南瓜酶解及微囊化速溶南瓜粉工艺研究  

Optimal paramerter investigation of pumpkin enzymatic hydrolysis and technology exploitation of ready to drink pumpkin powder

作　　者：黄军[1] 熊华[1] 李亮[1] 陈升军[1] 齐金峰[1] 李庭[1] 陈振林[1] 

机构地区：[1]食品科学教育部重点实验室,南昌大学食品科学与工程系,南昌330047

出　　处：《食品科技》2008年第7期74-77,共4页Food Science and Technology

基　　金：教育部长江学者和创新团队发展计划项目(IRT0540);“十一五”国家科技支撑计划项目(2006BAD27B00);2006年南昌市攻关重点攻关及产业化项目

摘　　要：将南瓜进行酶解,以得率为指标,得出南瓜的最佳酶解工艺条件为料水比2∶1、复合纤维素酶0.15mL/kg、果胶酶0.20mL/kg、温度45℃、反应时间120min,得率达89.3%。酶解南瓜浆经过乳化均质,喷雾干燥生产速溶微囊化南瓜粉粉末,喷雾干燥的最佳工艺参数为:进风温度185℃,出风温度80℃,进料量24.5mL/min,气流压力0.1MPa/cm2。Make the pumpkin into enzymolysis and use the yield as index. The optimal paramerters of pumpkin enzymatic hydrolysis are： the rate of pumpkin flesh to water 2：1, 0.15 mL/kg cellulose Complex Phosphoesterasum enzyme, 0.20 mL/kg pectic enzyme and hydrolysis temperature 45 ℃, hydrolysis time for 120 min and extraction percentage arrived to 89.3%. Micro-encapsualtion technology and spray drying were used to produce pumpkin instant solid powder. The optimal parameters of spray drying were investigated at inlet andoutJet temperatures are 185 ~C and 80 ℃, respectively. Feed rate is at 24.5 mL/min and air pressure of feed is at 0.1 MPa/cm^2.

关 键 词：南瓜 酶解 微囊化 工艺参数 

分 类 号：TS201.1[轻工技术与工程—食品科学]