CAJ | 학술논문

以小米破碎粒作为原料,利用复合酶法制备小米乳饮料.确定最佳的复合酶制剂配方和酶解工艺.结果表明:"复合酶400 P"-耐高温α-淀粉酶/蛋白酶复合酶制剂最终加酶量为0.10%,酶解时间为60 min;糖化酶和纤维素酶按质量比4:1混合,加酶量为0.25%,相应的酶解时间为60 min.并对研制的酶解小米乳饮料进行气相色谱-质谱法(GC-MS)分析,确认了其中14种组分,其中醇类3种、烃类3种、脂肪酸类2种、酯类2种、吡嗪类2种、喹啉氮氧化物和角鲨烯各1种.这些结果和数据可为今后小米资源的有效利用提供数据参考.
이소미파쇄립작위원료,이용복합매법제비소미유음료.학정최가적복합매제제배방화매해공예.결과표명:"복합매400 P"-내고온α-정분매/단백매복합매제제최종가매량위0.10%,매해시간위60 min;당화매화섬유소매안질량비4:1혼합,가매량위0.25%,상응적매해시간위60 min.병대연제적매해소미유음료진행기상색보-질보법(GC-MS)분석,학인료기중14충조분,기중순류3충、경류3충、지방산류2충、지류2충、필진류2충、규람담양화물화각사희각1충.저사결과화수거가위금후소미자원적유효이용제공수거삼고.
A type of millet beverage with the broken millets as material and the combined-enzyme method was developed in the study. Result showed that additive volume of"compound enzyme-400 P/mixture of heat resistα-amylase and proteinase"was 0.1%, and the optimum enzymatic hydrolysis time was 60 min. Glucoamylase and cellulase were mixed with the proportion of 4:1 mass ratio, the additive volume of this compound enzyme was 0.25%and the optimum enzymatic hydrolysis time was 60 min. 14 kinds of volatile components of the millet beverage are confirmed by Gas chromatography-mass spectrometry (GC-MS), including 3 kinds of alcohols and hydrocarbons, 2 kinds of fatty acids, esters and pyrazines, 1 kind of quinoline nitrogen oxides and squalene. These data can provide supports for effective use of millet resources in the future.