酶法研制蘑菇调味汁工艺的研究  

STUDY ON THE PRODUCTION OF AGARICUS BISPORUS SEASONING BY ENZYME METHOD

作　　者：郭云霞[1] 秦俊哲[1] 陈均志 杨迎春 

机构地区：[1]陕西科技大学生命科学与工程学院,陕西西安710021 [2]温州轻工研究院,浙江温州325000 [3]苍南县昌盛蔬果食品有限公司,浙江温州325800

出　　处：《陕西科技大学学报（自然科学版）》2011年第1期54-57,共4页Journal of Shaanxi University of Science & Technology

摘　　要：以双孢蘑菇为主要原料,采用酶水解法研制出蘑菇特色调味汁.通过实验得到的最佳酶解条件为:温度50℃、pH6、时间5 h、酶浓度15%.在此条件下所制得的蘑菇调味汁色泽棕红,口感鲜美,无苦涩等异味,无毒副产物形成,氨基态氮可达0.62%,是一种高级营养调味品.This paper studied on the seasoning production by enzyme method,with the Agaricus bisporus as the mian raw materials and by the enzymatic of the mushrooms,to produced a compound mushroom juice beverage.The result suggest that the best technological conditions as follows：pH 6.0,temperature 50 ℃,reaction time 5 h and neutral protease 15%.Under this conditions,the received seasoning is brown-red,and oscular sense is delicious and have no pecular smell and poisonous.The production amino acid nitrogen is 0.62%.

关 键 词：酶法 蘑菇 酱油 

分 类 号：TS202.3[轻工技术与工程—食品科学]