南瓜鹰嘴豆营养粉酶解工艺研究  

Research on Enzymatic Hydrolysis of Nutrition Powder of Pumpkin and Chickpea

作　　者：张雅娜 狄冰倩 王欣 张晟 马丽媛[1] 郭丽[1] ZHANG Ya'na;DI Bingqian;WANG Xin;ZHANG Sheng;MA Liyuan;GUO Li(College of Food and Pharmaceutical Engineering,Suihua University,Suihua,Heilongjiang 152061,China)

机构地区：[1]绥化学院食品与制药工程学院,黑龙江绥化152061

出　　处：《农产品加工》2022年第24期35-39,共5页Farm Products Processing

基　　金：黑龙江省省属高等学校基本科研业务费青年项目(KYYWF10236190112);黑龙江省大学生创新创业训练计划项目(202110236005);绥化学院科研创新团队项目(SIT05003)。

摘　　要：以南瓜、鹰嘴豆为原料,通过单因素试验和正交试验对南瓜鹰嘴豆营养粉酶解工艺进行优化。结果表明,使用中温淀粉酶酶解的效果最好,在南瓜粉和鹰嘴豆粉的添加比例为7∶2,料液比1∶5(g∶mL),酶添加量0.5%,酶解时间2.5 h条件下生产的南瓜鹰嘴豆营养粉水解程度可达32.28%。经过酶解处理后,结块率下降21%,易于溶解。With pumpkin and chickpea as raw materials,the optimization of enzymatic hydrolysis for pumpkin and chickpea nutrition powder were discussed by single factor experiment and orthogonal test.The results showed that the optimum enzyme was medium-temperature amylase,optimal conditions for the proportion of pumpkin powder and chickpea powder was 7∶2,the ratio of material to liquid was 1∶5(g∶mL),enzyme dosage 0.5%,enzymatic hydrolysis time 2.5 h,under the optimum enzymatic hydrolysis conditions,the degree of hydrolysis reached to 32.28%,after the treatment of enzymatic hydrolysis,the caking rate decreased by 21%,which was easy to dissolve.

关 键 词：南瓜 鹰嘴豆 营养粉 酶解工艺 DE值 

分 类 号：TS201.2[轻工技术与工程—食品科学]