摘要
采用木瓜蛋白酶处理烤核桃,以烤核桃保质期为指标,在单因素试验的基础上,通过正交试验对酶解工艺进行优化。研究结果表明,最佳处理工艺参数为:木瓜蛋白酶添加量0.04%,酶解温度45℃,酶解时间30 min,pH值7.5。在此条件下,烤核桃保质期能达到270 d以上,与常规工艺相比,保质期延长约30%。
Papain was used to treat roasted walnut in this paper.The maxmum shelf life of roasted walnut was taken as the target value,and the enzymatic hydrolysis process was optimized through orthogonal test.The research results showed that the optimal processing parameters were as follows:papain added amount 0.04%,enzymatic hydrolysis temperature 45℃,enzymatic hydrolysis time 30 min,pH value 7.5.Under these conditions,the shelf life is expected to be over 270 days,which is about 30%longer than the conventional process.
作者
何爱民
吉洋洋
李娜
高山
HE Aimin;JI Yangyang;LI Na;GAO Shan(Hebei Lvling Kangwei Food co.LTD Lincheng Xingtai Hebei 054300,China;Hebei province(xingtai)walnut industry technology research institute Lincheng Xingtai Hebei 054300,China;Hebei walnut engineering technology research center Lincheng Xingtai Hebei 054300,China;College of Bioscience and Bioengineering,Hebei University of Science and Technology,Shijiazhuang 050000,China)
出处
《食品工程》
2019年第4期8-10,15,共4页
Food Engineering
基金
河北省科技计划项目(编号:16236810D-2)
