酶法制备全绿豆速溶饮品

The Preparation of Instant Whole Mung Bean Beverage Using Enzyme Hydrolysis Method

以市售的绿豆为原料,采用L9(34)正交实验设计方法对影响绿豆中淀粉、蛋白、纤维素水解的酶用量、底物浓度、水解温度、时间和pH值等5项因素进行了实验,确立了水解绿豆的最佳工艺条件:即淀粉酶的加酶量0.1%(g酶/g绿豆),水解温度100℃,水解时间2 h,pH 6.2,底物浓度1/8(绿豆∶水);蛋白酶的加酶量1%(g酶/g蛋白质),水解温度60℃,水解时间2 h,pH 5.5;复合纤维素酶的加酶量2%(g酶/g纤维素),水解温度50℃,水解时间12 h,pH 4.5.并以全绿豆酶解产物为壁材,通过制备微胶囊技术制得全绿豆速溶饮品.

In this article, the enzyme hydrolysis conditions to the starch, protein and cellulose in the mung bean,which include enzyme concentration, substrate concentration , hydrolysis temperature, time and pH , were studied by orthogonal experimental design , the optimal hydrolysis conditions were established ： to starch , the enzyme concentration is 0.1% （g enzyme/g mung bean） , substrate concentration isl ： 8 （mung bean： water）, hydrolytic temperature is 100℃ ,hydrolytic time is 2 hours , pH is 6.2 ;to protein and cellulose , the enzyme concentrations were 1% （g enzyme/g protein） and 2% （g enzyme/g cellulose）, temperatures were 60℃ and 50℃ , time was 2 hours and 12 hours ,pH were 5.5 and 4.5 respectively . And using the microencapsulation technology ,the instant whole mung bean beverage was made.