Optimization of Saccharification Process of Lufeng Aromatic Vinegar by Double-Enzymatic Method
To improve the production efficiency of Lufeng aromatic vinegar,α-amylase and glucoamylase are added to optimize the saccharification process during the production of Lufeng aromatic vinegar.The saccharification process includes two parts:liquefaction process and saccharification process.In the liquefaction experiment,reducing sugar is used as the index.In the saccharification experiment,reducing sugar is used as the main index,and flavonoids and amino acid nitrogen are used as the secondary indexes.On the basis of single factor experiment,response surface analysis method is used to optimize the parameters in the saccharification process of Lufeng aromatic vinegar.The results show that the optimal process parameters for saccharification of Lufeng aromatic vinegar are as follows:the addition amount of α-amylase is 2.272％,the liquefaction pH is 4.9,the liquefaction temperature is 50 ℃ and the liquefaction time is 43 min.Under these conditions,the content of reducing sugar is 5.372 g/100 g.According to practical production conditions,when the addition amount of glucoamylase is 2.336％,the saccharification pH is 4,the saccharification temperature is 55 ℃,the saccharification time is 60 min,the cooking time is 1 h and the solid-liquid ratio is 1∶3.the content of reducing sugar is 13.614 g/100 g,the flavonoid content is 6.867 mg/L,and the amino acid nitrogen content is 0.101 724 g/dL.
NETL
NSTL
万方数据
维普
