双酶法制备紫薯皮膳食纤维的工艺研究  

Dietary fiber preparation from purple sweet potato peel with double enzyme hydrolysis

作　　者：肖诲[1] 阮美娟[1] 李娜娜[1] 王庆军[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《粮食与饲料工业》2013年第2期34-36,共3页Cereal & Feed Industry

摘　　要：为了确定酶法制备紫薯皮膳食纤维的最优工艺参数,以膳食纤维的得率为指标,采用单因素和正交优化试验对酶法制备紫薯皮膳食纤维的工艺进行研究。结果表明,将紫薯皮粉以料液比1∶15调成浆,糊化后冷却至75℃,先以紫薯皮粉1.0%的量加入中温α-淀粉酶,保温处理90min;再以紫薯皮粉0.8%的量加入糖化酶,60℃保温处理60min。在此工艺条件下,膳食纤维的得率达49.86%。The optimal process of dietary fiber from purple sweet potato peel with double enzyme hydrolysis was determined by single factor and orthogonat test method, with dietary fiber＇s yield rate as the index. The results showed that., the purple sweet potato peel was crushed into powder, then the powder was made into slurry by water with solid to liquid ratio of 1 ： 15, and the paste was cooled to 75℃ ,adding a-amylase of 1.0% into the paste,reaction for 90 rain at 75℃ ;and then adding glu- coamylase of 0.8 %, reaction for 60 min at 60 ℃.＇Under the conditions, the dietary fiber yield rate was 49.86 %.

关 键 词：紫薯皮 膳食纤维 双酶法 制备 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]