摘要
[目的]研究生物酶解法在婴幼儿米粉加工过程中的应用，以提高直链淀粉含量而抑制淀粉回生。[方法]选取适宜的复合酶对米粉进行酶解，通过酶种类的筛选、复合酶配比优化，酶解pH、酶作用温度、酶添加量及酶作用时间等条件单因素分析及Box-Benhnken试验设计，优化得到了复合酶解技术延缓米粉回生过程的工艺条件。[结果]考虑实际操作，得到最优酶解条件如下：酶解pH 5．9，酶解温度56℃，复合酶总添加量0．70μg／g，酶解时间120 min。该条件下得到实际的直链淀粉含量可达26．28％。经方差及回归方程分析得到各个条件及它们之间的交互作用对于米粉直链淀粉含量影响显著。[结论]通过该试验分析法优化得到的复合酶解技术可显著抑制淀粉回生，所得到的工艺条件可用于指导工业生产。
Abstract
Objective] The application of enzyme hydrolysis method in production process of infant rice paste was studied,in order to improve the content of amylopectin and restrain starch retrogradation.[Method] Through enzyme selection,compound enzyme ratio optimization,single fac-tor analysis such as pH,temperature,enzyme dosage,time,and Box-Benhnken experimental design,conditions for delay retrogradation process by complex enzymatic hydrolysis technology were optimized.[Result] Considering the actual conditions,the optimal conditions were as follows:pH 5.9,enzymolysis temperature 56℃,addition amount of compound enzymes 0.70μg/g,enzymolysis time 120 min.Under this condition the content of amylose could reach to 26.28%.Through variance and regression equation analysis,each condition and their interactions had significant effects on amylose content.[Conclusion] The optimized technique can significantly restrain starch retrogradation,the obtained conditions can be used to guide the industrial production.
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