Optimization of Hydrolyzaing with Horseradish in Japanese Horseradish

Abstract:

In order to improve the degree of hydrolysis of horseradish in Japanese horseradish,to improve the product quality of Japanese horseradish,we use the horseradish powder as the raw materials to process Japanese horseradish,in that process to study the degeree of hydrolysis.We studied the temperature,time,pH and the amount of ascorbic acid(VC) as the four factors to impact the degree of hydrolysis,the results show:optimal conditions were temperature 60 ℃,time 1 hour,the pH value of 4.0,addition of ascorbic acid(VC) 0.2 mg/g.Provide a reference to further enhance the degree of hydrolysis of horseradish.