亚麻膳食纤维制备工艺研究  

Preparation process of the dietary fiber from flaxseed

作　　者：梁霞 李群 许光映 

机构地区：[1]山西省农科院农产品加工研究所,山西太原030031

出　　处：《粮油食品科技》2013年第4期57-60,共4页Science and Technology of Cereals,Oils and Foods

摘　　要：以亚麻籽皮为原料,对原料中所富含的可溶性亚麻胶及不溶性亚麻膳食纤维进行分级提取与分离。对影响亚麻胶得率的因素(浸提温度、浸提时间、料液比、浸提次数)进行了单因素及正交实验,得出最优浸提工艺为:浸提温度90℃,浸提时间20 min,料液比1∶15,脱胶次数2次,亚麻胶得率为21.1%。对不溶性亚麻膳食纤维进行干燥方法的对比研究,采用乙醇沉淀并离心风干进行干燥处理。采用挤压膨化及超细粉碎技术对不溶性亚麻膳食纤维进行改性研究,结果表明,超细粉碎后不溶性亚麻膳食纤维的持水力为728.45%、溶胀性为14.67 mL/g,分别较粉碎前提高了28.4%和36.5%。The flaxseed skin was selected as raw material. The soluble flax gum and insoluble dietary fi- ber, which was rich in the raw material, were extracted and separated. The single factor and orthogonal ex- periments were carried out to evaluate the effect of extraction factors, such as temperature, time, washing times and the ratio of raw material to liquid on the yield of flax gum. The optimal extraction conditions were the ratio of raw material to liquid was 1： 15, at 90 ℃, for 20 min, and washed the gum two times, the maximum yield of flax gum 21.1%. The drying methods for the insoluble dietary fiber from flaxseed skin were compared. After being extracted, the skin was treated by ethanol precipitation and centrifugal air dried. The insoluble dietary fiber was modified by extrusion and ultrafine grinding. The result showed that after uhrafine grinding, the modified insoluble dietary fiber had the water holding capacity of 728.5% and the swelling capacity of 14.7 mL/g,respeetively,which were 28.4% and 36.5% higher than the non - ultrafine grinded materials.

关 键 词：亚麻籽皮 可溶性亚麻胶 不溶性亚麻膳食纤维 挤压膨化 超细粉碎 改性 持水力 溶胀性 

分 类 号：TS201.4[轻工技术与工程—食品科学]