茶下脚料中膳食纤维的提取工艺  

The Extraction Technology of Dietary Fiber from Tea Flotsam

作　　者：杨红[1] 汪亚明[2] 张凌云[3] 晋松[1] 后家衡[4] 

机构地区：[1]合肥学院生物与环境工程系,安徽合肥230022 [2]安徽省芜湖县第一中学,安徽芜湖241100 [3]华南农业大学园艺学院,广东广州510642 [4]上海应用技术学院,上海200235

出　　处：《食品研究与开发》2010年第4期67-72,共6页Food Research and Development

基　　金：合肥学院2008年度科研发展基金(08KY020ZR)

摘　　要：以茶下脚料为原料,采用酶解处理和碱处理相结合的方法,研究酶浓度、碱浓度、反应温度和处理时间对膳食纤维提取率的影响,并对产物的性质进行分析,得到茶中膳食纤维的最佳提取工艺为0.5%α-淀粉酶于60℃处理90min,洗涤过滤,再用0.5%的氢氧化钠70℃处理25min,漂洗至中性烘干即可。由茶渣获得的膳食纤维成品具有较高的提取率,而由茶梗获得的膳食纤维具有较好的膨胀率和持水率,开发利用的前景更佳。同时,对茶下脚料的开发利用可获得功能性产品。This paper has studied the effect of enzyme concentration,alkali concentration,dealing with temperature and reaction time on the rate of extraction of dietary fiber.It has analysed productions＇ property,based on tea waste as raw materials,processing and using of enzyme combination to alkali dealing with it.It found that the best extraction process is the 0.5 % α-amylase in 60 ℃ to deal with 90 min,washing filter,and then 0.5 % NaOH 70 ℃ to deal with 25 min,rinsing and drying to be neutral.Dietary fiber products have a high rate of extraction from tea offscum,and one has good swelling and water retention from the stem of tea.The latter has better prospect of development and utilization.At the same time,we can obtain functional food from thedevelopment and utilization of tea flotsam.

关 键 词：茶 下脚料 膳食纤维 提取工艺 性质 

分 类 号：TS205[轻工技术与工程—食品科学]