【摘要】 通过采用酶水解方法和真空浓缩、喷雾干燥技术研制出了酶解速溶保健南瓜粉,改善了南瓜粉的色泽,提高了水溶性。通过单因素和正交试验确定了果胶酶水解南瓜果浆的最适条件是在南瓜浆原始的pH条件下,用30mg/kg的酶浓度,在40℃下酶解150min,南瓜浆水解较为彻底,采用该水解法水解后的南瓜浆再经真空浓缩和喷雾干燥,所得的南瓜粉色泽和水溶性均较好。更多还原

【Abstract】 In this experiment, techniques such as enzyme hydrolyzing, vacumm condensation and spray desiccation were used to develop a new znzyme-hydrolized constant health pumpkin fine powder. This processing technique improved the color of pumpkin powder before and increased its solution in water. The optimum enzyme hydrolyzing condition of pumpkin pulp was investigated by single-factor and orthogonal design. The result show that the pulp was hydrolyzed more drastically with 30 mg/kg of the pectase at 40 ℃ for 1.5 h, the pH value remaining the same with that of pumpkin fresh pulp.更多还原