葛根醋发酵的液化及糖化工艺研究
China Food Additives（2016）
Abstract
目的:为了利于葛根醋发酵,对其液化及糖化工艺进行研究.方法:以黏度、糖化率为指标,在单因素和正交实验基础上,得出了最优液化以及糖化工艺条件.结果:液化时间为50min,温度为80℃,pH为5.5,加酶量为16U/g;此条件下,野葛液化醪黏度可达85.6MPa·g;糖化时间为55min,温度为60℃,pH为4.7,加酶量为140U/g,野葛根淀粉糖化率达到了55.1％,总异黄酮含量达到了2.31g/L.结论:该方法条件较易控制,糖化率较高,保证了野葛果醋发酵的顺利进行.
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