阿拉伯胶对苹果膳食纤维挤压改性的影响  

Study on modification on dietary fiber of apples with arabic gum by screw extrusion

作　　者：武凤玲[1] 陈雪峰[1] 杨阳[1] 

机构地区：[1]陕西科技大学生命科学与工程学院,西安710021

出　　处：《中国食品添加剂》2014年第1期167-172,共6页China Food Additives

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

摘　　要：以苹果渣为原料提取苹果膳食纤维,利用单螺杆挤压机,添加阿拉伯胶进行共混挤压改性。结果表明,用此方法进行改性比单纯挤压改性效果更好,试验获得的改性最优工艺条件为:物料粒度60目,阿拉伯胶添加量为1%,螺杆转速为825r/min,静置时间为90min,加水量为20%。改性后苹果膳食纤维中水溶性膳食纤维含量达到27.7%,且其抗氧化能力和水合性质明显提高。The dietary fiber of apple which extracted from apple pomace mixed with arabic gum was used to modify by screw extrusion. The result shows, modified in this way is better than simple extrusion modification. The optimum con- ditions of extrusion process were as follows： material particle size of 20 mesh, the Arabic gum content of 1%, screw rotation speed of 825r/min, the standing time of 90min and the water content of 30%. Under this condition, content of SDF of modified apple dietary fiber is improved to 27.7%. the antioxidant capacity and hydration properties is improved as well.

关 键 词：阿拉伯胶 苹果膳食纤维 挤压改性 抗氧化能力 

分 类 号：TS202.3[轻工技术与工程—食品科学]