【摘要】 采用正交设计方法对面包改良剂中酶制剂复配实验进行优化设计,以真菌α-淀粉酶、半纤维素酶、脂肪酶和葡萄糖氧化酶为因素,得到了复合酶制剂的最佳配比:淀粉酶的添加量为4%,半纤维素酶的添加量为6%,脂肪酶的添加量为2%,葡萄糖氧化酶的添加量为2%。更多还原

【Abstract】 An orthogonal design was used as the optimized method for complex enzyme preparations in bread improver. By using complex factors of fungus α-amylase, hemicellulase, lipase and glucose oxidase, the optimal proportion was obtained: the adding amounts of above four enzymes were 4%, 6%, 2% and 2% respectively.更多还原