摘要
以临安山核桃仁为原料,结合超声波辅助,研究水酶法提取山核桃油的加工工艺。结果表明,复合酶酶解制取山核桃油的最佳工艺条件:纤维素酶、半纤维素酶、果胶酶、中性蛋白酶4种酶配比为2∶5∶2∶4,料水比1∶5,加酶量1.6%,酶解温度45℃,酶解pH值为7.0,酶反应时间3h。在最佳工艺条件下,山核桃油得率为54.23%。
Taking Lin＇ an wild walnut as raw materials,assisted by ultrasonic wave,the processing technique of extracting walnut oil was investigated.The results indicated that the optimum conditions were as follows：the ratio of cellulase,hemicellulase,pectinase and neutral proteinase 2∶5∶2∶4; the ratio of material and water 1∶5,optimum amount of enzyme 1.6％,enzymatic hydrolysis temperature 45℃,enzymatic hydrolysis pH 7.0,enzymatic hydrolysis time 3 h.Under this condition,walnut oil extraction rate achieved 54.23％.
出处
《中国酿造》
CAS
2013年第12期97-100,共4页
China Brewing
基金
杭州市钱江特聘专家项目(杭人社发[2011]189号)
关键词
山核桃油
酶解
超声波
walnut oil
enzymolysis
ultrasonic wave
