Optimization of Liquefaction and Saccharification Technology of Manchu Sour Tea by Response Surface Methodology

In this study,corn,glutinous rice,soybeans and millet were used as raw materials to make Manchu sour tea,the liquefaction and saccharification technologies of Manchu sour tea were optimized. Taking the dextrose equivalent(DE value)as the evaluation index,the liquefaction and saccharification processes were optimized by the response surface experiment with the enzyme addition amount,reaction time,reaction temperature and reaction pH as the influencing factors. Results showed the optimized condition of liquefaction were 6 U/g amylase LT,33 min,72 ℃,pH6.5. Under these conditions,the DE value reached 21.32%±0.09%. The optimized conditions of saccharification were 140 U/g Diazyme P25,5 h,56 ℃,pH4.6. Under these conditions,the DE value reached 51.92%±0.13%. The high content of reducing sugar under this process condition was 0.0997 g/mL,and it could provide technical parameters for the industrial production of Manchu sour tea.