核桃粕作为速溶核桃风味酥油茶壁材的酶解工艺研究

通过超临界萃取将核桃粕中油脂分提,用复合蛋白酶与风味蛋白酶对除油的核桃粕酶解,酶解最佳水解条件为:温度55℃,pH5.5,酶解4h,固液比1:5,酶与底物比为0.3%,核桃粕蛋白提取率为60.3%,水解度是15.3%。以酶解核桃粕作为核桃风味酥油茶壁材,开发以酥油风味为主,兼有核桃香味的速溶核桃风味酥油茶。

Emzymatic Hydrolysis Walnut Dregs as Wall Material of Drink of Tibit Butter with Walnut Flavor

Walnut lipid was withdrawn by supercritical fluid extraction and delipided walnut protein then enzymolysised Protamex plus Flavourzyme. The optimal enzymolysis conditions were evaluated as following: hydrolysis temperature at 55℃, pH value in 5.5, hydrolysis duration for 4h, concentration of delipided walnut at 20%, ratio of enzyme and enzymolysised walnut in 0.3%. The 60.3% of enzymolysised walnut protein was yielded in the hydrolysis rate in 15.3%. Enzymolysised walnut protein was used as wall material to produce Tibet Yak Butter Tea with walnut flavor .