酶解对鲜湿米粉入味特性的影响  

Effect of Enzymatic Hydrolysis on the Tasting Characteristics of FreshWetRiceNoodles

作　　者：陈莉莉 高晓惠 程谦伟[1] 孟陆丽[1] 陈通 甘静怡 CHEN Lili;GAO Xiaohui;CHENG Qianwei;MENG Luli;CHEN Tong;GAN Jingyi(School of Biological and Chemical Engineering,Guangxi University of Science and Technology,Guangxi Liuzhou Luosifen Research Center of Engineering Technology,Liuzhou 545006)

机构地区：[1]广西科技大学生物与化学工程学院/广西柳州螺蛳粉工程技术研究中心,柳州545006

出　　处：《食品工业》2023年第9期22-26,共5页The Food Industry

基　　金：广西自治区大学生创新创业训练计划项目(S202110594111)。

摘　　要：为提高鲜湿米粉的入味性,此研究以珍桂米为原料,在大米粉发酵时加入碱性蛋白酶制成鲜湿米粉;通过单因素试验法考察酶解温度、酶添加量、固液比和酶解时间对米粉入味性、质构特性和色泽的影响。结果显示:米粉的硬度和咀嚼性随着酶解温度的增加先下降再上升,随着固液比的减小而减小,随着加酶量和酶解时间的增加先上升再下降,加入碱性蛋白酶后,米粉的白度有所下降。在酶解温度为45℃、固液比为1∶0.8 (g/mL)、加酶量(E/S)为0.8%、酶解时间为2 h时制得的米粉品质较好。In order to improve the tasty of fresh wet rice noodles,this study used Zhengui rice as raw material,prepared it by adding alkaline protease during the fermentation of rice noodles.The effects of enzymatic hydrolysis temperature,enzyme addition,solid-liquid ratio and enzymatic hydrolysis time on the taste,texture and color ofrice noodles were investigated by single factor experiment.The results showed that the hardness and chewiness of rice noodles first decreased and then increased with the increase of enzymatic hydrolysis temperature,decreased with the decreased of solid-liquid ratio,first increased and then decreased with the increase of enzyme amount and enzymatic hydrolysis time.After the addition of alkaline protease,the whiteness of rice noodles decreased.The quality of rice noodles was better when the enzymatic hydrolysis temperature was 45°C,the solid-liquid ratio was 1:0.8(g/mL),the amount of enzyme(E/S)was 0.8%and the enzymatic hydrolysis time was 2 h.

关 键 词：鲜湿米粉 碱性蛋白酶 品质 质构特性 入味特性 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]