食品科学2012，Vol.33Issue(2)：84-88,5.
响应面法优化橘汁糯米粉糖化醪液制备工艺
Process Optimization for Preparation of Saccharified Mash of Orange Juice and Glutinous Rice Using Response Surface Methodology
摘要
Abstract
Gongchuan mandarin orange and glutinous rice were used to prepare saccharified mash of orange juice and glutinous rice.The response surface methodology was employed to optimize the preparation process.The optimal saccharification process conditions were determined as follows： temperature 62 ℃,pH 4.55,α-amylase dosage 1.00 mg/g,and saccharification time 3.0 h.Under these conditions,the experimental total sugar content in saccharificated mash was 192.37 g/L with a relative error of 0.6% in comparison with the theoretical value of 190.09 g/L.Thus,the established model and the optimized process conditions were reliable and could offer reference value.关键词
响应面法/橘汁/糯米粉/糖化醪液Key words
response surface methodology（RSM）/orange juice/glutinous rice/saccharificated mash分类
轻工纺织引用本文复制引用
刘新,李新生,吴三桥,张志健,江海,韩豪,高玥,张天虎..响应面法优化橘汁糯米粉糖化醪液制备工艺[J].食品科学,2012,33(2):84-88,5.基金项目
陕西省教育厅产业化培育项目 （）
陕西省教育厅重点实验室项目 （）
