【摘要】 通过超临界萃取将核桃粕中油脂分提,用复合蛋白酶与风味蛋白酶对除油的核桃粕酶解,酶解最佳水解条件为:温度55℃,pH5.5,酶解4h,固液比1:5,酶与底物比为0.3%,核桃粕蛋白提取率为60.3%,水解度是15.3%。以酶解核桃粕作为核桃风味酥油茶壁材,开发以酥油风味为主,兼有核桃香味的速溶核桃风味酥油茶。更多还原

【Abstract】 Walnut lipid was withdrawn by supercritical fluid extraction and delipided walnut protein then enzymolysised Protamex plus Flavourzyme. The optimal enzymolysis conditions were evaluated as following: hydrolysis temperature at 55℃, pH value in 5.5, hydrolysis duration for 4h, concentration of delipided walnut at 20%, ratio of enzyme and enzymolysised walnut in 0.3%. The 60.3% of enzymolysised walnut protein was yielded in the hydrolysis rate in 15.3%. Enzymolysised walnut protein was used as wall material to produce Tibet Yak Butter Tea with walnut flavor .更多还原