CAJ | 학술논문

　　本研究以大豆饼粕为原料，通过L9（34）正交实验设计方法，就影响制备膳食纤维含量的碱浓度、温度、时间和酶用量4项因素进行了实验，确立了制备大豆膳食纤维的最佳工艺条件。利用本工艺，湿豆粕经浸泡、碱处理、酶解、干燥和超微粉碎等程序，即可得到大豆膳食纤维，工艺产率为85%，产品纤维素含量为80%，还以豆粕膳食纤维为原料研制出大豆纤维系列食品。产品的各项理化指标均达到了国家食品添加剂的有关标准。
　　본연구이대두병박위원료，통과L9（34）정교실험설계방법，취영향제비선식섬유함량적감농도、온도、시간화매용량4항인소진행료실험，학립료제비대두선식섬유적최가공예조건。이용본공예，습두박경침포、감처리、매해、간조화초미분쇄등정서，즉가득도대두선식섬유，공예산솔위85%，산품섬유소함량위80%，환이두박선식섬유위원료연제출대두섬유계렬식품。산품적각항이화지표균체도료국가식품첨가제적유관표준。
Soybean meal were used as materials in the study. Four factors affecting the content of dietary cellulose was tested with L9(34) right angle experiment. These factors were alkali concentration, temperature, time and enzyme dosage. The research established the optimum conditions for preparation of soybean cellulose. Soybean dietary cellulose was obtained through soaking, alkali treatment, enzymatic hydrolysis, drying, superpulverization and other procedures. The process yield was 85%. The content of cellulose was 80% in the product. The soybean dietary cellulose as raw materials developed soybean cellulose series food in the paper. The product of the physicochemical indexes reached the relevant national standards for food additives.