Using coix seed as raw material, the coix seed juice was enzymatically prepared by α-amylase and papain. Using the reducing sugar content and nitrogen solubility index (NSI) as the test indexes, the effects of three factors including the enzyme addition, enzymatic hydrolysis time and temperature on the enzymolysis of α-amylase and papain were studied. The results showed that the optimal enzymatic hydrolysis parameters of α-amylase were as follows: hydrolysis time 3.5 h, temperature 65 ℃ and α-amylase addition 300 U/g. The optimal enzymatic hydrolysis parameters of papain were as follows: hydrolysis time 6 h, temperature 50 ℃ and papain addition 100 U/g. Under the optimal conditions, the reducing sugar content in the coix seed juice reached 23.26 mg/ml, and the NSI reached 79.58％.%以薏米为原料,采用α-淀粉酶和木瓜蛋白酶酶解薏米制备薏米汁.以还原糖含量和氮溶解指数(NSI)为检测指标,研究酶添加量、酶解时间、酶解温度3个因素对淀粉酶与木瓜蛋白酶酶解作用的影响.结果表明,α-淀粉酶酶解时间3.5 h,酶解温度65 ℃,酶添加量300 U/g;木瓜蛋白酶酶解时间为6 h,酶解温度为50 ℃,酶添加量为100 U/g.在此优化条件下,薏米汁中还原糖含量达23.26 mg/mL,氮溶解指数达到79.58％.
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