[1]马利华,宋 慧,陈学红,等.复合酶法制备速溶复合南瓜粉的研究[J].徐州工程学院学报(自然科学版),2017,(1):38-43.
 MA Lihua,SONG Hui,CHEN Xuehong,et al.Preparation of Compound Instant-powder of Pumpkin by Composite Enzymatic Method[J].Journal of Xuzhou Institute of Technology(Natural Sciences Edition),2017,(1):38-43.
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复合酶法制备速溶复合南瓜粉的研究()
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《徐州工程学院学报》(自然科学版)[ISSN:1674-358X/CN:32-1789/N]

卷:
期数:
2017年第1期
页码:
38-43
栏目:
专家特稿
出版日期:
2017-02-28

文章信息/Info

Title:
Preparation of Compound Instant-powder of Pumpkin by Composite Enzymatic Method
文章编号:
1674-358X(2017)01-0038-06
作者:
马利华宋 慧陈学红夏 云
徐州工程学院 食品(生物)工程学院,江苏 徐州 221018
Author(s):
MA LihuaSONG HuiCHEN XuehongXIA Yun
College of Food Science and Engineering, Xuzhou Institute of Technology, Xuzhou 221018, China
关键词:
南瓜 山药 复合酶 物化特性 营养特性 抗氧化性
Keywords:
pumpkin yam compound enzyme physicochemical properties nutritional characteristics antioxidant activity
分类号:
TS218
文献标志码:
A
摘要:
以南瓜和山药为主要原料,研制了速溶复合南瓜粉.通过实验测试了复合酶的用量、酶解温度、酶解时间对速溶复合南瓜粉中多糖含量及DPPH清除率的影响,确定了最佳酶解条件,并比较酶解前后产品的物化特性、营养特性及抗氧化特性.实验结果表明复合南瓜粉最佳酶解条件是:酶用量为0.06%,酶解时间为1.0 h,酶解温度为55 ℃,酶解处理后速溶复合粉中多糖含量为44.65 mg/g,DPPH自由基清除率为84.65%.速溶复合南瓜粉经过复合酶处理后具有较好的物化特性、较高的营养特性及抗氧化特性.
Abstract:
Pumpkin and yam was used as main raw materials to prepare pumpkin powder.The effects of the amount of compound enzyme,the temperature of enzymatic hydrolysis and the time of enzymolysis on the content of polysaccharide and the DPPH removal rate in the fast-dissolving pumpkin powder were investigated.The optimum conditions were determined and the physico-chemical properties,nutrient characteristics,antioxidant properties were compared.The results showed that the optimal conditions for enzymatic hydrolysis were as follows:the amount of enzyme was 0.06%,the time of enzymolysis was 1.0 h,the enzymolysis temperature was 55 ℃,the content of polysaccharide in the instant complex powder was 44.65 mg/g,DPPH free radical scavenging rate was 84.65%.The instant pumpkin powder possesses good physical and chemical properties, high nutritional characteristics and antioxidant properties after treatment with compound enzyme.

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备注/Memo

备注/Memo:
收稿日期:2016-10-11 基金项目:江苏省苏北科技发展计划项目(BN2015029) 作者简介:马利华(1966-),女,教授,主要从事食品储藏与加工研究.
更新日期/Last Update: 1900-01-01