牡蛎酶解工艺条件的研究

比较选择了牡蛎酶解的有效蛋白酶，研究了牡蛎酶解的工艺中各主要因素对提取率的影响。结果表明，A．SI，398枯草芽跑杆菌中性蛋白酶和胰蛋白酶对牡蛎有较好的酶解效果。酶解温度、加酶量、底物浓度对酶解提取率影响较大。确定了牡蛎酶解的最佳工艺条件为：酶解温度50℃；加酶量0．5％；底物浓度6％；酶解时间2h。

酶解工艺条件对大蒜中有机硫化物提取率的影响

以有机硫化物提取率为评价指标,利用单因素实验确定了最佳酶解温度为35℃,最佳酶解pH为6.5,最佳酶解时间为60min;利用响应面分析法确定了加入的Fe2+浓度为10.67mmol/L,蔗糖浓度为15.67mmol/L,磷酸吡哆醛浓度为2.13mmol/L;利用气相色谱法测定了最佳酶解工艺条件下二烯丙基三硫醚含量是对照组的2.7倍;在此条件下,有机硫化物提取率达到0.4%以上,为大蒜工业化深加工提供了理论依据。

超高压酶解工艺条件对瓢儿酒品质的影响

以瓢儿为原料,对瓢儿酒加工关键技术进行研究,将超高压酶解和灭酶技术引入瓢儿酒的生产工艺,确定超高压酶解的最佳工艺条件为:果胶酶添加量0.03%,酶解压力160 MPa,酶解时间2.5 h,酶解温度40℃。在此条件下,瓢儿汁的透光率为53.27%,维生素C(VC)和总酚保留率分别为93.82%和85.01%,以此瓢儿汁为原料酿酒,最终产品中VC和总酚含量的保存率分别为84.86%和76.24%。

裙带菜功能低聚糖的制备工艺优化

为了实现裙带菜的高值化利用,采用酶解法降解裙带菜多糖制备裙带菜功能低聚糖。采用果胶酶、纤维素酶和植物水解酶,以单酶和混合酶的形式水解裙带菜多糖,以低聚糖得率及低聚糖对副干酪乳杆菌(Lactobacillus paracasei)TYM201增殖效果为指标筛选水解酶,并以低聚糖得率为考察指标,通过单因素试验及响应面试验对低聚糖的制备工艺条件进行优化。结果表明,混合酶的酶解效果优于单酶,且果胶酶-纤维素酶(1∶1)酶解效果最好,低聚糖得率为13.89%,对菌株TYM201增殖作用良好(OD600 nm值为0.18)。裙带菜功能低聚糖的最佳制备工艺参数为:酶解pH值5.9、酶解温度51℃、酶解时间237 min,加酶量0.6%(V/V)。在此优化条件下,裙带菜低聚糖得率为12.43%。

Technological Study on Instant Date Powder in Natural Ziziphus jujuba through Vacuum Freeze-drying

[Objective] The aim was to get optimized conditions for date powder with good color and taste.[Method] The pectinase enzymolysis and vacuum freeze-drying technology were used in the extract process of date powder.[Result] The production boasts of superior quality were with rich fragrance and uniform particle under certain process conditions.The optimized conditions for pectinase enzymolysis were:the amount of pectinase reached to 0.1% of that of date syrup,enzymolysis temperature and time were 50 ℃ and 50 min respectively,the pH value was 4.0.The optimized conditions for vaccum freeze-drying were:10% altodextrin,three times volumn of water with the thickness of 7 mm.[Conclusion] The optimized conditions were obtained in this study to produce instant date powder from Ziziphus jujuba.