酶解法增加红衣花生奶中游离锌的研究  

Study on increas ing free zinc in the milk of the peanut with red membrane by enzymic hydrolysis

作　　者：石小琼[1] 邓金星[1] 陈雪梅[1] 张映斌[1] 

机构地区：[1]龙岩学院闽西食品研究所,龙岩364000

出　　处：《食品科技》2004年第10期91-93,共3页Food Science and Technology

基　　金：福建省技术创新资助项目

摘　　要：将植酸酶这种新型食品添加剂应用于红衣花生奶,以提高其游离锌含量。研究结果表明,最佳酶解工艺条件是:植酸酶10(U/g花生)、温度50℃、时间1h,所得产品游离锌释放率达32.9%,游离锌含量是未酶解产品的2.8倍,产品风味正常。In this paper,a new food additive-phytas e was app lied to the milk of peanut with red membrane to increas e the content of the fre e z inc.The res ults s howed that the optimum conditions of enz ymatic hydrolys is were as followings:phytas e10(U/g peanut),temperature50℃,time1h.The free z i nc ' s releas e rate of product reached32.9%.The free z inc of the product was a s2.8times as ck,the odor and tas te of the product were normal.

关 键 词：植酸酶 增加 红衣花生奶 游离锌 

分 类 号：TS201.2[轻工技术与工程—食品科学]