酱油渣水不溶性膳食纤维提取及其脱色方法研究  

Extraction and Decoloration of Insoluble Dietary Fiber from Soy Sauce Residue

作　　者：梁丽敏[1] 徐勇[1] 王欣[1] 王洪健[1] 

机构地区：[1]广东省食品工业研究所,广东省食品工业公共实验室,广东广州510308

出　　处：《现代食品科技》2011年第8期988-990,1004,共4页Modern Food Science and Technology

摘　　要：研究了从酱油渣中提取水不溶性膳食纤维(IDF)的工艺,同时对IDF的脱色工艺也进行了研究。实验表明,从酱油渣中提取IDF的适宜条件为:NaOH 1%、碱浸温度90℃、HCl 1%、酸浸温度90℃。最优脱色条件是H2O2浓度为3%,处理温度为60℃,处理时间为2 h,料液比为1:6。产品的提取率为20.10%,膳食纤维含量为69.1%,溶胀性、持水力分别达到3.16 g/mL和4.27 g/g。The extraction and decoloration technology of insoluble dietary fiber from Soy Sauce residue were studied.Results showed that the most suitable extraction conditions were as follow： the concentration of alkaline 1%,the reaction temperature 90 ℃,the concentration of acid 1%,and the reaction temperature 90 ℃.The optimum decoloring conditions were： the concentration of H2O2 3%,the reaction temperature 60 ℃,the reaction time 1 h and the ratio of material to solution 1：6.Under the optimal conditions,the expansibility,water-holding capability,the firber yield and content were 3.16 mL/g,4.27 g/g,20.10% and 69.1%,respectively.

关 键 词：酱油渣 水不溶性膳食纤维 提取 脱色 

分 类 号：TS201.2[轻工技术与工程—食品科学]