即食酶解绿豆的制备工艺优化  

Optimization on Preparation Process of Instant Enzymolysis Mung Bean

作　　者：柴小岩 吴本阳 邱韵洁 张雨 陈盛[2] 项雷文[2] CHAI Xiaoyan;WU Benyang;QIU Yunjie;ZHANG Yu;CHEN Sheng;XIANG Leiwen(College of Life Science,Fujian Normal University,Fuzhou 350117;Fuqing Branch of Fujian Normal University,Fuqing 350300)

机构地区：[1]福建师范大学生命科学学院,福州350117 [2]福建师范大学福清分校,福清350300

出　　处：《食品工业》2020年第8期1-3,共3页The Food Industry

基　　金：福建师范大学福清分校科研项目H17049支持。

摘　　要：为制备即食酶解绿豆,以绿豆为原料,以加酶量、酶解温度、酶解时间为主要变动因素,以即食酶解绿豆的感官、质构及复水后糖度为指标,并运用单因素试验和L9(3^4)正交试验对酶解工艺进行优化。结果表明:最佳酶解工艺条件为:中温α-淀粉酶添加量180 U、酶解温度60℃、酶解时间90 min。在此条件下所得到的绿豆冻干品口感最佳,甜度最高。To prepare the instant enzymolysis mung bean,the mung bean was taken as raw material,the addition of enzyme,enzymolysis temperature and enzymolysis time were taken as main variation factors,and the sensory evaluation,texture and sugar content were taken as the index.The L9(3^4)Orthogonal experimental design based on the single factor test was used to optimize the enzymolysis process conditions.The results showed that the best condition of enzymolysis process was addedenzyme amount 180 U,enzymolysis temperature 60℃and enzymolysis time 90 min.Under this condition,the instant enzymolysis mung bean had the best taste and the highest sweetness.

关 键 词：绿豆 即食 酶解 冻干 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]