酶解莲藕释放鲜味物质及其应用研究  

Study on the Technology of Releasing Fresh Matter from Lotus Root by Enzyme and Substitution of MSG

作　　者：丁红梅 邓莉[1,2] 李文芳 靳林溪 刘娜[1,2] DING Hong-mei;DENG Li;LI Wen-fang(Tianjin Chunfa Biotechnology Group Co.,Ltd.,Tianjin 300300;Tianjin Key Laboratory of Flavor Food Ingredients Enterprise,Tianjin 300300)

机构地区：[1]天津春发生物科技集团有限公司,天津300300 [2]天津市风味食品配料企业重点实验室,天津300300

出　　处：《安徽农业科学》2018年第28期155-157,共3页Journal of Anhui Agricultural Sciences

基　　金：京津冀协同创新项目(16YFXTNC00160)

摘　　要：[目的]从莲藕中提取能够替代味精的天然鲜味成分。[方法]通过单因素试验和正交试验,确定α-淀粉酶酶解莲藕对鲜味物质释放的影响条件,采用感官评分的方法确定酶解效果。[结果]在α-淀粉酶添加量为2%、酶解温度55℃、酶解时间1.5 h、酶解p H为5时,鲜味物质释放量达到最大。莲藕经酶解后粉碎干燥,得到的莲藕粉具有天然鲜味,在使用中可替代40%味精。[结论]该研究可为莲藕的精深加工提供参考。[Objective]To extract natural flavor components from lotus roots and replace monosodium glutamate.[Method]Single factor experiment and orthogonal experiment were used to determine the effect of enzymatic hydrolysis with alpha-amylase on the release of flavor substances from lotus root.The effect of enzymatic hydrolysis was determined by sensory scoring.[Result]When the addition of alpha-amylase was 2%,the hydrolysis temperature was 55℃,the hydrolysis time was 1.5 h and the hydrolysis pH was 5,the release of flavor substances reached the maximum.Lotus root powder was crushed and dried after enzymatic hydrolysis.The lotus root powder has natural flavor and can replace 40%monosodium glutamate in use.[Conclusion]This study can provide reference for the deep processing of lotus root.

关 键 词：莲藕 酶解 鲜味 味精 

分 类 号：TS264.2[轻工技术与工程—发酵工程]