茂名 525000；3. 广东丹唇食品科技有限公司，广东茂名 525248 |
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