摘要
对传统生姜去皮工艺进行改进,研究复合酶解法去除生姜皮的新工艺条件。试验以去皮效果为评价指标,通过单因素试验初步确立复合酶复配比例、料液比、酶浓度、酶解温度、时间及p H,再通过正交试验对生姜去皮的最佳酶解工艺进行优化。试验结果表明,生姜去皮的最佳酶解工艺条件为:果胶酶与纤维素酶的复合比例为1∶2.5(g/g),料液比(生姜∶酶解液)为1∶3(g/m L),酶浓度为0.40%,酶解温度为40℃,酶解p H值为4,酶解时间为50 min。
The traditional peeling technology of ginger was improved,and the conditions of the new peeling technology of ginger by compound enzymes method were studied. Peeling effect as the evaluation index,the compound proportion of the enzymes,the ratio of the substrate concentration and enzyme concentration,the enzyme concentration,the temperature,the time and the p H value were preliminary found through the single factor experiment. Then the best peeling technology of ginger by compound enzymes method was optimized through the orthogonal experiment. Experimental results showed that the optimum enzyme hydrolysis conditions of the ginger peeling was：the compound proportion of pectinase and cellulase was 1 ∶ 2.5（g/g）,the ratio of the substrate concentration and enzyme concentration was 1 ∶ 3（g/m L）,the enzyme concentration was 0.40 %,the temperature was 40 ℃,the p H of enzyme solution was 4,and the hydrolysis time was 50 min.
出处
《食品研究与开发》
CAS
北大核心
2016年第14期90-94,共5页
Food Research and Development
基金
广东省教育厅高等学校优秀青年教师培养计划项目(2014145)
关键词
生姜去皮
纤维素酶
果胶酶
酶解
peeling of ginger
cellulase
pectinase
enzymatic hydrolysis
