玉米芯中膳食纤维的提取及对面包品质的影响  

Extraction of Dietary Fiber from Corncob and its Effect on the Quality of Bread

作　　者：江洪波[1] 张茂祥[2] 阮丽[1] 

机构地区：[1]长江大学生命科学学院食品科学与工程系,湖北荆州434025 [2]四川省林业科学院,四川成都610081

出　　处：《安徽农业科学》2005年第10期1883-1884,共2页Journal of Anhui Agricultural Sciences

摘　　要：探讨从廉价的玉米芯中制备高丰度的膳食纤维。根据重量法对玉米芯粉末样品进行处理,将提取物用GB12349蛳1990方法即中性洗涤剂法测定成品膳食纤维含量(TDF),且对影响玉米芯膳食纤维提取的各因素进行讨论,并将提取的膳食纤维添加到面包中进行感官方面的评定。结果表明:2%酸沸煮40min,1.5%碱沸煮60min,热水洗涤温度为95℃时,玉米芯膳食纤维的提取率最高,可达37.86%。将这种膳食纤维以5%的量加入面包中,既提高了其营养品质,又不会使其风味劣化。The extraction of the high thick dietary fibre from the low-priced corncob was discussed. According to the weight means, the corncob powder samples were treated and the dietary fibre content（TDF ） in the finished products measured with the neutral detergent method（ GB 12349- 1990） and every factor to extract the corncob dietary fibre were discussed, and the dietary fibre to the material of bread was added to evaluate the sense .The result indicated： when it was treated in 2 % of the acid boiled for 40 minutes, in 1.5 % of the alkali boiled for 60 minutes or in the hot washing water of 95℃, the abstraction rate of the corncob dietary fibre was the highest （up to 37.86 % ）. This kind of dietary fibre was joined to bread with 5 % of it, which improved its nutritious quality and unable worsens its flavor.

关 键 词：玉米芯 膳食纤维 提取 面包 品质 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]