核桃乳酶解液的制备及稳定性研究.pdf

现代食品科技 Modern Food Science and Technology 2016, Vol.32, No.8 核桃乳酶解工艺及稳定性研究 姚奎章，齐兵，路敏，夏君霞，赵慧博，李喜层 （河北养元智汇饮品股份有限公司，河北衡水 053000） 摘要：采用胰蛋白酶对未脱脂的核桃浆液进行酶解，并利用 Turbiscan 稳定性分析仪对酶解核桃乳的稳定性进行了考察。通过单 因素与正交试验优化得到最佳的酶解工艺条件为：核桃浆液浓度9% （m/m ）、胰蛋白酶添加量0.4% （m/m ）、反应初始pH 9.0 、酶解 温度 55 ℃、酶解时间 1 h，在此条件下，蛋白水解度为 13.67%±0.41‰。在此基础上，利用Turbiscan 稳定性分析仪考察了水解度分 别为 13.70%、10.20%、7.01%的酶解核桃乳样品与常规工艺样品的稳定性差异。对比背散射光谱图得出，通过酶解工艺产品底部析水 层高度由 0~10 mm 减小至 0~5 mm。由底部稳定性动力学指数曲线得到，酶解核桃乳样品稳定性动力学指数均小于对照样品，且水解 度较大样品（13.70% ）的稳定性指数更小。与常规工艺相比较，酶解核桃乳产品底部TSI 曲线均无明显拐点，说明其底部浓度和颗 粒粒径的变化幅度小且平缓，稳定性更好。 关键词：核桃乳；酶解；稳定性 文章篇号：1673-9078(2016)8-259-264 DOI: 10.13982/j.mfst.1673-9078.2016.8.039 Study on Enzymatic Hydrolysis Process and Stability of Walnut Milk YAO Kui-zhang, Qi Bing, LU Min, XIA Jun-xia, ZHAO Hui-bo, LI Xi-ceng (Hebei Yangyuan Zhihui Co., Ltd., Hengshui 053000, China) Abstract: Walnut milk was hydrolyzed by trypsin, and the stability of the enzymatic prepared walnut milk was studied. The most optimal conditions for enzymatic hydrolysis were as follows: walnut slurry concentration 9% (m/m), trypsin amount 0.4‰ (m/m), pH 9.0, reaction time 1h and temperature 55 ℃. Under these conditions, the degree of hydrolysis (DH) reached 13.67 ± 0.41%. The stability of three hydrolysates with DH of 13.70%, 10.20% and 7.01%compared to the non-hydrolytic process were investigated by Turbiscan. Back scattering curve showed that the height of water separating layer from bottom was reduced from 0~10 mm to 0~5 mm by using the technique of enzymatic hydrolysis. The bottom stability indices of the hydrolysates were lower than the non-hydrolytic sample, and the