食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2013年
16期
43-45
,共3页
高山%王国泽%李昊虬%汪磊
高山%王國澤%李昊虬%汪磊
고산%왕국택%리호규%왕뢰
莜麦麸皮%不溶性膳食纤维%改性%制备工艺
莜麥麩皮%不溶性膳食纖維%改性%製備工藝
조맥부피%불용성선식섬유%개성%제비공예
naked oat bran%water-insoluble dietary fiber%modification%preparation technology
以莜麦麸皮为原料，运用化学法中的酸法对其中的不溶性膳食纤维进行改性，再通过正交设计，优化pH、料液比、温度和时间这四个因素，以确定酸法改性的最佳工艺。经过试验分析，当料液比为1∶20（g/mL），酸解pH为4，酸解温度为50℃，酸解时间为150 min时达到最优效果，此条件下水溶性膳食纤维的得率为11.07%，对比以往得到了一定的提高。
以莜麥麩皮為原料，運用化學法中的痠法對其中的不溶性膳食纖維進行改性，再通過正交設計，優化pH、料液比、溫度和時間這四箇因素，以確定痠法改性的最佳工藝。經過試驗分析，噹料液比為1∶20（g/mL），痠解pH為4，痠解溫度為50℃，痠解時間為150 min時達到最優效果，此條件下水溶性膳食纖維的得率為11.07%，對比以往得到瞭一定的提高。
이조맥부피위원료，운용화학법중적산법대기중적불용성선식섬유진행개성，재통과정교설계，우화pH、료액비、온도화시간저사개인소，이학정산법개성적최가공예。경과시험분석，당료액비위1∶20（g/mL），산해pH위4，산해온도위50℃，산해시간위150 min시체도최우효과，차조건하수용성선식섬유적득솔위11.07%，대비이왕득도료일정적제고。
In order to obtain the preparation technology of soluble dietary fiber , naked oat bran was used as raw materials by acid modification of enzymatic methods in this paper. Optimum conditions for extracting the soluble dietary fiber in the raw materials were confirmed through orthogonal tests. The results showed that optimum condition of the naked oat bran was as follow:the ratio of material to water 1∶20 (g/mL), pH 4, extracting temperature 50℃and extracting time 150 min. Under this condition, the extracting rate of soluble dietary fiber was 11.07%.It achieved some progress compared with preparation technology before.
