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| 酶法去板栗皮技术的研究 | |
| 引用本文： | 酶法去板栗皮技术的研究[J]. 食品工业科技, 2012, (24): 219-222. DOI: 10.13386/j.issn1002-0306.2012.24.049 |
| 作者姓名： | 吕一舟 尹国民 杨哪 徐学明 |
| 作者单位： | 1. 江南大学食品学院,江苏无锡,214122 2. 烟台只楚药业有限公司,山东烟台,264002 3. 江南大学食品学院,江苏无锡214122 江南大学食品科学与技术国家重点实验室,江苏无锡214122 |
| 基金项目： | 基金项目:“十二五”国家科技支撑计划 |
| 摘 要： | 对板栗内皮的酶法脱除工艺条件进行了研究。以板栗的去皮率、感官评定和硬度为指标,考察了用果胶酶和纤维素酶去除板栗内皮的工艺条件。通过单因素和正交实验表明,当果胶酶和纤维素酶液的质量浓度均为1.0g/L,反应pH为4.5,反应温度为50℃,反应时间为15min,固液比为1∶3(g/mL)时,可使其去皮率达到90%,硬度为12029.6g,在该条件下得到的板栗色泽自然金黄,外形光滑,品质良好。 |
| 关 键 词： | 板栗 去皮 酶解 工艺条件 |
| 收稿时间： | 2012-07-18 |
Study on removing peel of chestnut by enzymatic hydrolysis |
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| Study on removing peel of chestnut by enzymatic hydrolysis[J]. Science and Technology of Food Industry, 2012, (24): 219-222. DOI: 10.13386/j.issn1002-0306.2012.24.049 | |
| Authors: | LV Yi-zhou YIN Guo-min YANG Na XU Xue-ming |
| Affiliation: | 1,3,*(1.School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;2.Yantai Justaware Pharmaceutical Co.,Ltd.,Yantai 264002,China;3.The State Key Laboratory of Food Science and Technology,Wuxi 214122,China) |
| Abstract: | The processing conditions of chestnut’s peel removed by enzymes were studied.Using chestnut’s peeling rate, sensory evaluation and hardness index as parameters, the optimum hydrolysis conditions by the complex enzymes with pectinase and cellulosease were obtained through the single factor and orthogonal test.It indicated that the peeling rate was 90%, when each enzyme mass concentration of pectinase and cellulosease was 1.0g/L, reaction pH was 4.5, reaction temperature was 50℃, reaction time was 15 minutes and the ratio of solid to liquid was 1∶3 (g/mL) . Under this condition, the peeling rate could reach 90%, the processed chestnut’s hardness was 12029.6g, it kept high quality with natural golden yellow color and popular appearance. |
| Keywords: | chestnuts peeled enzymatic hydrolysis process conditions |
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