红小米酵素的制备及其工艺条件优化研究
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摘要
以辽宁省朝阳市北票地区特有的红谷子为主要原料,利用酵母菌发酵制备小米酵素。以α-淀粉酶活力为测定指标,通过正交试验确定制备小米酵素的最优发酵条件为:发酵时间3.5 h、发酵温度32℃、干酵母接种量3.5%,此条件下制得的小米酵素α-淀粉酶活力最大。
With the unique red millet in Liaoning Chaoyang Beipiao area as main raw materials, millet enzyme was prepared by yeast fermentation. Taking a-amylase activity as the measurement index, the optimal fermentation conditions for the preparation of millet enzyme were determined by orthogonal test as follows: fermentation time was 3.5 h, fermentation temperature was 32 ℃, the inoculum size of saccharomycetes was 3.5%. Millet enzyme a-amylase produced under these conditions had the greatest activity.
With the unique red millet in Liaoning Chaoyang Beipiao area as main raw materials, millet enzyme was prepared by yeast fermentation. Taking a-amylase activity as the measurement index, the optimal fermentation conditions for the preparation of millet enzyme were determined by orthogonal test as follows: fermentation time was 3.5 h, fermentation temperature was 32 ℃, the inoculum size of saccharomycetes was 3.5%. Millet enzyme a-amylase produced under these conditions had the greatest activity.
引文
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[4]牛广财,朱丹,左锋,等.糙米酵素发酵工艺的中试研究[J].China Brewing,2014,33(6):96-98.
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[7]隗程峰.液体曲黄酒酿造工艺研究[D].武汉:湖北工业大学,2016.
[8]庄桂.发酵麸皮制取红曲色素的初步研究[J].中国酿造,2007(4):13-16.
[9]林玲,王丽,张兴亚,等.气相色谱法测定黄酒中的高级醇[J].China Brewing,2011(5):170-172.
[10]詹金花,杨幼慧,吴孟才,等.黄皮糯米酒的酿造工艺及香气成分的研究[J].食品与发酵工业,2009,35(5):110-113.
[11]高年发.葡萄酒生产技术[M].北京:化学工业出版社,2005.
[12]朱宝镛.葡萄酒工业手册[M].北京:中国轻工业出版社,1995.
[13]J.DOGRA,Y.S.DHALIWA,MANORANJAN KALIA.Composition and nutritional quality of fababean and utilization in preparation of various Indian leavened products[J].Journal of dairying,foods&home sciences,2004,23(1):1-8.
[14]RAMADAN BR,SOROURMAH,HUSSEINAASI.Effectofgermination on phytochemical screening,rheological and breadmaking properties of mung bean[J].Assiut Journal of Agricultural Sciences,2001,32(4):153-166.