Method for hydrolyzing starch in food pulp and application of method

The invention provides a method for hydrolyzing starch in food pulp and application of the method, and belongs to the technical field of deep processing of crops. According to the method, the food pulp is treated by using the thermostable amylase and the glucamylase. The temperature of the material...

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Bibliographische Detailangaben
Hauptverfasser:	DING JIE, WAN FEIFEI, ZHANG CHUNXIAO, CHEN XIKAI, WU LILI, GUO QINGCHANG, LI XUEGANG, LIU TONGTONG
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	The invention provides a method for hydrolyzing starch in food pulp and application of the method, and belongs to the technical field of deep processing of crops. According to the method, the food pulp is treated by using the thermostable amylase and the glucamylase. The temperature of the material is controlled to be gradually reduced in the enzymolysis process by combining the proper reaction temperature of the enzyme, and the waste heat of the material can be used for enzymolysis to reduce the energy consumption. Through an optimized enzyme adding mode, saccharification and liquefaction can be synergistically carried out as soon as possible, sufficient glucamylase is guaranteed to keep the activity, the starch hydrolysis efficiency is improved, and therefore the method has good practical application value. 本发明提供一种食品浆料中淀粉水解方法及其应用，属于农作物深加工技术领域。本发明通过利用高温淀粉酶与葡萄糖淀粉酶对食品浆料进行处理。结合酶的适宜反应温度，控制酶解过程物料温度逐渐降低，可利用物料的余热进行酶解，降低能耗。经过优化的加酶方式，既可以让糖化尽早与液化协同进行，又保证了有充足的葡萄糖淀粉酶保持活力，提高淀粉水解效率，因此具有良好的实际应用之价值。