豆渣膳食纤维脱色工艺研究  

STUDY ON BLEACHING TECHNOLOGY OF DIETARY FIBER FROM BEAN DREGS

作　　者：李琳[1] 战宇[2] 许克勇[1] 杨文侠[1] 宁正祥[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640 [2]广州大学化学与化工学院,广东广州510006

出　　处：《食品研究与开发》2007年第1期113-116,共4页Food Research and Development

摘　　要：研究了脱色剂用量、脱色时间、脱色温度、pH值等因素对豆渣膳食纤维脱色效果的影响,得出其影响的主次顺序是:脱色剂用量>pH值>脱色温度>脱色时间>料水比,并确定了豆渣膳食纤维脱色的最适条件为:料水比为1∶5,脱色剂用量为3mol/100g干豆渣,pH值为10,脱色温度为80℃,脱色时间3.5h。经过此方法脱色的豆渣膳食纤维的白度值达到88以上,并显著改善了豆渣膳食纤维的质量,使其持水力提高了1.7倍,溶胀性提高了1.9倍。The effect of the bleacher dosage, bleaching time, temperature, pH and the proportionment of soybeans dregs and water on the bleaching effects of soybean fibers were studied in this paper. The optimal conditions for bleaching were confirmed through orthogonal test .The result showed that the effect of the five factors on the fiber bleaching were： bleacher dosage 〉pH 〉temperature 〉time 〉the proportionment of soybeans dregs and water .The top conditions were found ：H2O2 dosage 3 mol/100 g dry soy bean dregs ,pH 10 , tempreture 80 ℃ ,and time 3.5 hour . Through this method, the quality of soybean fibers was remarkably improved. Its white degree reached 88, its water holding capacity increased 1.7 times, and its expansive capacity increased 1.9 times.

关 键 词：豆渣 膳食纤维 脱色 

分 类 号：TS205[轻工技术与工程—食品科学]