豆渣中膳食纤维的提取及其在面包制作中的应用  

Extractionof Dietary Fiber from Soybean Residue and Its Application in Bread Making

作　　者：杨红[1] 汪珊珊[1] 张慧[1] 张雷[1] 李伟[1] 胡庆国[1] 

机构地区：[1]合肥学院生物与环境工程系,合肥230601

出　　处：《合肥学院学报（自然科学版）》2014年第1期67-72,共6页Journal of Hefei University :Natural Sciences

基　　金：国家级大学生创新创业训练计划项目(201211059013;201211059052);合肥学院第1届大学生自主创新课题(11XSKY10)基金资助

摘　　要：以豆渣为原料,采用碱处理和酶解处理相结合的方法,研究酶浓度、碱浓度、反应温度和处理时间对膳食纤维提取率的影响,在单因素实验的基础上进行正交优化.结果表明:1∶30料液比加碱3%于75℃处理70min,再用0.40%的胰蛋白酶37℃下作用135min,漂洗至中性烘干,提取率可达30.95%.将提取出的膳食纤维按4%的比例制作高纤维面包,既能减少环境污染,又能开发出新的功能食品.The paper uses enzyme and alkali disposal to extract dietary fiber from bean dregs as row material. It studies the effect of enzyme concentration, alkali concentration, reaction time and temperature on the rate of extraction of dietary fiber. The orthogonal test develops based on one factor tests. The extraction process can be found that ratio of material and water ,1∶30, and the 3% alkali in 75℃ to deal with 70 min, and then 0. 40% parenzyme in 37℃ to deal with 135min, rinsing and drying to be neutral. Extraction rate could reach 30. 95%. Adding the dietary fiber extracted to make the high-fiber bread can not only reduce environment pollution but also develop a kind of new functional food.

关 键 词：豆渣 膳食纤维 提取 利用 高纤维面包 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]