摘要
以桂圆肉为主要原料,经过软化、打浆,得到果浆;在单一酶酶解基础上通过正交设计优化复合酶的影响因素,获取最佳果胶复合酶组成:果胶裂解酶(酶活力为1万U/mL)0.15 g/L,纤维素酶(酶活力为1万U/g)0.20 g/L,果胶酶(酶活力为3万U/g)0.15 g/L,可溶性固形物得率可达85.8%;复配、真空喷雾干燥后,速溶桂圆粉得率50.2%,溶解度达到98%。
Taking dried longan pulp as the main raw material, pulping was obtain by softening. On the basis of single enzymatic hydrolysis experiment combined with orthogonal tests to determine the influence factors of composite enzyme solution, get the best optimization of enzymatic hydrolysis extraction. The results showed that there were pectinlyase （enzyme activity of 10 000 U/mL） of 0.15 g/L, cellulose （10 000 U/g） 0.20 g/L and pectinase （30 000 U/g） 0.15 g/L, the extraction rate of total soluble solids could reach up to 85.8%; After compound and vacuum spray drying, the yield of instant longan powder was 50.2%, it was obtained get instant longan powder, and solubility reached 98%.
出处
《食品工业》
北大核心
2017年第7期171-174,共4页
The Food Industry
关键词
桂圆肉
复合酶解
喷雾干燥
溶解度
速溶桂圆粉
longan pulp
enzymatic hydrolysis extraction
spray drying
solubility
instant longan powder
