香蕉皮粉中膳食纤维水合性质研究  

The Hydration Properties of Dietary Fiber in Banana Peel Power

作　　者：高宇萍[1] 

机构地区：[1]包头轻工职业技术学院生物工程系,内蒙古包头014035

出　　处：《农产品加工（下）》2013年第10期24-26,共3页Farm Products Processing

摘　　要：采用胶体磨对香蕉皮中的膳食纤维进行处理,研究料液比、pH值、温度、胶体磨齿间隙对膳食纤维水合性质的影响。通过单因素试验和正交试验,确定胶体磨最佳处理条件是料液比1∶2,pH值10,温度40℃,齿间隙10μm;测得的膳食纤维水合性质为水溶性12%,持水力9.78 g/g,膨胀力17.73 mL/g。The colloid mill is used in dietary fiber of the banana peel power. The effects of dietary fiber and solid-liquid ratio, pH, temperature and colloid mill are investigated with single and orthogonal test. The optimum condition for solid-liquid ratio of 1 ： 2, pH value 10, temperature 40 ℃ , the gap of 10 μm; Under these conditions, water-solubility is 12%, the water-holding capacity is 9.78 g/g, and the expansibility is 17.73 mL/g.

关 键 词：膳食纤维 水合性质 胶体磨 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]