酶解咖啡鲜果对烘焙咖啡饮用品质和化学成分的影响研究  

Conditions Optimization of Enzymolysis on Coffee Fruit and the Impact Study on Coffee Drinking Quality and Chemical Composition

作　　者：佟世生[1] 王丽[1] 靳静言 崔忠义 刘萍[1] 

机构地区：[1]北京城市学院生物医药学部,北京100083 [2]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品研究与开发》2016年第10期49-54,90,共7页Food Research and Development

摘　　要：选用不同种类的酶对云南小粒咖啡去皮鲜果进行酶解,确定胃蛋白酶最适于制备麝香猫咖啡,随后进行了胃蛋白酶酶解咖啡鲜果的条件优化,确定最佳酶解条件为胃蛋白酶添加量1%,酶解2 h,酶解温度55℃,此时感官评分为13.5分,高出未处理咖啡鲜果的感官评价结果 1倍。同时研究酶解对咖啡鲜果中主要化学成分的影响,及其对咖啡鲜果烘焙后饮用品质的作用。This paper determined that the best enzyme to processing civet coffee is pepsin,then optimized the coffee fruit pepsin enzymatic hydrolysis conditions, determined the optimum of adding 1% topepsin, enzymat-ic hydrolysis 2 h, enzymolysis temperature of 55℃, at these conditions the sensory score was 13.5 points, high-er than the untreated coffee fruit sensory evaluation results of 1 times. At the same time, study on the effect of enzymatic hydrolysis on the main chemical components in fresh fruit and coffee, drinking coffee fruit quality of baking after effect was investigation.

关 键 词：咖啡鲜果 酶解 相关性分析 云南小粒咖啡 

分 类 号：TS273[轻工技术与工程—农产品加工及贮藏工程]