【作者】 曾凡坤； 罗晓妙；

【Author】 Zeng Fankun~1 and Luo Xiaomiao~2 (1,College of Food Science,Southwest University,Beibei,Chongqing,400715 2,Xichang College,Xichang,Sichuan Province,640000)

【机构】 西南大学食品科学学院； 西昌学院；

【摘要】 为提高榨菜品质,简化工艺,缩短榨菜加工周期,提高榨菜加工的现代化程度,试验采取几种蛋白酶对脱水榨菜原料进行了酶解处理,并优化酶解条件和主要影响因素。结果表明:蛋白酶处理可增加产品游离氨基酸(FAN),以中性蛋白酶和木瓜蛋白酶组合处理效果最佳;按酶活力60万U/100ml的酶液计算,添加1%中性蛋白酶或2%木瓜蛋白酶酶解效果最好;控制含水量80%～85%、不加盐、45℃非密闭处理4h,使样品既达到酶解目的,也达到脱水要求。更多还原

【Abstract】 To improve zhacai quality,simplify technological process,shorten production cycle,several protease are used in the process of zhacai.The results indicated that protease hydrolysis would increase the free amino acid(FAN) of product,and better result is gained by using 1%neutral protease combined with 2%papain in the protease activity of 6×10~5U/100ml.The optional conditions of protease hydrolysis are that zhacai materials are dehydrated to 80%～85%water content,and using 1%neutral protease combined with 2%papain to hydrolyze for 4 hours at 45℃without adding salt.更多还原