葛仙米酶解工艺优化及复合调味素的研制  

Optimization of Enzymatic Hydrolysis Process of Nostoc sphaeroides Kütz.and Development of Compound Seasoning Elements

作　　者：卢玉翠 冯盈盈 黄晴霞 高鑫 赵立春 廖夏云 LU Yu-cui;FENG Ying-ying;HUANG Qing-xia;GAO Xin;ZHAO Li-chun;LIAO Xia-yun(School of Pharmacy,Guangxi University of Chinese Medicine,Nanning 530021,China;Guangxi Key Laboratory of Medicine and Food Homologous Resources Development,Guangxi Zhuang Yao Medicine Engineering Technology Research Center,Nanning 530021,China)

机构地区：[1]广西中医药大学药学院,南宁530021 [2]广西壮瑶药工程技术研究中心广西药食同源资源开发重点实验室,南宁530021

出　　处：《中国调味品》2023年第12期111-116,共6页China Condiment

基　　金：国家青年岐黄学者项目(2020-7);国家自然科学基金项目(82160775)。

摘　　要：对葛仙米进行酶解工艺优化并制作一款以葛仙米为主要原料的复合调味素。利用单因素试验和正交试验,以氨基酸态氮含量为指标,感官评价和美德拉反应综合分析结果表明,最佳酶解工艺条件为胰蛋白酶浓度9%、时间2 h、温度50℃,此条件下氨基酸态氮含量为0.713 g/100 g;葛仙米美拉德反应最佳条件为葛仙米质量分数25%、反应时间75 min、反应温度70℃、100 g葛仙米液中葡萄糖添加量5 g,此条件下葛仙米液的味道最佳;葛仙米复合调味素的最佳配方为葛仙米液40 g、食盐3 g、蔗糖3 g、鲜味剂4 g、香菇汁3 g、玉米变性淀粉10 g。该试验研制了一款颗粒大小均匀、淡黄色、滋味鲜美的葛仙米复合调味素,为葛仙米的综合开发利用提供了一定的理论基础。The enzymatic hydrolysis process of Nostoc sphaeroides Kütz.is optimized and a compound seasoning element is prepared with Nostoc sphaeroides Kütz.as the main raw material.Using single factor test and orthogonal test,with the content of amino acid nitrogen as the index,the results of sensory evaluation and comprehensive analysis of Maillard reaction show that the optimal enzymatic hydrolysis process conditions are trypsin concentration of 9%,time of 2 h and temperature of 50℃.Under such conditions,the content of amino acid nitrogen is 0.713 g/100 g.The optimal Maillard reaction conditions of Nostoc sphaeroides Kütz.are as follows:Nostoc sphaeroides Kütz.mass fraction of 25%,reaction time of 75 min,reaction temperature of 70℃,and glucose addition amount of 100 g Nostoc sphaeroides Kütz.solution is 5 g.Under such conditions,the taste of Nostoc sphaeroides Kütz.solution is the best.The optimal formula of the compound seasoning elements is 40 g Nostoc sphaeroides Kütz.solution,3 g salt,3 g sucrose,4 g flavor enhancer,3 g Lentinus edodes juice and 10 g modified corn starch.In this test,a delicious and light yellow Nostoc sphaeroides Kütz.compound seasoning element with uniform particle size is developed,which has provided a certain theoretical basis for the future comprehensive development and utilization of Nostoc sphaeroides Kütz..

关 键 词：葛仙米 氨基酸态氮 酶解 美拉德反应 复合调味素 

分 类 号：TS264.9[轻工技术与工程—发酵工程]