The enzymatic hydrolysis conditions of almond protein were optimized by orthogonal rotation combination design.The orthogonal regression model of hydrolysis degree(Y)and four factors of temperature(X1),substrate concentration(X2),enzyme-substrate ratio(X3),hydrolysis time(X4)was established:Y=23.73865-3.16060X1-1.54037X2+2.07211X3+3.48164X4-3.31615X21-0.97209X22-0.40641X23-1.28322X24-0.21875X1X2+0.07125X1X3-0.26375X1X4-0.26375X2X3+0.07125X2X4-0.21875X3X4. It was concluded from the model that when temperature,substrate concentration,enzyme-substrate ratio,hydrolysis time were 50℃,2%,4% and 180min,the hydrolysis degree(Y)was the maximal 27.22% and consistent with the confirmatory experiment result.

The response surface method was used in optimizing the enzymatic hydrolysis methods of Sweet almond oil.Box-Behnken design was adopted.Statistics analysis system8.0 was used in analyzing the influence of the enzymatic time,the enzymatic temperature,and the quantity of the enzyme on the oil yield.The result showed the optimal conditions were as follows:the enzymatic time 3.0 h,the enzymatic temperature 54.95 ℃,the dosage of the enzyme 3.22%,and the enzymatic extraction ratio of sweet almond oil was up to 42.34%.

This paper introduced apricot dregs as materials,chemistry method was adopt to hydrolyze amylum,protein,fat and infusibility meal fiber in apricot dregs.The research indicated:the effect of alkali distilled optimum process condition:pH was 12,temperature was 60 ℃,time was 80min,the ratio of solid and fluid was 1∶15,the effect of acid distilled optimal process condition pH was 2.0,time was 100min,temperature was 50 ℃,the ratio of solid and fluid was 1∶15.Under the above conditions,the rate of infusibility meal fiber was 69.25%.

The processing technology of flavoured chickpea soft-caned was studied by optimization technology parameters,using chickpea as main ingredient.Chickpea sustained by the immersion method of average temperature and pressure cooking of the chickpea treatment significantly improved the performance of chickpea processing products and improved flavor and taste.The orthogonal test to determine the flavor of soft-canned chickpea with optimum conditions:chickpea initial soaking water temperature was 24℃,34℃ water temperature soaking,soaking time for 6h,cooking time 12min.