酶法制备猕猴桃渣膳食纤维工艺研究  

Study on Preparation Technology of Dietary Fiber from Kiwi Residue by Enzymatic Method

作　　者：潘曼[1] 钟海雁[1] 李忠海[1] 刘建军[1] 李晓娜[1] 王俊[1] 

机构地区：[1]中南林业科技大学食品科学与工程学院,湖南长沙410004

出　　处：《经济林研究》2009年第1期29-33,共5页Non-wood Forest Research

基　　金：湖南省科技计划项目"猕猴桃膳食纤维加工关键技术研究与利用"(2007NK3103)

摘　　要：猕猴桃渣是一种良好的膳食纤维生产原料,而猕猴桃加工业每年产生的果渣约有3万t,其中果汁加工业的浪费现象更为明显。为了提高原料的利用率和附加值,通过单因素试验和正交试验,以膨胀力为评价指标,确定了酶法制备猕猴桃渣膳食纤维的最佳工艺条件。试验结果显示的最佳工艺条件为:料液比为1∶20,先以用量为0.40%的淀粉酶在65℃、pH值为6.0的条件下处理80 min,再用0.4%的蛋白酶在50℃、pH值为3.0的条件下处理60 min。试验所得膳食纤维膨胀力为7.05 mL.g-1。Kiwi residue is good raw materials for dietary fiber production, about 30,000 tons of kiwi residue were produced in processing industry each year, especially on juice producing line. In order to improve raw materials utilization and added value, the optimization of enzymatic preparing conditions for dietary fiber from kiwi residue was conducted by single factor and orthogonal test. The results showed that the best processing conditions were： （1） 1 ： 20 （residue：0. 4% of amylase）, 65 ℃, pH 3. 0, 80 mins for amylase treatment; （2） 1 ： 20 （residue ： 0.4 % of proteinase）, 50℃, pH 6.0, 60 mins for incubation. Finally, 7.05mL·g^-1 of swelling ability of dietary fiber was achieved. K

关 键 词：膳食纤维 酶法 猕猴桃渣 工艺参数 

分 类 号：TS209[轻工技术与工程—食品科学]