藜麦饮料液化糖化工艺研究Study on Liquefaction and Saccharification of Quinoa Beverage
李贞景;薛意斌;张兰;果嘉成;李欣忆;安中平;王昌禄;
摘要(Abstract)：
[目的]优化藜麦淀粉进行水解时的液化和糖化的工艺条件。[方法]以藜麦为原料,DE值为主要评估指标,采用单因素和正交试验设计对藜麦饮料生产中的淀粉液化和糖化工艺进行优化研究。[结果]最优液化工艺条件为α-淀粉酶用量11 U/g、液化时间45 min、液化温度65℃、pH 7.0,此时液化DE值为24.46%。最优糖化工艺条件:糖化酶用量110 U/g、糖化时间70 min、糖化温度70℃、pH 5.0,糖化DE值为63.45%。[结论]该研究可为藜麦在饮料研发方向提供一定的参考。
关键词(KeyWords)： 藜麦;液化;糖化;工艺
基金项目(Foundation): 天津科技大学大学生实验室创新基金(1614A215)
作者(Author): 李贞景;薛意斌;张兰;果嘉成;李欣忆;安中平;王昌禄;
Email:
DOI: 10.13989/j.cnki.0517-6611.2018.18.044
参考文献(References)：
- [1]GRAF B L,ROJAS-SILVA P,ROJO L E,et al.Innovations in health value and functional food development of quinoa(Chenopodium quinoa Willd.)[J].Compr Rev Food Sci Food Saf,2015,14(4):431-445.
- [2]RUALES J,NAIR B M.Content of fat,vitamins and minerals in quinoa(Chenopodium quinoa,Willd)seeds[J].Food chemistry,1993,48(2):131-136.
- [3]ALVAREZ-JUBETE L,ARENDT E K,GALLAGHER E.Nutritive value and chemical composition of pseudocereals as gluten-free ingredients[J].Int J Food Sci Nutr,2009,60(S4):240-257.
- [4]SCHLICK G,BUBENHEIM D L.Quinoa:Candidate crop for NASA's controlled ecological life support systems[M]//JANICK J.Progress in new crops.Arlington,VA:ASHS Press,1996:632-640.
- [5]RUALES J,DE GRIJALVA Y,LOPEZ-JARAMILLO P,et al.The nutritional quality of an infant food from quinoa and its effect on the plasma level of insulin-like growth factor-1(IGF-1)in undernourished children[J].International journal of food sciences&nutrition,2002,53(2):143-154.
- [6]DE CARVALHO F G,OVIDIO P P,PADOVAN G J.et al.Metabolic parameters of postmenopausal women after quinoa or corn flakes intake:A prospective and double-blind study[J].International journal of food sciences&nutrition,2014,65(3):380-385.
- [7]ZEVALLOS V F,HERENCIA L I,CHANG F J,et al.Gastrointestinal effects of eating quinoa(Chenopodium quinoa Willd.)in celiac patients[J].The American journal of gastroenterology,2014,109(2):270-278.
- [8]FARINAZZI-MACHADO F M V,BARBALHO S M,OSHIIWA M,et al.Use of cereal bars with quinoa(Chenopodium quinoa W.)to reduce risk factors related to cardiovascular diseases[J].Cienc Technol Aliment Campinas,2012,32(2):239-244.
- [9]BHARGAVA A,SHUKLA S,OHRI D.Chenopodium quinoa:An indian perspective[J].Industrial crops&products,2006,23(1):73-87.
- [10]VEGA-GCLVEZ A,MIRANDA M,VERGARA J,et al.Nutrition facts and functional potential of quinoa(Chenopodium quinoa Willd.),an ancient andean grain:A review[J].Journal of the science of food&agriculture,2010,90(15):2541-2547.
- [11]胡一波,杨修仕,陆平,等.中国北部藜麦品质性状的多样性和相关性分析[J].作物学报,2017,43(3):464-470.
- [12]李娜娜,丁汉凤,郝俊杰,等.藜麦在中国的适应性种植及发展展望[J].中国农学通报,2017,33(10):31-36.
- [13]申瑞玲,张文杰,董吉林,等.藜麦的营养成分、健康促进作用及其在食品工业中的应用[J].中国粮油学报,2016,31(9):150-155.
- [14]郝亭亭,唐琳清,刘瑶,等.新型藜麦杂粮面包工艺研究[J].农产品加工,2017(1):24-28.
- [15]时政,高丙德,郭晓恒,等.藜麦酸奶的制备工艺研究[J].食品工业,2017(4):125-128.
- [16]郭克娜,姜璐璐,阚建全.薏米酒发酵前淀粉液化及糖化条件的优化[J].食品科学,2013,34(5):197-201.
- [17]孙蕾,沈群.小米饮料的最佳液化、糖化及稳定性条件研究[J].食品工业科技,2012,33(13):220-223.