摘要
以红菇娘为原料、还原糖含量及出汁率为指标,在单因素试验基础上,采取正交试验优化红菇娘果浆适宜的酶解条件。结果表明:红菇娘果浆酶解最优工艺条件为:复合酶添加量0.3g/L、酶解温度65℃、酶解时间70min。在此条件下得到的红菇娘果浆还原糖含量为52.1mg/g,出汁率为83.26%。使用复合酶酶解红菇娘果浆可有效提高其还原糖含量和出汁率。
The enzymatic hydrolysis of pulped Chinese lantern by mixed proteases was optimized using orthogonal array design to increase reducing sugar and juice yield. The optimal enzymatic hydrolysis conditions were determined as 0.3 g/L, 65 ℃ and 70 min for enzyme dosage, temperature and time, respectively. The reducing sugar content and juice yield obtained under these conditions were 52.1 mg/g and 83.26%, respectively. This study indicates that both parameters can be increased by the enzymatic treatment.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第18期114-117,共4页
Food Science
关键词
红菇娘
复合酶
酶解条件
还原糖含量
Chineselantem（Physalisalkekengi）
mixedproteases
enzymatic hydrolysis condition
reducing sugar content
