适度酶解对核桃乳的品质改良作用研究

Study on the effect of moderate enzymatic hydrolysis on the quality improvement of walnut milk

中文关键词:  核桃乳  酶解  品质

英文关键词:walnut milk  enzymatic hydrolysis  quality

中文摘要:

      目的 探讨适度酶解加工工艺对核桃乳品质的影响。方法 采用风味蛋白酶和碱性蛋白酶(配比为2:1)在不同的酶解时间下处理核桃乳(不加酶、加酶不酶解、酶解30 min、酶解60 min、酶解120 min), 对核桃乳的营养成分、组织稳定性、香气成分、感官品质等方面进行系统分析。结果 不同酶解时间下处理的核桃乳营养成分有所差别, 随酶解时间增加, 样品中低聚肽和游离氨基酸含量增加, 均在酶解120 min时含量最高; 酶解30 min的核桃乳的稳定性动力学指数最低, 稳定性较好; 酶解改善了核桃乳的香气特征, 增加了挥发物质的种类和浓度; 感官评价表明, 酶解核桃乳香气明显, 口感更加细腻、顺滑, 酶解30 min的核桃乳口感最佳。结论 酶解30 min为核桃乳的最佳酶解时间, 此时核桃乳的营养成分、稳定性、风味、感官质量均有所改善。

英文摘要:

      Objective To investigate the effect of moderate enzymatic hydrolysis process on the quality of walnut milk. Methods Walnut milk was treated with flavor protease and alkaline protease (the ratio was 2:1) under different enzymatic hydrolysis times: Blank control (no enzyme), 0 min (enzyme added and immediately inactivated), 30 min, 60 min and 120 min. The nutritional components, physical stability, aroma components and sensory quality of walnut milk were systematically analyzed. Results The nutritional components of walnut milk treated under different enzymatic hydrolysis times were different. With the increase of enzymatic hydrolysis time, the content of oligopeptides and free amino acids in the samples increased, reaching the highest levels at 120 min. The stability kinetic index of walnut milk after enzymatic hydrolysis for 30 min was the lowest and the stability was better. Enzymatic hydrolysis improved the aroma characteristics of walnut milk, increasing both the diversity and abundance of volatile compounds. Sensory evaluation showed that enzymatic hydrolysis enhanced the aroma intensity of walnut milk and the mouthfeel became smoother and more delicate, with the 30 min hydrolysate receiving the best overall acceptability. Conclusion Enzymatic hydrolysis for 30 min is the optimal time that provides the best overall balance for walnut milk. At this time, the nutritional composition, stability, flavor and sensory quality of walnut milk are improved.