青芥辣中辣根水解度的优化  

Optimization of Hydrolyzaing with Horseradish in Japanese Horseradish

作　　者：阎娣[1] 张慜[1] 刘亚萍 

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]广东嘉豪食品股份有限公司,广东中山528447

出　　处：《食品与生物技术学报》2012年第12期1295-1299,共5页Journal of Food Science and Biotechnology

基　　金：国家自然科学基金项目(20776062)

摘　　要：为了提高青芥辣中辣根的水解度,改善青芥辣产品品质,特在以辣根粉为原料加工青芥辣的过程中对辣根水解度进行了研究。作者研究了温度、时间、pH值以及抗坏血酸(VC)添加量四因素对青芥辣中辣根水解度的影响。单因素试验及正交试验的结果显示:最佳水解条件为温度60℃、时间1 h、pH值5.0、抗坏血酸(VC)添加量0.2 mg/g。以上结果为进一步提高青芥辣中辣根水解度提供参考。In order to improve the degree of hydrolysis of horseradish in Japanese horseradish,to improve the product quality of Japanese horseradish,we use the horseradish powder as the raw materials to process Japanese horseradish,in that process to study the degeree of hydrolysis.We studied the temperature, time,pH and the amount of ascorbic acid（VC） as the four factors to impact the degree of hydrolysis,the results show：optimal conditions were temperature 60 ~C ,time 1 hour, the pH value of 4.0 ,addition of ascorbic acid （VC） 0.2 mg/g.Provide a reference to further enhance the degree of hydrolysis of horseradish.

关 键 词：青芥辣 辣根 水解度 异硫氰酸烯丙酯 

分 类 号：TS201.2[轻工技术与工程—食品科学]