| 酶法生产猴头菇饮料工艺研究 |
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| 引用本文： | 陶静,周涛,李春阳.酶法生产猴头菇饮料工艺研究[J].食品科技,2012(10):92-97. |
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| 作者姓名： | 陶静 周涛 李春阳 |
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| 作者单位： | 江苏省农业科学院农产品加工所;南京师范大学 |
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| 基金项目： | 2011年江苏省苏北科技发展计划项目(BN201104) |
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| 摘 要： | 对猴头菇处理酶进行筛选,发现果胶酶酶解效果最好,酶解液可溶性固形物含量最高。在单因素基础上,通过PB实验发现,pH、温度、时间对酶解液可溶性固形物含量影响显著。采用响应曲面法优化,得到最佳酶解工艺为:加酶量2.0%,温度50℃,料液比1:40,pH4.0,时间103min,振荡频率150r/min,可溶性固形物含量可达92.00mg/g。
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| 关 键 词： | 猴头菇 果胶酶 可溶性固形物 |
The processing conditions of Hericium erinaceus beverages by enzymatic hydrolysis |
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| TAO Jing,ZHOU Tao,LI Chun-yang.The processing conditions of Hericium erinaceus beverages by enzymatic hydrolysis[J].Food Science and Technology,2012(10):92-97. |
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| Authors: | TAO Jing ZHOU Tao LI Chun-yang |
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| Affiliation: | 1* (1.Institute of Farm Product Processing, Jiangsu Academy of Agriculture Science, Nanjing 210014; 2.Nanjing Normal University, Nanjing 210097) |
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| Abstract: | Through the aqueous extract of Hericium erinaceus, pectinase was found to have the best effect in extracting Hericium erinaceus soluble solids. On the basis of single-factor experiment, it was found that pH, temperature, time were significant factors of soluble solids. The response surface method was used to optimize the enzymolysis conditions. The optimum conditions were as follows: enzyme concentration2.0%, temperature 50℃, solid-liquid ratio 1:40, pH4.0, time 103 min, oscillation frequency 150 r/min. Under this condition, the soluble solids was 92.00 mg/g. |
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| Keywords: | Hericium erinaceus pectinase soluble solids |
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