以槟榔芋为原料的麦芽糊精制备工艺研究

以槟榔芋为原料,通过单因素试验分别探讨酶添加量、酶解时间、酶解温度和水料比对麦芽糊精葡萄糖值(DE值)的影响,从而确定各因素的适宜水平,进一步利用正交试验优化制备工艺参数。结果表明:槟榔芋麦芽糊精的最佳制备条件为:酶添加量6.33 U/g,酶解时间12 min,酶解温度85℃,水料比3 m L/g,在此条件下,制备的麦芽糊精DE值为19.24。

Preparation Process of Maltodextrins from Pinang-Taro

By using Pinang-Taro as raw materials, the preparation process of maltodextrins was investigated in the present work. A series of single-factor experiments were carried out to evaluate the effects of enzyme dosage, hydrolysis time, hydrolysis temperature, ratio of water to material on dextrose equivalent (DE) of maltodextrins, and then the reasonable level for each factor was determined. Further, orthogonal experiments were conducted to optimize the process parameters. The results showed that the optimum preparation process parameters were with enzyme dosage of 6.33 U/g, hydrolysis time of 12 min, hydrolysis temperature of 85℃ and ratio of water to material of 3 mL/g, the corresponding DE of maltodextrins was 19.24.