Optimizationon preparation technology of highland barley enzymolysis liquid suitble for probiotic fermentation

Authors

WAN Ping, College of Pharmacy and Biological Engineering, Chengdu University, Chengdu, Sichuan 610106, China
YI Xiaocheng, Department of Wine and Food Engineering Sichuan Technology Business College, Dujiangyan, Sichuan 611830, China
DENG Juan, College of Pharmacy and Biological Engineering, Chengdu University, Chengdu, Sichuan 610106, China
HUANG Lihua, College of Pharmacy and Biological Engineering, Chengdu University, Chengdu, Sichuan 610106, China

Abstract

The program warming method was applied to carry out the enzymatic hydrolysis of highland barley. The response surface methodology was used to optimize the enzymatic hydrolysis process of probiotic fermented barley with the reducing sugar content as the response value. The result indicated that the optimal conditions could be gotten: with the ratio of solid to liquid 115(g/mL) to dissolve highland barley powder, pasting and cooling to 45 ℃, addition of 8.9 U/g α-amylase, 2.0% glucoamylase, 3.5% bromelain, incubating for 20 min and then heating to 60 ℃, incubating for saccharification to the iodine test showing colorless, getting highland barley enzyme saccharification liquid by filtration. Under the condtion, the content of reducing sugar was up to 5.68% and the content of amino acid nitrogen was 0.47 g/L, which could be used to produce probiotic fermented highland barley beverage.

Publication Date

3-28-2017

First Page

174

Last Page

178,215

DOI

10.13652/j.issn.1003-5788.2017.03.037

Recommended Citation

Ping, WAN; Xiaocheng, YI; Juan, DENG; and Lihua, HUANG (2017) "Optimizationon preparation technology of highland barley enzymolysis liquid suitble for probiotic fermentation," Food and Machinery: Vol. 33: Iss. 3, Article 36.
DOI: 10.13652/j.issn.1003-5788.2017.03.037
Available at: https://www.ifoodmm.cn/journal/vol33/iss3/36

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