In the production process of Lentinus edods sauce by protease enzymolysis, the operation conditions of cell fragmentation by ultrasonic treatment were investigated, and the conditions of protease enzymolysis were optimized through orthogonal test.
在蛋白酶水解法制备香菇酱的工艺中,首先研究了超声波对原料进行细胞破碎处理的操作条件,采用正交实验设计对影响蛋白酶水解效果的条件进行了选择优化。
