高压均质辅助酶解法制备香菇酱

Enzymolysis Preparation of Lentinus Edods Sauce Assisted by High-pressure Homogenization

在蛋白酶水解法制备香菇酱的工艺中,首先研究高压均质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选择优化。结果表明,高压均质处理的最佳均质压力为40 MPa,最佳均质次数为2次,蛋白酶水解的最佳工艺条件为酶解温度40℃,pH4.5,酶用量0.5%,酶解时间60 min,在此工艺条件下香菇酱的氨基酸含量为0.88%。

In the process of Lentinus edods sauce production by protease enzymolysis,the operation conditions of cell fragmentation treatment by high-pressure homogenization were investigated,and the conditions of protease enzymolysis were optimized through orthogonal test.The results showed that the optimum homogenization pressure is 40 MPa and the optimum homogenization frequency is twice.The optimum conditions of protease enzymolysis are enzymolysis temperature 40 ℃,pH value 4.5,protease concentration 0.5 %,enzymolysis time 60 min.Under the above conditions,the amino acid content of Lentinus edods sauce is 0.88 %.