酶解超滤法制做杏鲍菇饮料工艺研究

A Research of Pleurotus Eryngii Beverage Used Enzymolysis and Ultrafiltration

采用蛋白质含量较高的杏鲍菇为原料,研究了中性蛋白酶、碱性蛋白酶、木瓜蛋白酶、胰酶等不同酶的酶解效果与条件,应用超滤法提取有效成分,并考察了不同糖和酸添加剂的添加口感。结果显示,用木瓜蛋白酶酶解效果最好,酶解条件为料液比1∶20(g/mL)、酶解温度50℃、酶解时间2 h;超滤得到的提取液澄清透明,多肽含量为0.498 mg/mL、多糖含量为1.680 mg/mL;酶解原液添加白砂糖和柠檬酸口感最好,添加比例为白砂糖7%、柠檬酸0.12%。

The high protein content of Pleurotus eryngii as raw material,we studied the enzymolysis effect and conditions of four different enzyme（the alkaline protease, neutral protease, papain and trypsin）. Ultrafiltration was applicatid in extracting effective components and the effect of sugar and acid additive were contrast for the taste. The results show that the best effect was papain, the solid-liquid ratio was 1 ∶ 20（g/mL）, temperature would be 50 ℃ and 2 hours was needed for enzymolysis. The extract obtained by utrafiltration is clear and transparent.The polypeptide content is 0.498 mg/mL and the polysaccharide content is 1.680 mg/mL. It tasteed the best for adding white granulated sugar and citric acid with the content of 7 % and 0.12 %.