生物酶法软化胡萝卜的研究  

Development of the Softening Carrot by the Enzymolysis

作　　者：叶琳琳[1] 张艳[1] 赖春香[1] 汪艳[1] 李丽萍[1] 张伟[1] 张继武[1] 

机构地区：[1]安徽科技学院食品药品学院,安徽凤阳233100

出　　处：《食品研究与开发》2016年第24期78-82,共5页Food Research and Development

基　　金：安徽科技学院2014年国家级大学生创新创业训练计划项目(201410879008)

摘　　要：以植物性食材-胡萝卜为研究对象,经过冻结的胡萝卜块,在复合酶液中解冻,并通过真空渗酶,酶解软化,研制出适合老年人食用且具有一定色、香、味、形又营养的胡萝卜软化食品。通过单因素试验、正交试验,确定了酶解的最佳工艺条件。结果表明:复合酶即果胶酶与纤维素酶的质量比为1.1∶0.4,复合酶的添加量为1.5%,酶解pH为5.2、酶解温度50℃、酶解时间为2.5 h。Using plant ingredients-carrot as the experimental material, and the softening for enzyme infusion into carrot root enhanced by freeze-thaw under reduced pressure was examined. The softening foods for the elderly people with nutritious, tasty, physiological needs, a great shape , stimulate appetite was deveioped.The optimum process conditions of enzymolysis was determined by single factor experiment, orthogonal experiment. The results showed that the weight ratio of pectinase and cellulase was 1.1 ： 0.4, the optimum enzymolysis condition was compound enzyme dosage 1.5 %, pH 5.2, temperature 50 ℃ and time 2.5 h.

关 键 词：胡萝卜 酶解 软化食品 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]