CAJ | 학술논문

研究了西番莲果皮制备膳食纤维的生产工艺,并对影响脱色的主要因素进行了探讨,结果表明,影响脱色的因素依次为脱色温度(T)、pH值、脱色时间(H)、H2O2用量(W)、螯合剂用量(GC3)。并利用正交实验方法得到当T为60 ℃、pH为8、H为2.5 h、W为6 %、GC3为1 %时的产品感官质量最佳。
연구료서번련과피제비선식섬유적생산공예,병대영향탈색적주요인소진행료탐토,결과표명,영향탈색적인소의차위탈색온도(T)、pH치、탈색시간(H)、H2O2용량(W)、오합제용량(GC3)。병이용정교실험방법득도당T위60 ℃、pH위8、H위2.5 h、W위6 %、GC3위1 %시적산품감관질량최가。
A new processing technology of dietary fiber from the peel of passionfruit (Passiflora edulis) was developed. The main factors influencing the bleaching of the dietary fiber were investigated. The results showed that factors influencing the bleaching of the dietary fiber were bleaching temperature (T) pH bleaching time H hydrogen peroxide concentration (W) sequestrant concentration (GC3). Sensory evaluation was best when ″T″ was 60 °C pH 8 ″H″ 2.5 hours ″W″ 6 % and ″GC3″ 1 % in orthogonal experiments.