酶法制备枣膳食纤维与应用的研究  

Enzyme Extraction of Dietary Fiber from Jujube Residue and Application Study

作　　者：姚文华[1] 胡玉宏 邱承军 尹卓容[1] 

机构地区：[1]山东轻工业学院食品与生物工程学院,山东济南250100 [2]北京恩格威认证中心,北京100012 [3]山东省农业干部管理学院农业生产管理系,山东济南250100

出　　处：《食品科学》2007年第1期139-142,共4页Food Science

摘　　要：以枣渣为原料,探讨酶法制备膳食纤维工艺。结果表明:纤维素酶添加量为0.7%,35℃,水解时间120min,水溶性膳食纤维得率提高28%,不溶性膳食纤维持水性和溶胀性分别为886%和18.7ml/g。面粉中添加7%纤维可提高饼干的稳定性和起酥性,提高了饼干的品质。The optimal process conditions of dietary fiber extraction from jujube （Ziziphusjujube MILL） fruit residue were studied with enzymatic method. This research utilized cellulase with substrate concentration 0.7%, temperature 35℃, and time 12 minutes. The yield of soluble dietary fiber increased 28%, the water-binding capacity of insoluble dietary fiber was 886%, and the dilatability was 18.7ml/g. Adding 7% jujube dietary fiber, the character of dough was improved in a certain sense. The quality of this kind of biscuit is fine and it is beneficial to health.

关 键 词：纤维素酶 膳食纤维 枣渣 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]