摘要
以中甲高黄洋葱为原料,以0.25%的柠檬酸溶液调整洋葱的pH值到4.4～4.6,形成缓冲溶液,加热温度为85℃。通过单因素和正交试验确定酶解适宜条件为:复合酶添加量0.75%、酶解温度45℃和酶解时间20 min,可溶性固形物含量达22%,感官评分值为95分。
A high yellow onion was used as raw materials,to 0.25% citric acid solution to adjust pH value to 4.4～4.6 to form a buffer solution,the heating temperature is 85 ℃.The single factor and orthogonal tests to determine optimum conditions for enzymatic hydrolysis as follows： enzyme dosage of 0.75%,enzymatic hydrolysis temperature of 45 ℃ and digestion time of 20 min,soluble solids content of 22%,sensory score of 95 points.
出处
《食品科技》
CAS
北大核心
2010年第11期272-275,共4页
Food Science and Technology
基金
石家庄市科技局资助项目(08717086A)
关键词
洋葱
酱
酶解工艺
onion
paste
enzymatic hydrolysis process
