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Science and Technology of Food Industry
2019
(18)
97-100+113
酶在咖啡浓缩液体系稳定性中的应用
作 者：
饶建平
单 位：
福建省饮料用植物提取加工企业重点实验室
关键词：
咖啡浓缩液;复合蛋白酶;稳定性;沉淀率
摘 要：
目的:采用酶技术来解决咖啡浓缩液稳定性的问题,寻找最佳的酶技术工艺条件。方法:以咖啡浓缩液为原料,以沉淀率为考察指标,筛选出最适合应用在咖啡浓缩液中的酶,在单因素试验基础上,采用响应面试验分析法优选出复合蛋白酶最佳工艺条件。结果:最适酶为复合蛋白酶,酶解咖啡浓缩液最佳工艺条件为:酶用量0.60%、p H5.5、温度52℃,得到沉淀率为0.57%。结论:酶技术可以在一定程度上解决咖啡浓缩液的稳定性问题,可进一步开发应用。
译 名：
Application of Enzymes in Stability of Concentrated Coffee System
作 者：
RAO Jian-ping;Fujian Provincial Key Laboratory for Extracting & Processing Technology of Edible Plant,DAMIN Foodstuff( Zhangzhou) Co.,Ltd.;
关键词：
concentrated coffee;;compound proteinase;;stability;;precipitation rate
摘 要：
Objective: To solve the stability of coffee concentrate by enzymatic technology,the optimal process conditions of enzymatic technology was studied.Methods: Concentrated coffee as raw material,the most suitable enzymes were selected with the index of precipitation rate.Based on single factor experiment,response surface analysis was designed to choose the optimal process conditions.Results: Compound proteinase was chosen as the most suitable enzyme.The optimal process conditions were:compound proteinase 0.60%,pH5.5,temperature 52 ℃. The precipitation rate was 0.57%. Conclusion: The stability of concentrated coffee can be solved in a certain extent by using enzymatic technology,and can be further developed and applied.
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