| 用酶法水解酒糟生产新型调味品的研究 |
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| 引用本文： | 陈鑫,郑明初,陈虹. 用酶法水解酒糟生产新型调味品的研究[J]. 农产品加工．学刊, 2006, 0(9): 14-17 |
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| 作者姓名： | 陈鑫 郑明初 陈虹 |
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| 作者单位： | 福建农林大学,食品科技研究所,福州,350002 |
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| 摘 要： | 以黄酒酿造副产物酒糟为主要原料,以酸性蛋白酶和α-淀粉酶为水解剂,对酒糟的水解条件进行正交试验研究。结果表明,酒糟的最佳水解条件为:酸性蛋白酶与α-淀粉酶的质量比为1∶1,加酶总量为0.07g/100g酒糟,水解温度为45℃,水解液pH值为3.5,水解时间为10h,酒糟和水的固液比为1∶3。在此条件下,经酶解和过滤,浓缩至酒糟相等质量的水解液,其总可溶性固形物和氨基态氮含量分别为9.0%和0.570%。
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| 关 键 词： | 酒糟 酶 氨基态氮 |
| 文章编号： | 1671-9646（2006）09-0014-04 |
| 收稿时间： | 2006-07-21 |
| 修稿时间： | 2006-07-21 |
Processing Study on Enzymic Hydrolyzed Lees to a New Condiment |
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| Chen Xin,Zheng Mingchu,Chen Hong. Processing Study on Enzymic Hydrolyzed Lees to a New Condiment[J]. Nongchanpin Jlagong.Xuekan, 2006, 0(9): 14-17 |
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| Authors: | Chen Xin Zheng Mingchu Chen Hong |
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| Abstract: | In this paper,the conditions of hydrolyzed lees by acid protease and α-amylase are studied. The results show that the optimal hydrolyzed conditions are the ratio of acid protease and α-amylase of 1∶1,lees with 0.07 g/100 g enzyme,hydrolyzation temperature 45 ℃,hydrolyzation pH 3.5,hydrolyzation time 10 h,the ratio of lees and water 1∶3. Under these conditions,after the procedures of hydrolysised by enzyme,filtration and concentration,the total soluble solid content and amino nitrogen of hydrolyzed liquid are 9.0% and 0.570% relatively. |
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| Keywords: | lees acid protease amino nitrogen |
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