提高大豆膳食纤维中可溶性成分的方法  

The Craft of Improving Soluble Dietary Fiber (SDF) Content in Soybean Dregs

作　　者：林德荣[1] 涂宗财[1] 阮榕生[1] 刘成梅[1] 刘光宪[1] 黎鹏[1] 

机构地区：[1]南昌大学食品科学教育部重点实验室中德食品工程中心,南昌330047

出　　处：《粮食加工》2008年第5期39-41,共3页Grain Processing

摘　　要：介绍了以豆渣为原料采用微生物发酵、Microfluidizer(微射流均质机)高压均质处理和高温蒸煮的方法来提高大豆膳食纤维中可溶性成分含量,研究不同发酵条件、不同处理压力和蒸煮温度以及时间对提高豆渣可溶性膳食纤维(SDF)含量的影响。结果表明利用发酵法可提高可溶性膳食纤维的含量达15%;而高压均质处理法提高可溶性膳食纤维含量在10%～28%之间,并随着处理压力的升高而增大;高温蒸煮法能提供可溶性膳食纤维的含量,但当温度达100℃,时间达20min后,随着时间和温度的增加,SDF的含量不会有明显的改变。The process of using soybean dregs as raw material and microorganism fermentation , high-pressure homogenization and cooking as methods to improve dietary fiber content was introduced in this study. Effects of fermentation conditions, homogenization pressures and heating temperature and time on soluble dietary fiber （SDF） content were researched. The results showed that the amount of SDF was increased by 15% through fermentation and 20% after cooking and varied between 10% and 28% by high-pressure homogenization. There was a steep increase of SDF content from 21.93% to 31.4% within 2-6 d . The amount of SDF was increased with increasing pressure during high pressure homogenization. During cooking, effects of cooking temperature on composition of SDF in TDF were significant below 100℃ and minor above 100℃. As far as cooking time was concerned, there was a sharp increase before 20 min, but 20 min later no significant change in SDF/TDF can be seen.

关 键 词：可溶性膳食纤维 发酵 高压均质 高温蒸煮 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]