嬰幼兒谷基配方米粉酶法水解工藝研究

化工論文編號:HG187  論文字數:5401,頁數:16

目  錄
中文摘要 I
英文摘要 II
目錄 III
1. 緒論 1
2. 實驗部分 3
 2.1材料與儀器    3
 2.1.1材料   3
 2.1.2儀器   3
 2.2實驗方法 3
 2.2.1嬰幼兒谷基配方米粉酶法生產工藝   3
 2.2.2酶活性測定方法   3
 2.2.3DE值測量方法   4
 2.2.4粘度的測定方法   5
 2.2.5產品消化吸收率測定   5
3. 結果與討論 6
 3.1酶活性影響因素   6
 3.2預糊化對酶解作用的影響   7
 3.3酶添加量的確定   7
 3.4酶鈍化參數測定   8
 3.5產品消化吸收率   9
4．總結與展望 11
致謝 12
參考文獻 13

摘  要：為提高嬰幼兒米粉的消化吸收性能和沖調性能，項目對傳統的米粉生產技術與酶水解技術相結合進行了試驗研究。采用α－淀粉酶AN30對大米淀粉水解，確定了米漿酶水解的主要工藝參數：在米漿自然pH值條件下，α－淀粉酶AN30最佳反應溫度為60℃，酶添加量為0.05％～0.1％（按米粉質量百分比），水解30min，DE值達到5％～10％。另外，酶的鈍化條件為：70℃，15min。試驗發現，米漿在70℃～100℃的預糊化有助于提高α－淀粉酶的酶解率。沒有經過酶解的產品消化指數為83.6％，而經過酶解后產品的消化指數為92.6％，酶解后的產品消化吸收率提高了10％左右，這將更有利于嬰幼兒的消化吸收。
關鍵詞：嬰幼兒米粉；α－淀粉酶；水解；消化指數

Abstract: The digestion and absorption quality of infant formula rice flour could be improved if technology of enzymolysis of rice flour was combined with traditional production of infant formula rice flour. α-amylase named AN30 was selected to hydrolyze rice flour to meet dietary demand of infant. The results showed that the optimal enzymolysis temperature forα-amylase was 60℃ with crude pH value of rice slurry and DE value in the range of 5% to 10% was obtained by adding 0.05% to 0.1% enzyme amount to rice mass and hydrolyzing 30min. α-amylase AN30 was found to be inactive by heating at 70℃ for 15min. The ratio of enzymolysis was increased with pre-gelatinization of rice slurry at 70℃ to 100℃. Digest index of the product which has not been hydrolysis is 83.6%,and which has been hydrolysis is 92.6%,the digest index increased by 10%. This will be more conducive to digestion and absorption of infants formula.

Key words: infant formula rice flour;α-amylase; hydrolysis; digestion inde