【摘要】 本实验采用α-淀粉酶对冷食品中的淀粉进行水解,淀粉经α-淀粉酶液化水解生成糊精和一些还原糖,并用糖化酶糖化使其生成葡萄糖。由于葡萄糖的增加降低了浆料的冰点,使冷食品组织状态更加完善。同时由于改变淀粉的分子结构,可以防止淀粉老化返生,消除淀粉味感;增加淀粉的用量,降低白砂糖,奶粉,奶油的用量,从而降低产品的生产成本。更多还原

【Abstract】 The experiment use α-amylase to hydrolyze the amylum in the refrigerated foods, and used glucoamylase forglycolysis into glucose. Because the increasing content of glucose could reduce the freezing point, it would make the texture ofthe refrigerated foods more perfect. At the same time, the alteration of the molecular structure of amylum with a view of guardingagainst the aging of amylum, removing its unpleasant taste and lowering the cost of products due to increasing the dosage ofamylum and decreasing sugar,and butter.更多还原