Study on preparation technology of barley beverage with thermostable amylase

Barley beverage was prepared by thermostable amylase hydrolysis and the parameters were studied carefully, solid-liquid radio was optimized based on total solid content and utilization rate of raw materials.Three parameters including temperature, hydrolysis time and enzyme dosage were optimized using Box-Behnken central composite design and response surface methodology for achieving maximum of the total solid and reducing sugar content. The optimum hydrolysis condition was solid-liquid radio 1∶8, temperature 90℃, hydrolysis time 70min, total enzyme dosage 60U/g. Under these conditions, the reducing sugar content were27.2445mg/mL, the total solid content were 10.334g/100mL.