Optimizing on the processing parameters of brown rice enzymolysis
Based on single-factor experiments such as the enzyme dosage, the ratio of raw material to water, enzymatic hydrolysis temperature and pH value in brown rice hydrolysis, the orthogonal experimental test was design to get the optimization processing parameters of brown rice enzymolysis by the heat resistance α-amylase, using DE value and the utilization of raw materials as evaluating indicator process in this paper. The result showed that the optimal liquefied conditions were: the enzyme dosage was 14 mL, the ratio of raw material to water was 1:10, enzymatic hydrolysis temperature was 90 ℃, pH value was 6.0. And the verification experiment was made under such conditions, the utilization rate of raw materials reached 73.6%, DE value was 26.9%. The starch degradation and the increasing of DE value after starch enzyme treatment was important to improve the stability of the brown rice beverage.