The process research of enzymatic-Qu complex hydrolysis method to produce the wheat bran juice
LI Bing, ZHANG Bao-shan*, ZOU Wei
(College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi′an 710062, Shaanxi, China)
Abstract:
Enzymatic, Qu, and enzymatic-Qu complex hydrolysis method were compared in producing bran juice, and hydrolyze process parameters were determined. The results show that enzymatic-Qu complex hydrolysis method can obtain the best effect and the optimal processes are as follows: 0.4% Glucoamylase is used to saccharify bran juice with the time of 30 min at 60℃.After that, 7% Qu C479 is added to wheat bran juice to hydrolyzed 4 d at 30 ℃. Under the optimal conditions, the content of reducing sugar and amino acid nitrogen is 19.63 and 1.32g/L, respectively.
KeyWords:
wheat bran juice; enzymatic-Qu complex hydrolysis method; process
