摘要
利用响应法优化超声波提取膳食纤维的工艺,在超声时间、超声温度、液料比、酶添加量、超声功率5个单因素实验的基础上,以膳食纤维得率为响应值,考查各因素对膳食纤维得率的影响。试验结果表明,在液料比16:1、超声时间25min、超声温度50℃、酶添加量0.5%、超声功率450W时,膳食纤维的得率达到23.83%。
Response surface methodology was applied to optimize process conditions of soluble dietary fiber extracted by ultrasonic method. Five factor, namely ultrasonic time, ultrasonic temperature, solid-liquid ratio, enzyme additive amount and ultrasonic power were selected. Base on single-factor experiments, soluble dietary fiber yield was as response value, and the effect of such factors on soluble dietary fiber yield was studied. The results showed that soluble dietary fiber yield can reach the highest level of 23.83% when follow this process conditions： solid-liquid ratio was 16：1, ultra- sonic time was 25 min, ultrasonic temperature was 50 ℃, enzyme additive amount was 0.5% and ultrasonic power was 450W.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2012年第3期104-111,共8页
Journal of Chinese Institute Of Food Science and Technology
关键词
膳食纤维
豆渣
超声
响应面方法
soluble dietary fiber
soybean dreg
ultrasonic
response surface methods
