基于芦笋榨汁残渣生产全营养酶解粉的工艺

Optimization of Nutrient Enzymatic Powder Based on Asparagus Pomace

通过对芦笋榨汁残渣的研究,旨在确定芦笋榨汁残渣生产全营养的工艺条件。取适量新鲜芦笋,清洗后使用榨汁机榨汁,留取残渣于50℃烘箱烘干至水分10%以下,使用粉碎机进行粉碎,过孔径75μm筛网;芦笋残渣按照1∶20 (g/mL)的料水比定容,使用诺维信纤维素酶、复合植物水解酶和康地恩半纤维素酶,在自然pH条件下按0.125%酶添加量,于50℃酶解150 min,再加入芦笋残渣质量0.1%木瓜蛋白酶,于50℃酶解120 min;酶解完成后于30MPa左右均质,使用旋转蒸发仪浓缩至质量分数约15%进行喷雾干燥,得到酶解粉。芦笋残渣全营养酶解粉富含膳食纤维和水溶性物质,溶解性好、营养丰富。

In this study, the process conditions of nutrient enzymatic powder based on asparagus pomace were obtained.Taking an appropriate amount of fresh asparagus to juicing after cleaning, asparagus pomace was retained oven drying in 50 ℃ to moisture less than 10%. Shredder was used to crush over 75 μm mesh sieve. According to 1∶20(g/mL) specific volume of water and material, cellulose and viscozyme of novozymes, hemicellulase of kangdien were used for enzymatic.Under natural pH condition, enzymatic hydrolysis was conducted at 50 ℃ for 150 min, and the added amount of enzyme was 0.125%. Then, 0.1% papaya protease was added at 50 ℃ for 120 min. After the completion of enzymatic hydrolysis, it was homogenized at approximate 30 MPa. The rotary evaporator concentrated to approximate 15% of mass fraction. At last, the enzymatic hydrolysate was send to spray drying to get the nutrient enzymatic powder. Asparagus nutrient enzymatic powder was rich in dietary fiber and water-soluble substances, with good solubility and nutrition.