Production of instant millet powder by enzymolysis technology

To investigate the effects of the substrate concentration,enzyme quantity and enzymolysis temperature on the reducing sugar content and viscosity,the α- amylase was used to degrade the starch in millet and single factor test and orthogonal experiment were used to optimize the enzymolysis technology. The results showed that the optimal enzymatic hydrolysis process conditions were : substrate concentration of 29%,enzyme dosage of0.87%,reaction time of 27 min. Under optimum conditions,the viscosity and DE value were 99 c P and 23.36%separately,which resulted in materials with moderate viscosity and suitable for spray- dried. Moreover,the reconstituted dispersion and stability of millet powder after drying were improved,water solubility index of 0.25% ±0.01%,water absorption index of 4.42% ± 0.20%,caking rate of 10.34% ± 0.20%,which leading to easy digestion and absorption.