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赤松茸蛋白酶解工艺优化 及山楂复合饮料的研制

张 昊,刘 源,刘东青,朱传合*

(山东农业大学食品科学和工程学院,山东 泰安 271018)

摘 要:本文以赤松茸为原料,研究pH、酶添加量、酶解时间和酶解温度对赤松茸水解的影响,采用单因素实验和 响应面实验进行酶解工艺优化,再将焦山楂汁、蔗糖、NaCl及酶解液进行调配饮料。结果表明,最佳工艺为pH4.4、 酶添加量1590u/g、酶解时间2.8 h、酶解温度44 ℃,配料的添加量为焦山楂汁12%、蔗糖7%、NaCl 0.07%。该工艺下 得到的赤松茸山楂复合饮料较大程度保留了赤松茸的营养,兼具山楂的焦香气味,为赤松茸的高价值利用及附加产 品的开发提供新的思路。

关键词:大球盖菇;响应面;山楂;饮料

Response Surface Optimization of Enzymatic Hydrolysis of Stropharia Rugoso-Annulata and Preparation of Hawthorn Compound Beverage

ZHANG Hao,LIU Yuan,LIU Dong-qing,ZHU Chuan-he*

(College of Food Science & Engineering,Shandong Agricultural University,Taian 271018,China)

Abstract: In this paper,the effects of enzymatic hydrolysis time,enzymatic hydrolysis temperature,enzyme addition amount and pH on the hydrolysis of Stropharia rugoso- annulata were studied. Then the coke hawthorn juice,sucrose,NaCl and enzymatic hydrolysate are mixed to make drinks. The results showed the optimized conditions are pH 4.4,the amount of enzyme added 1590u/g,the optimal enzymatic hydrolysis time of 2.8h,the enzymatic hydrolysis temperature of 44 ℃. The amount of ingredients added is caramel hawthorn juice 12%,sucrose 7%,NaCl 0.07% . The hawthorn compound drink obtained under this process not only retains the nutrition of the Stropharia rugoso- annulata,but also has the burnt aroma of the hawthorn,which provides ideas for the deep and precise processing of the Stropharia rugoso-annulata.

Key words: Stropharia rugoso-annulata;response surface;hawthorn;beverage

中图分类号:TS255.14 文献标志码:B 文章编号:1007-7871(2020)04-0043-07

(2020年 第23卷 第4期)

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