大豆皮水不溶性膳食纤维制备工艺的研究  

Study on preparation of water-nonsoluble dietary fibre of soybean bran

作　　者：李润国[1] 陈革[1] 

机构地区：[1]沈阳师范大学化学与生命科学学院食品科学系,沈阳110034

出　　处：《食品科技》2006年第3期129-131,共3页Food Science and Technology

基　　金：辽宁省教育厅科学研究计划资助项目(科技攻关计划A类;2004D238)

摘　　要：以大豆皮为原料,用酸法、碱法和酸碱共处理方法制备水不溶性膳食纤维。通过比较,确定了酸法最佳工艺条件为:提取温度100℃、加水量15mL/g大豆皮、提取时间60min、pH值3;碱法最佳工艺条件为:NaOH浓度3%、处理温度50℃、提取时间30min;酸碱共处理法不适合水不溶性大豆皮膳食纤维的制备。The preparation of water-nonsoluble dietary fiber （NDF） based on soybean bran with acid hydrolysis and alkali dissolution and acid-alkali dissolution was studied. The advantages and dis advantages of preparation method were compared, and then the optimum conditions were determiued. The optimum conditions with acid hydrolysis were that temperature was 100℃, water was 15mL/g soybean bran, time was 60min, pH3; the optimum conditions with alkali dissolution were that NaOH（3%）, temperature （50℃ ）, time（30min）： acid-alkali dissolution was not fit for the manufacture of water-nonsoluble dietary fiber.

关 键 词：大豆皮 膳食纤维 水不溶性膳食纤维 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]