摘要
为了提高在饮料或果酒酿造中的附加值,用纤维素酶、果胶酶、淀粉酶等对嫩竹液进行糖化处理,以期提高其出汁率。研究表明通过酶解可以大幅度提高嫩竹液的可溶性固形物含量,最佳工艺为:纤维素酶6 000 U/100 g、果胶酶2 000 U/100 g联合在pH为4.25、45℃～50℃作用50 min后,再用2 500 U/100 g的淀粉酶在60℃、pH6下作用90 min;在最佳工艺条件下嫩竹中的可溶性固形物含量可达15%以上,是对照组的2.2倍。
For imporving the additional value of tender bamboo in beverage and cider industry,the pectinase,cellulase and amylase were added to tender bamboo solution to improve the soluble solids in this paper.The result indicated the soluble solids of tender bamboo can be improved obviously through saccharifying by enmzyme.The best technoloty is： using 6 000 U/100 g cellulase,2 000 U/100 g pectinase at a temperature of 45 ℃～ 50 ℃ and pH of 4.25 to hydrolyse the bamboo juice for 50 min,followed by 2 500 U/100 g amylase at a temperature of 60 ℃ and pH of 6 for 90 min;on this best condition,the soluble solids of tender bamboo juice may reach 15 %,which is 2.2 times than that of the group of contrast.
出处
《食品研究与开发》
CAS
北大核心
2010年第11期86-90,共5页
Food Research and Development
关键词
嫩竹
酶解
可溶性固形物
tender bamboo
enzymatic hydrolysis
soluble solids
作者简介
黄业传（1976-），男（汉），讲师，在读博士，研究方向：食品加工。
