酶解法制备香菇酱工艺条件的研究

Technologcial conditions of Lentinus edods sauce by enzymolysis

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,采用正交试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%。

The technological productions ofLentinus edods sauce by protease enzymolysis were investigated in this paper. The optimal operation conditions of cell dispuption by ultrasonic treatment were first studied. Secondly, the conditions ofprotease enzymolysis were optimized through orthogonal test. The optimal conditions were as followed： the time of ultrasonic treatment 30 min, the power 200 W, the temperature of enzymolysis 40℃, pH 4.5, protease quantity 1% and enzymolysis time 60 min. Under the above conditions, the amino acid content ofLentinus edods sauce was 0.88 %.