关键词: 碎米, 葡萄糖浆, 液化, 糖化, 工艺

Abstract:

Liquefaction and saccharification technology for glucose syrup preparation using broken rice as the material through enzymatic hydrolysis was investigated. Through single factor experiments, the optimal liquefaction conditions were 90 ℃ for liquefaction, natural pH, 15 U/g of thermostable α-amylase, 6:1 of material-liquid ratio, and 15－20 min of liquefaction. DE value of liquefaction was 17.3% under this optimal condition. Similarly, the saccharification parameters were optimized to be 60 ℃for saccharification, 24 h of saccharification time, 80 U/g of glucoamylase and pH 3.5 through orthogonal test. The final DE value of saccharification reached up to 99.5% under this optimal condition. The glucose content in syrup was 77.3% through enzymatic hydrolysis.

Key words: broken rice, glucose syrup, liquefaction, saccharification, technology