FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (2): 84-88.doi: 10.7506/spkx1002-6630-201702018

• Processing Technology • Previous Articles     Next Articles

Process Optimization for Preparation of Saccharified Mash of Orange Juice and Glutinous Rice Using Response Surface Methodology

LIU Xin,LI Xin-sheng,WU San-qiao,ZHANG Zhi-jian,JIANG Hai,HAN Hao, GAO Yue,ZHANG Tian-hu   

  1. 1. School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723000, China; 2. Shaanxi Provincial Key Laboratory of Bio-resources, Hanzhong 723000, China; 3. Shaanxi Chenggu Winery Co. Ltd., Hanzhong 723200, China
  • Online:2012-01-25 Published:2012-01-16

Abstract: Gongchuan mandarin orange and glutinous rice were used to prepare saccharified mash of orange juice and glutinous rice. The response surface methodology was employed to optimize the preparation process. The optimal saccharification process conditions were determined as follows: temperature 62 ℃, pH 4.55, α-amylase dosage 1.00 mg/g, and saccharification time 3.0 h. Under these conditions, the experimental total sugar content in saccharificated mash was 192.37 g/L with a relative error of 0.6% in comparison with the theoretical value of 190.09 g/L. Thus, the established model and the optimized process conditions were reliable and could offer reference value.

Key words: response surface methodology (RSM), orange juice, glutinous rice, saccharificated mash

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