油莎草块茎-杏仁速溶粉酶解工艺参数优化研究

Optimization of enzymolysis technology of instant powder of Cyperus esculentus var. sativus tuber-almond

该研究以油莎草块茎-杏仁为主要原料生产速溶粉,通过单因素和正交试验优化油莎草块茎-杏仁速溶粉酶解工艺。结果表明,影响油莎草块茎-杏仁速溶粉酶解工艺的主要因素顺序是酶解温度>酶解时间>酶添加量,说明酶解温度对酶解工艺影响最大,其次为酶解时间,酶添加量影响最小。油莎草块茎-杏仁速溶粉最佳酶解工艺为:酶添加量为1.0%,酶解时间40 min,酶解温度75℃,出粉率为58.62%;在此条件下生产的油莎草块茎-杏仁速溶粉,出粉率高,风味佳,口感好,最大程度上保持了油莎草块茎特有的香味和色泽。

In this study,the instant powder was produced with Cyperus esculentus var. sativus tuber and almond as the main raw material. The single factor and orthogonal experiments were used to optimize theenzymolysis process of the instant powder of C.esculentus var. sativus tuber-almond. The results showed that the most important factors affected the enzymolysis process of C.esculentus var. sativus tuber-almond instant powder were enzymatic hydrolysis temperature > enzymatic hydrolysis time > enzyme addition amount. It indicated that the enzymatic hydrolysis temperature had the greatest influence on the enzymolysis process,followed by the enzymatic hydrolysis time and the enzyme addition amount had the least influence. The optimal enzymolysis conditions were as follows:enzyme addition amount was 1.0%,enzymatic hydrolysis time was 40 min,enzymatic hydrolysis temperature was 75 ℃,and the powder yield was 58.62%. Under these conditions,the instant powder of C. esculentus var. sativus tuber-almond was produced with high yield,good flavorand taste,and kept the special flavor and color of C. esculentus var. sativus tuber to the maximum extent.