摘要
采用正交法优选了甘薯渣中膳食纤维的制备工艺条件并进行了脱色试验,测定了脱色前后膳食纤维主要性能指标的变化。结果表明:薯渣中膳食纤维提取的最优条件为α-淀粉酶的添加量1.0%,水解液的pH 6.5,酶解温度65℃,时间90min;脱色后,总膳食纤维的含量由76.45%下降至76.12%.但持水率与膨胀性均有较大幅度提高,过80目筛的膳食纤维其持水率与膨胀性由625%、6.90mL/g增加至789%、12.90mL/g。
The technological condition for prepetring dietary fiber from sweet potato and bleaching were investigated by the orthogonal test. The results showed that the optimum conditions of extracting dietary fiber from sweet potato residues is 1.0% a-amylase at the conditions of pH6.5 and 65℃ for 90 min. After bleaching, the total dietary fiber declines from 76.45% to 76.12 % while the extensibility and water binding power of dietary fiber through 80W increase from 625%, 6.90 mL/g to 789 %, 12.90 mL/g respectively.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2007年第9期100-103,共4页
Food and Fermentation Industries
关键词
甘薯渣
膳食纤维
制备
脱色
sweet potato residues, dietary fiber, preparation, bleaching
