食品安全质量检测学报
食品安全質量檢測學報
식품안전질량검측학보
FOOD SAFETY AND QUALITY DETECTION TECHNOLOGY
2015年
6期
2071-2076
,共6页
金文筠%Hussain Shehzad%严守雷%王清章%李洁
金文筠%Hussain Shehzad%嚴守雷%王清章%李潔
금문균%Hussain Shehzad%엄수뢰%왕청장%리길
超微粉碎%藕节%膳食纤维%粒度%理化性质%可溶性膳食纤维
超微粉碎%藕節%膳食纖維%粒度%理化性質%可溶性膳食纖維
초미분쇄%우절%선식섬유%립도%이화성질%가용성선식섬유
micronization%nodes of lotus root%dietary fiber%particle size%physicochemical characteristics%soluble dietary fiber
目的：研究超微粉碎对藕节理化性质的影响，增强其膳食纤维的生理功能，提高可溶性膳食纤维含量。方法在不同研磨条件下，采用激光粒度法测定其粒度，采用化学法测定持水性、持油性、溶胀性，酶重法测定可溶性膳食纤维含量。结果超微粉碎可显著减小物料粒径。随着粒度的减小，持油性、持水性、溶胀性及可溶性膳食纤维含量呈上升趋势。当研磨条件为研磨时间12 h、介质物料比8%、转速300 r/min时，粒度显著减小至15.3μm (P＜0.05)。在此条件下，藕节膳食纤维持油性、持水性、溶胀性分别为2.23 g/g、3.62 g/g、5.97 mL/g。可溶性膳食纤维含量从3.55%显著提高至11.20%(P＜0.05)，比未超微粉碎提高了2.16倍。结论超微粉碎能有效降低藕节膳食纤维粒度，显著增加可溶性膳食纤维含量，并赋予其优良的理化性质，为藕节渣综合利用提供相关依据。
目的：研究超微粉碎對藕節理化性質的影響，增彊其膳食纖維的生理功能，提高可溶性膳食纖維含量。方法在不同研磨條件下，採用激光粒度法測定其粒度，採用化學法測定持水性、持油性、溶脹性，酶重法測定可溶性膳食纖維含量。結果超微粉碎可顯著減小物料粒徑。隨著粒度的減小，持油性、持水性、溶脹性及可溶性膳食纖維含量呈上升趨勢。噹研磨條件為研磨時間12 h、介質物料比8%、轉速300 r/min時，粒度顯著減小至15.3μm (P＜0.05)。在此條件下，藕節膳食纖維持油性、持水性、溶脹性分彆為2.23 g/g、3.62 g/g、5.97 mL/g。可溶性膳食纖維含量從3.55%顯著提高至11.20%(P＜0.05)，比未超微粉碎提高瞭2.16倍。結論超微粉碎能有效降低藕節膳食纖維粒度，顯著增加可溶性膳食纖維含量，併賦予其優良的理化性質，為藕節渣綜閤利用提供相關依據。
목적：연구초미분쇄대우절이화성질적영향，증강기선식섬유적생리공능，제고가용성선식섬유함량。방법재불동연마조건하，채용격광립도법측정기립도，채용화학법측정지수성、지유성、용창성，매중법측정가용성선식섬유함량。결과초미분쇄가현저감소물료립경。수착립도적감소，지유성、지수성、용창성급가용성선식섬유함량정상승추세。당연마조건위연마시간12 h、개질물료비8%、전속300 r/min시，립도현저감소지15.3μm (P＜0.05)。재차조건하，우절선식섬유지유성、지수성、용창성분별위2.23 g/g、3.62 g/g、5.97 mL/g。가용성선식섬유함량종3.55%현저제고지11.20%(P＜0.05)，비미초미분쇄제고료2.16배。결론초미분쇄능유효강저우절선식섬유립도，현저증가가용성선식섬유함량，병부여기우량적이화성질，위우절사종합이용제공상관의거。
Objective To research the effect of micronization technique on the physical and chemical properties of nodes of lotus root, and to improve the physiological functions and soluble dietary fiber content. Methods Under different treatment, laser diffraction particle size analyzer was employed for the determination of particle size. Chemical method was used to test water holding capacity, oil holding capacity and swelling capacity, and soluble dietary fiber content was tested by enzyme gravimetric method. Results Micronization could significantly (P<0.05) reduce the particle size of dietary fiber to different micro-sizes. Oil holding capacity, water holding capacity, swelling capacity and SDF content were increased with the decrease of particle size. When treatment condition was set at milling time for 12 h, medium material ratio for 8%, speed for 300 r/min, the particle size was the best as 15.3 μm. Under this treatment condition, oil holding capacity was 2.23 g/g, water holding capacity was 3.62 g/g, and swelling capacity was 5.97 mL/g. The content of soluble dietary fiber was increased significantly from 3.55%to 11.20%(P<0.05), which was increased by 2.16 times. Conclusion Micronization could significantly reduce the particle size of dietary fiber. The content of soluble dietary fiber and physicochemical properties were increased well. This could provide a reference for comprehensive utilization of dietary fiber from nodes of lotus root.
