摘要
在蛋白酶水解法制备香菇酱的工艺中,首先研究了超声波对原料进行细胞破碎处理的操作条件,采用正交实验设计对影响蛋白酶水解效果的条件进行了选择优化。结果表明,超声波处理的最佳功率为200W、最佳处理时间为30min,蛋白酶水解的最佳工艺条件为酶解温度40℃、pH值4.5、酶用量1%、酶解时间60min,在此工艺条件下香菇酱的氨基酸含量为0.88%。
In the production process of Lentinus edods sauce by protease enzymolysis, the operation conditions of cell fragmentation by ultrasonic treatment were investigated, and the conditions of protease enzymolysis were optimized through orthogonal test. The results showed that the optimum power of ultrasonic treatment is 200 W and the optimum time of ultrasonic treatment is 30 min. The optimum conditions of protease enzymolysis are enzymolysis temperature 40℃ , pH value 4.5, protease concentration 1% , enzymolysis time 60 min. Under the above conditions, the amino acid content of Lentinus edods sauce is 0.88%.
出处
《南阳理工学院学报》
2009年第4期54-56,共3页
Journal of Nanyang Institute of Technology
关键词
香菇酱
超声波
蛋白酶
酶解
Lentinus edods sauce
Ultrasonic
Protease
Enzymolysis
