酶解牦牛肉粉的制备工艺研究

Study on preparation of enzymatic hydrolysis Yak meat powder

摘要: 目的:研究牦牛肉酶解工艺最佳参数,制备牦牛肉蛋白粉。方法:在单因素实验基础上,运用响应面设计对牦牛肉酶解工艺参数进行优化。结果:最佳酶解工艺为酶浓度1600IU/g、料液比1∶6(g∶mL)、pH9、温度55℃,水解5h。在此条件下水解度达19.01%,水解液经喷雾干燥得到香味浓郁的浅黄色粉末。结论:响应面法确定的酶解条件合理,实验验证值与预测值接近,该工艺条件可用于酶解牦牛肉粉的制备。

Abstract: Object:To study the optimal conditions of enzymatic hydrolysis Yak meat and prepare the Yak meat powder. Methods:The optimal ranges of independent variables were selected on the basis of single-factor tests. Response surface methodology was adopted to evaluate the effects of reaction variables on the degree of hydrolysis. Results:The results showed that the optimal conditions for enzymatic hydrolysis were enzyme dosage 1600IU/g, the ratio of substrate to water 1∶6 (g∶mL) , the pH value 9, the reaction temperature 55℃, and reaction time of 5h. The actual degree of hydrolysis was 19.01%. The Yak meat powder was light yellow with the technology of spray drying. Conclusion:The obtained model was credible and could be used for the preparation of enzymatic hydrolysis Yak meat powder.