摘要
采用嫩化光参为原料,研究其酶解和喷雾干燥工艺,光参蛋白粉营养成分指标。研究结果表明:采用风味酶为酶制剂,酶解嫩化光参的最佳参数:每100 g光参肉糜中风味酶用量1 200 U/g蛋白、温度50℃、pH 6.5、时间4 h、蒸馏水2 500 m L。用该工艺制备的光参酶解液中相对分子质量100~1 000的寡肽约占水解产物85%。光参酶解液最佳喷雾干燥条件:进料量25%、进风温度180℃、进料温度30℃、进料速度12 m L/min,由该工艺参数制备的光参蛋白粉各特性指标较好,呈白色粉状,吸湿性较强;光参蛋白粉同某市售品牌蛋白粉相比,蛋白质、脂肪和碳水化合物略低,而活性物质皂甙及Na、Ca、Fe等矿物元素含量较高,具备较强的商品开发潜力。
This paper reported the enzymatic and spray drying processing technology of Cucumaria japonica protein powder with the tendenrized Cucumaria japonica as material, as well as the nutritional composition. The results showed that the optimum parameters were as follows： amount of flavor enzyme 1 200 U/g pro, 50 ℃, pH 6.5, 4 h, distilled water2 500 m L（per 100 g comminuted meat of Cucumaria japonica）. The ratio of oligopeptides, which had a molecular weight range wide of 100-1 000, was nearly 85% after processed by the parameters mentioned above. The optimum spray drying parameters were as follows： inlet concentration of feed liquid 25%, inlet air temperature 180 ℃, temperature of feed liquid 30℃, speed of feed liquid 12 m L/min. The protein powder prepared according the parameters mentioned above had good quality in nutrition, but it also had a strong hygroscopicity. Compared with a brand protein powder commercially available, the content of protein, fat and carbohydrate of Cucumaria japonica protein powder were slightly low, but in contrary high as some biological materials as concerned, such as saponin, Ca, Fe, et al. In brief, Cucumaria japonica protein powder had a strong development potentiality.
作者
霍健聪
邓尚贵
励建荣
Huo Jiancong;Deng Shanggui;Li Jianrong(College of Food and Medicine Technology, Zhejiang Ocean University, Zhoushan 316000, Zhejiang;College of Chemistry, Chemical Engineering and Food Safety, Bohai University, Jinzhou 121013, Liaoning)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2018年第5期151-158,共8页
Journal of Chinese Institute Of Food Science and Technology
基金
"十二五"国家科技支撑计划(2012BAD29B06)
国家自然科学基金项目(31471609)
关键词
舟山海域
光参
蛋白粉
制备
喷雾干燥
Zhoushan sea area
Cucumaria japonica
protein powder
preparation
spray drying
