CAJ | 학술논문

以麦麸为原料,在分析粉碎麦麸粒径的基础上,以膳食纤维纯度为考察指标,采用单因素和正交试验探讨了筛分制备麦麸膳食纤维的最优工艺以及筛分后麦麸膳食纤维物化特性。结果表明,当料液比(m：V ,g/mL)为1：18、筛分溶液pH为6.0、筛分时间为25 min、筛分转速为180 r/min的条件下,筛分所得麦麸膳食纤维纯度可达88.97％,麦麸膳食纤维的持水力、持油力、膨胀力分别为9.82 g/g、2.53 g/g、5.48 mL/g。
이맥부위원료,재분석분쇄맥부립경적기출상,이선식섬유순도위고찰지표,채용단인소화정교시험탐토료사분제비맥부선식섬유적최우공예이급사분후맥부선식섬유물화특성。결과표명,당료액비(m：V ,g/mL)위1：18、사분용액pH위6.0、사분시간위25 min、사분전속위180 r/min적조건하,사분소득맥부선식섬유순도가체88.97％,맥부선식섬유적지수력、지유력、팽창력분별위9.82 g/g、2.53 g/g、5.48 mL/g。
Taking wheat bran as the raw material and purity of dietary fiber as the review indicator, the optimum preparation technology and the physicochemical characteristics of wheat bran dietary fiber by sieving were studied through single factor and orthogonal experiment following the analysis of bran particle size after crushing. The results showed that, the optimum preparation process was material and liquid ratio 1:18, sieving solution pH 6.0, sieving time 25 min, and sieving speed 180 r/min. Under this condition, the purity, water holding capacity, oil holding capacity and expansibility of wheat bran dietary fiber after sieving were 88.97%, 9.82 g/g, 2.53 g/g and 5.48 mL/g, respectively.