酸酶法水解麦胚制取持水剂的研究  

Manufacturing Humectant by Hydrolyzing Wheat Embryo with Acid/Enzyme

作　　者：吴晓琴[1] 

机构地区：[1]浙江大学食品科学与营养系,杭州310029

出　　处：《中国粮油学报》2000年第5期53-56,共4页Journal of the Chinese Cereals and Oils Association

摘　　要：采用响应面分析方法研究了酸酶法水解麦胚制取持水剂的生产工艺 ,并对产品应用于香肠中的抗氧化效果进行了试验。试验结果表明 :酸酶法水解麦胚制取持水剂的优化工艺参数为 :对加入0 5NH2 SO4 的浓度为 10 %的麦胚乳 4 0 0ml,反应温度为 4 5℃、酸作用时间为 5 19h ,酶作用时间为 3 86h ,酶与底物浓度比为 4 12I .U ./ g。经优化工艺生产的持水剂的水分活度为 0 .886aw,所对应的水解度为 30 5%。Response surface analysis(RSA)was used to study the technology for manufacturing humecant by hydrolyzing wheat embryo with acidenzyme.The results revealed the following optimum production condition:10% wheatembryo milk in 0.5NH 2SO 4,412 units of enzyme per gram wheatembryo, 5.19 hours for vitriol,3.86 hours for enzyme,under 45℃.The water activity and the hydrolysis degree of the resulted humectant under these conditions were 0.886 and 30.5%respectively.The shelf-life of the humectant added sausage was extended significantly.

关 键 词：麦胚 水分活度 酸酶法 水解物 持水剂 食品 

分 类 号：TS202.3[轻工技术与工程—食品科学]