糖化酶在速溶红豆粉加工中的应用研究

Application research of saccharifying enzyme in instant red bean powder technology

摘要: 本研究主要利用糖化酶对红豆中淀粉的酶解作用,解决红豆粉溶解性较差的问题。采用单因素和正交实验,以粘度为指标,优化出糖化酶的最佳酶解条件。结果表明:当酶解温度为60℃、酶解时间为4h、p H为5、加酶量为300U/g时,制备的红豆浆粘度为1425m Pa·s,与未酶解的红豆浆相比,粘度降低了20.21%,红豆粉加工过程中浆液过于粘稠的问题得到有效的解决,进而提高了红豆粉的速溶性。

Abstract: The red bean starch was disassembled by enzymolysis function of saccharifying enzyme to solve the problem of poor solubility of red bean powder in the research. With viscosity for index, the best enzymolysis condition of the saccharifying enzyme was optimized by single factor and orthogonal experiment in the research.The results showed the viscosity of preparative red bean pulp was 1425 m Pa·s at enzyme solution temperature60℃, enzymolysis time 4h, p H5 and quantity of enzyme 300 U / g. The instant of red bean powder was improved effectively.