黑枣醋蛋液响应面法工艺优化及醋蛋水解度影响因素分析  

Process Optimization of Black Date and Vinegar Egg Liquid Response Surface Method and Analysis of Factors Influencing The Hydrolysis Degree of Vinegar Egg

作　　者：孔炜浩 高琳 刘静 张仁堂[1] KONG Wei-hao;GAO Lin;LIU Jing;ZHANG Ren-tang(College of Food Science and Engineering,Shandong Agricultural University,Tai'an 271018,China;Shandong Zaoshang Good Agricultural Science and Technology Co.,Ltd.,Tai'an 271000,China;Shandong Land Rural Revitalization Group Co.,Ltd.,Jinan 250000,China)

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018 [2]山东枣尚好农业科技有限公司,山东泰安271000 [3]山东土地乡村振兴集团有限公司,济南250000

出　　处：《中国食物与营养》2023年第9期33-38,共6页Food and Nutrition in China

基　　金：中央引导地方科技发展资金项目(项目编号:YDZX2021071);2021年度山东省重点研发计划(乡村振兴科技创新提振行动计划)项目(项目编号:2021TZXD011);德州市健康食品产业创新创业共同体;山东省土地发展集团有限公司科技项目“红枣高效绿色生产及高值化利用全产业链关键技术集成与产业化示范”。

摘　　要：目的:开发一款营养功能兼具的黑枣醋蛋液产品。方法:通过响应面试验优化了黑枣醋蛋液工艺参数,研究了黑枣醋蛋液蛋白质水解度的影响因素。结果:最优工艺参数为醋蛋比质量比为3:1、浸泡温度为30℃、浸泡时间为60 h;对比不同pH处理可知,在保证醋蛋液品质的基础上,pH 3.0最适合醋蛋水解,此时蛋白质水解度最高,可达22.6%;25℃时醋蛋水解度最高为20.0%;金属离子的加入能够促进醋蛋水解,亚铁离子、钙离子、锌离子、铜离子均在浓度为60 mmol/L时,黑枣醋蛋液水解度达到最高,分别为26.6%、28.2%、23.6%、23.0%。结论:最优工艺下生产的黑枣醋蛋液质量稳定,醋蛋水解度可达20.23%,且不同pH、温度以及金属离子均对醋蛋水解度有一定影响。Objective To develope a product with both nutritional and functional black date and egg vinegar liquid.Method The process parameters of black date vinegar egg liquor were optimized by response surface testing,and the factors influencing the protein hydrolysis degree of black date vinegar egg liquor were investigated.Result The optimum process parameters were 3:1 vinegar-egg mass ratio,30℃soaking temperature and 60 h soaking time.Comparing different pH treatments,it was found that pH 3.0 was the most suitable for vinegar-egg hydrolysis on the basis of ensuring the quality of vinegar-egg liquor,and the highest protein hydrolysis degree was 22.6%at this time;the highest degree of vinegar-egg hydrolysis was 20.0%at 25℃.The addition of metal ions could promote the hydrolysis of black jujube vinegar egg,with ferrous ions,calcium ions,zinc ions and copper ions all reaching the highest hydrolysis at a concentration of 60 mmol/L,26.6%,28.2%,23.6%and 23.0%respectively.Conclusion The quality of black date vinegar egg liquid produced under the optimal process is stable and the degree of vinegar egg hydrolysis can reach 20.23%,and different pH,temperature and metal ions have some influence on the degree of vinegar egg hydrolysis.

关 键 词：黑枣醋蛋液 响应面优化 醋蛋水解度 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]