Position: Home > Articles > An Enzymatic Method for Preparation of Bailin Mushroom Foot Beverage
FOOD SCIENCE
2009,30
(20)
464-466
白灵菇菇脚饮品的酶法制备工艺研究
作 者：
艾有伟;王宏勋;侯温甫
单 位：
武汉工业学院食品科学与工程学院
关键词：
白灵菇菇脚;酶法制备;功能饮品
摘 要：
采用蛋白酶、纤维素酶进行两步法酶解,并采用正交试验对白灵菇菇脚工艺进行优化,所得产物进行调配,获得浅棕褐色、酸甜适宜、无异味、无沉淀、透明的白灵菇菇脚饮品。
译 名：
An Enzymatic Method for Preparation of Bailin Mushroom Foot Beverage
作 者：
AI You-wei,WANG Hong-xun,HOU Wen-fu(College of Food Science and Technology, Wuhan Polytechnic University, Wuhan 430023, China)
关键词：
Bailin mushroom feet;enzymolysis;functional beverage
摘 要：
A new type of beverage was developed from Bailin mushroom feet based on two-step enzymolysis using protease and cellulase and formulation.Orthogonal array design was employed for investigating the optimum protease and cellulose hydrolysis processes and product formula.Results showed that a maximum hydrolysis efficiency of Bailin mushroom feet was obtained through protease hydrolysis for 4 h at 65 ℃ with a material/liquid ratio of 1:10 followed by cellulose hydrolysis for 4 h at 45 ℃ with a material/liquid ratio of 1:10.The optimal formula for beverage production consisted of 10% concentrated Bailin mushroom foot hydrolysate, 0.1% sour agent, 8% sweetness agent and 0.2% stabilizer.The final product obtained was characteristic of light brown color, balanced sweet and sour taste and transparence without odor and precipitation.
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