苹果膳食纤维的超声辅助臭氧脱色工艺  

The decolorizing technology of apple dietary fiber by the combination of ultrasonic irradiation and ozone

作　　者：李蕊岑 陈雪峰[1] 武凤玲[1] 

机构地区：[1]陕西科技大学,生命科学与工程学院,陕西西安710021

出　　处：《食品与发酵工业》2013年第12期131-134,共4页Food and Fermentation Industries

基　　金：陕西省“13115”科技创新工程重大科技专项项目(2010ZDKG-04)

摘　　要：为使苹果膳食纤维的色泽达到感官要求,利用超声辅助臭氧脱色技术对其进行脱色处理,通过单因素试验和正交试验,得到最佳脱色工艺条件为:臭氧发生量15 g/h,超声频率70 kHz,碱液浓度6%,料液比(g∶mL)1∶25,脱色时间5 h。试验测定了脱色后膳食纤维的L值,可达到80.11,表明该工艺的脱色效果较好,与双氧水脱色技术相比较,不但解决了溶剂残留问题,而且脱色效果显著。In order to reach the sensory requirement of the apple dietary fiber, the combination of ultrasonic irra- diation and ozone technology was apply on the discoloration process of the apple dietary fiber. Through single-factor test and orthogonal test, the optimal discoloration technology parameters were as follows： 15 g/h of ozone generation, 70 kHz of ultrasonic frequency, 6% of sodium hydroxide concentration, 1 ： 25 of the ratio of material to liquid （g： mL） , and reaction time 5 h. Under these conditions, the L value of the discolored dietary fiber reached 80.11. Re- suits from this study indicated that the combination of ultrasonic irradiation and ozone was an effective discoloration method. Compared with the decolorizing technology by H2O2 , the combination of ultrasonic irradiation and ozone tech- nology had not only solved the problem of solvent residues, but also had a remarkable effect on discoloaration.

关 键 词：苹果渣 膳食纤维 臭氧 超声波 脱色 

分 类 号：TS209[轻工技术与工程—食品科学]