红薯膳食纤维饮品调配及其成分、功效评价  

Preparation,component analysis and function evaluation of sweet potato dietary fiber beverage

作　　者：邬建国[1] 周帅[1] 曾福光 张晓昱[1] 

机构地区：[1]生命科学与技术学院,华中科技大学,湖北武汉430074 [2]建始县三友薯业开发有限责任公司,湖北恩施445302

出　　处：《食品工业科技》2010年第4期237-239,共3页Science and Technology of Food Industry

基　　金：湖北省科技攻关计划资助(2005AA205A04)

摘　　要：对红薯渣药用真菌液体发酵后的发酵液进行调配优化,并对获得的产品进行了成分及其功效评价。通过对发酵液进行调配,获得最优配方为发酵液稀释4倍、纽甜8mg/L、烤红薯香精0.8g/L、柠檬酸0.5g/L。通过对获得的调配产品进行成分分析,发现产品富含膳食纤维、蛋白质及有效氨基酸、低脂肪且低糖;通过进一步的功效性评价,证明该产品具有显著的促进小肠蠕动功能,可以预防和治疗便秘。The paper optimized the prescription of fermentation broth coming from sweet potato residue fermented by officinal fungus, and estimated the component and function of the product. After preparation, the optimization prescription was obtained： fermentation broth dilute four times, 8mg/L neotame, 0.5g/L baking sweet potato essence,0.5g/L citric acid.After component analysis of product,it was found that the preproduction riched in dietary fiber,protein and amino acid,and lacked of fat and sugar.After function evaluation of product, it was approved that the product could promote peristalsis of rat small intestine,so the product could prevent and cure astriction.

关 键 词：红薯渣 膳食纤维 优化 功能 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]