超声波处理对水不溶性膳食纤维膨胀力及持水力的影响  

Effect of ultrasonic treatment on expansive force and water-holding capacity of insoluble dietary fiber

作　　者：高宇萍[1,2] 韩育梅[1] 李周永[1] 刘海金[1] 贾迪[1] 

机构地区：[1]内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特010018 [2]包头轻工职业技术学院生物工程系,内蒙古包头014035

出　　处：《食品工业科技》2012年第16期299-301,共3页Science and Technology of Food Industry

摘　　要：采用超声波法对马铃薯渣中的水不溶性膳食纤维(PIDF)进行处理,研究超声功率、超声时间、超声温度及料液比对水不溶性膳食纤维基本性质的影响。通过单因素和正交实验,确定最佳处理条件:膨胀力的最佳工艺条件为料液比1∶10,超声时间50min,超声温度70℃,超声功率70W,膨胀力为20.50mL/g;持水力的最佳工艺条件为料液比1∶15,超声时间40min,超声温度80℃,超声功率70W,持水力为14.81g/g。The ultrasonic technology was used in insoluble dietary fiber（PIDF） of the potato residue. The effect of PIDF and ultrasonic power,time,temperature and solid-liquid ratio was investigated with single and orthogonetl test. The optimum conditions of expansibility were solid-liquid ratio of 1：10, ultrasonic time of 50min, ultrasonic temperature 70℃ ,ultrasonic power 70W. Under these conditions,the expansibility was 20.50mL/g, The optimum conditions of water-holding capacity were solid-liquid ratio of 1：15,ultrasonic time of 40min, ultrasonic temperature 80℃ ,ultrasonic power 70W. Under these conditions,the water-holding capacity was 14.81g/g.

关 键 词：超声波 水不溶性膳食纤维 膨胀力 持水力 

分 类 号：TS201.23[轻工技术与工程—食品科学]