摘要
对南瓜热烫方式进行单因素试验,优选最佳酶制剂,确定了酶解最佳工艺参数组合。单因素试验表明:0.3%的醋酸溶液,热烫10min,料水比1g:3mL打浆对南瓜出汁率和固形物含量的效果最好。确定纤维素酶是最佳酶制剂。对酶解参数进行正交试验,结果表明:加酶量为70mg/L,pH值为5.5,温度为50℃和时间为1h效果最佳。
The mon-agent experimentations on pumpkin heating means were studied.The optimal enzyme preparation was chosen. The optimal parameters of enzymatic hydrolysis were determined. The mon-agent experimentations showed that the suitable parameters on improving juice rate and solid content were 0.3 % acetic acid solution, heating 10 min and material：water was 1 g：3 mL The cellulase was optimal enzyme preparation. Through orthogonal test of enzymatic hydrolysis the rusuh showed that enzyme amount was 70 mg/L, pH value 5.5 and temprature 50 ℃, the time 1 h.
出处
《食品研究与开发》
CAS
北大核心
2007年第12期68-70,共3页
Food Research and Development
关键词
南瓜
热烫
酶法制取
工艺参数
pumpkin
heating
enzymatic production
technology parameter
