酿酒
釀酒
양주
Liquor Making
2015年
5期
65-67
,共3页
淀粉%液化%酶
澱粉%液化%酶
정분%액화%매
starch%deliquesce%enzyme
采用单因素试验研究了耐高温α-淀粉酶的添加量、液化时间、CaCl2保护剂的添加量对液化DE值的影响,采用二次回归正交旋转组合试验对玉米淀粉液化条件进行了优化.研究结果表明最优液化条件为:耐高温α-酶添加量为20u/g干基淀粉、液化时间为20min、CaCl2保护剂添加量为0.2%,DE值达到16.14%.
採用單因素試驗研究瞭耐高溫α-澱粉酶的添加量、液化時間、CaCl2保護劑的添加量對液化DE值的影響,採用二次迴歸正交鏇轉組閤試驗對玉米澱粉液化條件進行瞭優化.研究結果錶明最優液化條件為:耐高溫α-酶添加量為20u/g榦基澱粉、液化時間為20min、CaCl2保護劑添加量為0.2%,DE值達到16.14%.
채용단인소시험연구료내고온α-정분매적첨가량、액화시간、CaCl2보호제적첨가량대액화DE치적영향,채용이차회귀정교선전조합시험대옥미정분액화조건진행료우화.연구결과표명최우액화조건위:내고온α-매첨가량위20u/g간기정분、액화시간위20min、CaCl2보호제첨가량위0.2%,DE치체도16.14%.
The single factor experiment were used to study the impacts of thermostable α-amylase addition, deliquesce time, CaCl 2 protectant addition on DE values. Optimize the conditions of deliquesce maize starch with the design of rotation-regression-orthogonal combination.The results show that the optimal deliquesce conditions are:thermostableα-amylase addition is 20u/g starch, deliquesce time is 20min, CaCl2 protectant addition is 0.2%, DE value reachs to 16.14%.
