金针菇菌根α-半乳糖苷酶在豆乳粉中的应用

Application of Flammulina velutipes Roots α-galactosidase in Soybean Milk Powder

利用金针菇菌根含有α-半乳糖苷酶,且该酶可以水解豆乳中寡糖这一特性,以金针菇菌根、大豆为主要原料,通过粉碎、浸提、过滤、调配、均质、喷雾干燥等步骤来制备金针菇豆乳粉。以还原糖含量和感官评分为指标进行单因素试验,并在单因素试验的基础上,以感官评分为响应值,进行响应面优化试验来确定金针菇豆乳粉的最佳工艺参数。结果表明,最佳工艺参数为:大豆与水的料液比1∶4(g/mL)、金针菇菌根粗酶液与豆乳的体积比3∶7、金针菇菌根粗酶液与豆乳的反应时间3 h、金针菇菌根粗酶液与豆乳的反应温度40℃、单甘酯添加量0.010 g/mL、麦芽糊精添加量0.20 g/mL、喷雾干燥进口温度177℃。在此条件下,制得的产品寡糖含量较低,溶解状态良好,品质优良,风味独特。

The mycorrhiza of Flammulina velutipes contained α-galactosidase,and the enzyme could hydrolyze oligosaccharides in soybean milk.Flammulina velutipes and soybeans were used as main raw materials.The Flammulina velutipes soybean milk powder was prepared through the steps of pulverization,extraction,filtration,blending,homogenization and spray drying.The single factor test was performed with reducing sugar content and sensory score as indicators.Based on the single factor test,the sensory score was used as the response value,and the response surface optimization test was performed to determine the best process parameters of Flammulina velutipes soybean milk powder.The results showed that the optimal process parameters were as follows:the solid-liquid ratio of soybean powder to water was 1∶4(g/mL),the volume ratio of Flammulina velutipes roots crude enzyme solution and soybean milk was 3∶7,reaction time was 3 h,reaction temperature was 40℃,monoglyceride added amount was 0.010 g/mL,maltodextrin added amount was 0.20 g/mL,spray drying inlet temperature was 177℃.The products prepared under these conditions had low oligosaccharide content,excellent quality and unique flavor.