Study on the sacharification process of maize KbaC beverage

doi:10.13386/j.issn1002-0306.2012.18.072

Study on the sacharification process of maize KbaC beverage[J]. Science and Technology of Food Industry, 2012, (18): 241-244. DOI: 10.13386/j.issn1002-0306.2012.18.072

Citation:

Study on the sacharification process of maize KbaC beverage[J]. Science and Technology of Food Industry, 2012, (18): 241-244. DOI: 10.13386/j.issn1002-0306.2012.18.072

Citation:

Study on the sacharification process of maize KbaC beverage[J]. Science and Technology of Food Industry, 2012, (18): 241-244. DOI: 10.13386/j.issn1002-0306.2012.18.072

Study on the sacharification process of maize KbaC beverage

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The sacharification technology of maize KbaC beverage was investigated.The liquefaction condition was determined by single factor and orthogonal test which were used to study the effect of glucoamylase dosage, temperature, pH and sacharification time on sacharification technology.The results showed that the optimal process conditions for the DE of sacharification products were as follows:120U/g glucamylase, 50℃, 3h and pH4.0, under such conditions, the DE of sacharification products was 59.27%.The products were suitable for industrial production with transparent and sweet taste.

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Study on the sacharification process of maize KbaC beverage

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