酶在咖啡浓缩液体系稳定性中的应用

Application of Enzymes in Stability of Concentrated Coffee System

摘要: 目的:采用酶技术来解决咖啡浓缩液稳定性的问题,寻找最佳的酶技术工艺条件。方法:以咖啡浓缩液为原料,以沉淀率为考察指标,筛选出最适合应用在咖啡浓缩液中的酶,在单因素试验基础上,采用响应面试验分析法优选出复合蛋白酶最佳工艺条件。结果:最适酶为复合蛋白酶,酶解咖啡浓缩液最佳工艺条件为:酶用量0.60%、pH5.5、温度52℃,得到沉淀率为0.57%。结论:酶技术可以在一定程度上解决咖啡浓缩液的稳定性问题,可进一步开发应用。

Abstract: Objective:To solve the stability of coffee concentrate by enzymatic technology,the optimal process conditions of enzymatic technology was studied. Methods:Concentrated coffee as raw material,the most suitable enzymes were selected with the index of precipitation rate. Based on single factor experiment,response surface analysis was designed to choose the optimal process conditions. Results:Compound proteinase was chosen as the most suitable enzyme. The optimal process conditions were:compound proteinase 0.60%,pH5.5,temperature 52℃. The precipitation rate was 0.57%. Conclusion:The stability of concentrated coffee can be solved in a certain extent by using enzymatic technology,and can be further developed and applied.