酶法生产可可粉饮料的研究

Use of enzymes in cocoa beverage processing

可可粉在饮料中不稳定,可以通过酶的作用降低可可粉的粒径,改善可可粉的溶解性。分别用淀粉酶、纤维素酶、蛋白酶、木聚糖酶对可可粉进行处理,发现淀粉酶、纤维素酶对可可粉有较强的作用,蛋白酶对可可粉几乎没有作用,木聚糖酶和纤维素酶、淀粉酶协同作用才有效果。通过正交实验得到酶解的最佳工艺是:在可可粉的天然pH下,加入0.5%(w/w)的淀粉酶、2%(w/w)的纤维素酶,0.2%(w/w)的木聚糖酶,在50℃下作用4h。

Precipitation was the major problem in the co beverage. Enzymes were used to reduce particle size and improve the solubility of cocoa powder. In this research, amylase coa the the and cellulase were found to have efficient hydrolysis on the cocoa powder, whereas several proteases had no effect on it. Moreover, the pentosanase could have better effect if used together with the amylase and the cellulase. In this research, the optimal conditions were found as follows： amylase [E]/[S] = 0.5%（w/w）, cellulosase [E]/[S] = 2%（w/ w） and pentosanase [E]/[S] = 0.2%（w/w） with hydrolysis temperature kept at 50℃ for 4h at natural pH of the cocoa powder.