摘要
利用木瓜蛋白酶将杏鲍菇粉末酶解,并对酶解液中营养成分进行测定,所得酶解液中蛋白质、总糖、多糖含量与原料中含量相比均在45%以上。经正交试验优化得优方案:酶解液浓度20%、甜味剂含量6%、酸味剂含量0.12%。最后制得酸甜适宜、无杂质、均一透明且有杏鲍菇特有香气、香气协调的杏鲍菇饮品。
Pleurotus eryngii powder was decomposed with enzymatic hydrolysis ot papam, and nutritional components in the hydrolysates was measured, the results showed that the yields of proteins, polysaccharides and amino acids in hydrolysates were all over 45%. Orthogonal test was used to get the optimum compositions： the concentration of hydrolysates was 20%, sweetener 6% and acidified agent 0.12%. The final Pleurotus eryngii beverage obtained was that characteristic of balanced sweet, sour taste and impurity, uniformly and clear and has the peculiar smell.
出处
《食品工业》
北大核心
2013年第3期52-54,共3页
The Food Industry
关键词
杏鲍菇
酶解
正交试验
饮品
Pleurotus eryngii
enzymolysis
orthogonal test
beverage
