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通过探讨苦杏仁酶对苦杏仁甙稳定酶解速率所需时间、酶解百分率、不同酶量的酶解能力、以及加热与酶灭活的关系,对苦杏仁(火单)法炮制加以改进。
By studying the time required for the amygdalin to stabilize the enzymolysis rate, the percentage of enzymatic hydrolysis, the ability of enzymatic hydrolysis of different amounts of enzymes, and the relationship between heating and enzyme inactivation, the processing of bitter almond (flame) was improved.