双酶法制备糙米乳工艺

糙米营养全面,富含生物活性物质和矿物质,但由于其组织结构的原因,口感较差,人体难于消化,制约了它在人们膳食中的消费。研究一种糙米乳的生产工艺,为提高糙米的可食性开拓新的途径。采用双酶法降解糙米所含大量淀粉,既可降低米乳的浆液黏度,改善口感和状态,又能提高米乳中葡萄糖含量,降低生产成本。利用α-淀粉酶和糖化酶对糙米乳液进行液化和糖化处理,通过单因素试验和正交试验,以DE值(葡萄糖当量)为指标,优化了糙米酶解的工艺参数:α-淀粉酶用量为0.35g/100mL,65℃保温40min;糖化酶用量0.35g/100mL,60℃保温8h。酶解后淀粉降解,DE值达到最高35.68%,乳液状态良好。

Brown rice milk processing technology of double enzymes hydrolysis

Brown rice has comprehensive nutrient content,bioactive substances and minerals.But its consumption in diet is restricted with its indigestibility and poor taste induced by special tissue structure of brown rice.This paper was aiming at the enzymatic processing technology of brown rice milk in order to provide a new effective way to increase its ediblity.Two enzymes were used to hydrolyze rich starch in brown rice to decrease the viscosity and improve the taste and status of brown rice milk,simultaneously the content of glucose was raised in the milk and production cost was reduced.The liquefacion and saccharification of brown rice milk were catalyzed by α-amylase and glucoamylase respectively,and the most suitable enzymatic hydrolysis parameters were determined with the Index of DE （dextrose equivalent）.Through single factor experiments and orthogonal experimental design,the optimum hydrolysis process parameters of the brown rice were given as：α-amylase 0.35 g/100 mL,65 ℃ for 40 min; glucoamylase 0.35 g/100 mL,60 ℃ for 8 h.After enzymatic hydrolysis,starch was degraded,DE was reached optima of 35.68％ and the sensory properties of the milk were in good status.