论文编号:HG187 论文字数:5401,页数:16
摘 要：为提高婴幼儿米粉的消化吸收性能和冲调性能，项目对传统的米粉生产技术与酶水解技术相结合进行了试验研究。采用α－淀粉酶AN30对大米淀粉水解，确定了米浆酶水解的主要工艺参数：在米浆自然pH值条件下，α－淀粉酶AN30最佳反应温度为60℃，酶添加量为0.05％～0.1％（按米粉质量百分比），水解30min，DE值达到5％～10％。另外，酶的钝化条件为：70℃，15min。试验发现，米浆在70℃～100℃的预糊化有助于提高α－淀粉酶的酶解率。没有经过酶解的产品消化指数为83.6％，而经过酶解后产品的消化指数为92.6％，酶解后的产品消化吸收率提高了10％左右，这将更有利于婴幼儿的消化吸收。
关键词：婴幼儿米粉；α－淀粉酶；水解；消化指数
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 index
目 录
中文摘要I
英文摘要II
目录III
1. 绪论1
2. 实验部分3
2.1材料与仪器 3
2.1.1材料 3
2.1.2仪器 3
2.2实验方法3
2.2.1婴幼儿谷基配方米粉酶法生产工艺 3
2.2.2酶活性测定方法 3
2.2.3DE值测量方法 4
2.2.4粘度的测定方法 5
2.2.5产品消化吸收率测定 5
3. 结果与讨论6
3.1酶活性影响因素 6
3.2预糊化对酶解作用的影响 7
3.3酶添加量的确定 7
3.4酶钝化参数测定 8
3.5产品消化吸收率 9
4．总结与展望11
致谢12
参考文献13
婴幼儿谷基配方米粉酶法水解工艺研究......