复合食用菌浸提液澄清工艺研究  

Study on clarifying process of compound fungus leaching liquor

作　　者：李风顺 姚凤宏[2] 王晴华[2] 姚倩[2] 阮美娟[2] 

机构地区：[1]山东九发食用菌股份有限公司,山东烟台264100 [2]天津科技大学,天津300457

出　　处：《食品工业科技》2008年第3期166-167,170,共3页Science and Technology of Food Industry

摘　　要：研究自然静置法及酶法对复合食用菌浸提液澄清效果的影响,采用响应面分析木瓜蛋白酶澄清复合食用菌浸提液最优条件,并与自然静置澄清复合食用菌浸提液方法进行对比。结果表明,复合食用菌浸提液的最佳酶解条件为:反应温度为65℃,添加量0.1%,时间2h,在此条件下,浸提液获得最大透光率96。响应面优化后得到复合食用菌浸提液回归方程的相关系数为0.9965,模型拟合程度很好。自然静置法澄清复合食用菌浸提液:静置时间4h,透光率89。酶法澄清比自然静置澄清法节省50%的时间,透光率提高7。The effects of different clarfication methods on the compound fungus leaching liquor clarification were studied with the response surface designing. The optimized enzymic clarification condition was that, under 65℃, 0.1% enzyme was added, and treated for 2h, the maximal light transmittance rate was 96. The correlation coefficient R^2 was 0.9965 which indicated the model fitted well, Compared to the nature precipitation method, treated 4h, the light transmittance was 89, the enzymic method was better, 50% time was shortened and clarification effect was improved.

关 键 词：复合食用菌浸提液 澄清 静置法 酶法 

分 类 号：TS201.1[轻工技术与工程—食品科学]