甘薯纤维提取工艺及应用研究  

STUDY ON ISOLATION TECHNOLOGY AND APPLIED OF SWEET POTATO FIBER

作　　者：刘德全[1] 张文秋[1] 

机构地区：[1]唐山职业技术学院,河北唐山063004

出　　处：《食品研究与开发》2009年第8期69-72,共4页Food Research and Development

摘　　要：对利用甘薯渣提取纤维的工艺以及甘薯纤维的理化特性进行研究。结果表明:采用甘薯渣制糖残渣提取纤维为适宜工艺。对甘薯纤维理化特性的测定表明,甘薯纤维是一种优良的食物纤维。甘薯纤维在焙烤食品生产的应用结果表明,为保证产品的质量,其添加量不能过多,在面包和蛋糕中的添加量分别不能超过7%和6%。The isolation technology and physicochemical properties of sweet potato fiber from sweet potato residue were analysed. The results indicated that using dregs of refine sugar for isolation of sweet potato fiber was the optimum technology. It was showed that sweet potato fiber was a excellent dietary fiber by determining its physicochemical properties. The adding dose of sweet potato fiber was 7 % and 6 % in bread and cake production, and the product quality could be assured.

关 键 词：甘薯渣 提取工艺 甘薯纤维 理化特性 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]