贵州农业科学
貴州農業科學
귀주농업과학
GUIZHOU AGRICULTURAL SCIENCES
2015年
5期
191-194,198
,共5页
甜荞麦%金荞茶粉%糖化%响应面
甜蕎麥%金蕎茶粉%糖化%響應麵
첨교맥%금교다분%당화%향응면
common buckwheat%golden buckwheat tea powder%saccharification%response surface
为丰富荞麦酒的营养成分，提高荞麦酒的保健价值，以发芽甜荞麦种子粉为主要原料，添加金荞茶粉后进行糖化，采用响应面法优化其糖化工艺。结果表明：各因素对还原糖含量影响的大小为糖化温度＞糖化 pH＞糖化酶添加量，其最佳糖化工艺为糖化温度65．63℃，糖化 pH4．63，糖化酶添加量5．15％，该条件下，还原糖最高含，为24．83％。
為豐富蕎麥酒的營養成分，提高蕎麥酒的保健價值，以髮芽甜蕎麥種子粉為主要原料，添加金蕎茶粉後進行糖化，採用響應麵法優化其糖化工藝。結果錶明：各因素對還原糖含量影響的大小為糖化溫度＞糖化 pH＞糖化酶添加量，其最佳糖化工藝為糖化溫度65．63℃，糖化 pH4．63，糖化酶添加量5．15％，該條件下，還原糖最高含，為24．83％。
위봉부교맥주적영양성분，제고교맥주적보건개치，이발아첨교맥충자분위주요원료，첨가금교다분후진행당화，채용향응면법우화기당화공예。결과표명：각인소대환원당함량영향적대소위당화온도＞당화 pH＞당화매첨가량，기최가당화공예위당화온도65．63℃，당화 pH4．63，당화매첨가량5．15％，해조건하，환원당최고함，위24．83％。
In order to enrich nutritional components and improve health care value of buckwheat wine, the saccharification process of sprouting common buckwheat seed powder after adding golden buckwheat tea powder were studied using response surface analysis method.The results showed that the factor importance affecting the reducing sugar contents is saccharification temperature> saccharification pH >adding amount of glucoamylase.The optimal technological conditions for saccharification are temperature of 65.63℃,glycosylated pH of 4.63,and saccharifying enzyme of 5.15%.This way,reducing sugar content is up to 24.83%.
