基于复合酶解工艺优化的速溶桂圆粉研制  

Development of Instant Longan Powder Based on Compound Enzymatic Hydrolysis Extraction Optimization

作　　者：卓荣权 王春霞[2] 黄琳[2] 

机构地区：[1]广东荔枝庄园酒业有限公司,惠州516008 [2]天津科技大学生物工程学院工业发酵微生物教育部重点实验室天津市工业微生物重点实验室,天津300457

出　　处：《食品工业》2017年第7期171-174,共4页The Food Industry

摘　　要：以桂圆肉为主要原料,经过软化、打浆,得到果浆;在单一酶酶解基础上通过正交设计优化复合酶的影响因素,获取最佳果胶复合酶组成:果胶裂解酶(酶活力为1万U/mL)0.15 g/L,纤维素酶(酶活力为1万U/g)0.20 g/L,果胶酶(酶活力为3万U/g)0.15 g/L,可溶性固形物得率可达85.8%;复配、真空喷雾干燥后,速溶桂圆粉得率50.2%,溶解度达到98%。Taking dried longan pulp as the main raw material, pulping was obtain by softening. On the basis of single enzymatic hydrolysis experiment combined with orthogonal tests to determine the influence factors of composite enzyme solution, get the best optimization of enzymatic hydrolysis extraction. The results showed that there were pectinlyase （enzyme activity of 10 000 U/mL） of 0.15 g/L, cellulose （10 000 U/g） 0.20 g/L and pectinase （30 000 U/g） 0.15 g/L, the extraction rate of total soluble solids could reach up to 85.8%; After compound and vacuum spray drying, the yield of instant longan powder was 50.2%, it was obtained get instant longan powder, and solubility reached 98%.

关 键 词：桂圆肉 复合酶解 喷雾干燥 溶解度 速溶桂圆粉 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]