芹菜膳食纤维制备工艺的探讨  

Research on the Extraction Process of Celery Dietary Fiber

作　　者：赵全利[1] 吉欣[1] 吕奇 张琳[1] 张利娟[1] 

机构地区：[1]河南大学化学化工学院,开封475001 [2]中国化建第十一公司,开封475002

出　　处：《现代食品科技》2006年第4期142-144,共3页Modern Food Science and Technology

基　　金：河南省科技厅科技攻关立项项目;项目编号:124180505

摘　　要：本文采用正交设计法,研究了以榨汁后的芹菜渣为原料来提取芹菜膳食纤维的工艺。分别以产率和不溶性膳食纤维含量为主要指标,寻找碱解与酸解最佳工艺。最佳工艺结果表明:芹菜膳食纤维总产率达79.5%,其中不溶性膳食纤维含量达69.0%,溶胀性为12.2ml/g,持水力为2.11g/g。By orthogonal method, the process of extracting celery dietary fiber from celery-slag juice was researched. Also, with the rate of production and content of insoluble dietary fiber as main index, the optimum processes of alkaline hydrolysis and acidolysis were investigated. The results showed that the total rate of production of celery dietary fiber was 79.5% （the insoluble dietary fiber of it 〉 69.0%）, the swelling ability was 12.2ml/g and the water holding capacity was 2. 11 g/g.

关 键 词：芹菜 膳食纤维 提取工艺 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]