莲蓬膳食纤维的均质改性制备及其理化和应用特性研究  

Homogeneous modification of dietary fiber from lotus seedpod and its physicochemical and application properties

作　　者：胡晓潇 张洁[2] 龚超[2] 易阳[2,3] 王宏勋[2,3] 王丽梅[1,3] 

机构地区：[1]武汉轻工大学生物与制药工程学院,武汉430023 [2]武汉轻工大学食品科学与工程学院,武汉430023 [3]湖北省生鲜食品工程技术研究中心,武汉430023

出　　处：《食品科技》2016年第8期159-164,共6页Food Science and Technology

基　　金：湖北省重点新产品新工艺研究开发项目(YJNO136);武汉轻工大学校立重点项目(2013d11)

摘　　要：优化莲蓬膳食纤维的均质改性工艺,并考察改性对其理化和应用特性的影响。在单因素试验的基础上,以可溶性膳食纤维(SDF)生成量为指标,采用响应面法优化莲蓬不溶性膳食纤维(LIDF)的高速均质改性工艺,获得最佳工艺参数为:均质转速19000 r/min、均质时间8 min、料液比1:19.5(m:v),处理后SDF含量增加5.44%。比较LIDF改性前后的理化特性发现:高速均质能显著增强膳食纤维的溶胀率和持水力(P<0.05),但对持油力及吸附胆酸钠能力的影响不显著(P>0.05)。LIDF的添加仅显著影响挂面的硬度和凝聚力(P<0.05),对酥性饼干的硬度和酥性均无显著影响(P>0.05)。LIDF经改性后,在挂面中添加量由3%增加至4%以及在饼干中添加量由6%增加至10%均未显著改变产品的质构特征(P>0.05)。添加LIDF能增强产品的苦味、咸味、涩味和回味-B,而改性能减弱其对产品滋味的影响,并改善其在挂面和酥性饼干中的应用品质。Optimizing the modification process of lotus seedpod fiber and studying the effect of modification on its physicochemical and application properties. Based on the result of single-factor experiments and yield of soluble dietary fiber（SDF）, the modification process of lotus seedpod insoluble dietary fiber（LIDF） was optimized by response surface methodology. The optimized technological parameters were as follows： processing speed 19000 r/min, processing time 8 min, ratio of material to liquid 1：19.5（m：v）. Under such condition, SDF content increased by 5.44%. Compared the physicochemical properties of LIDF, swelling rate and eater binding capacity of LIDF were significantly enhanced by modification（P〈0.05）, but the oil-holding capacity and adsorption capacity of sodium cholate was not significant effect（P〉0.05）.The addition of LIDF could significantly improved the hardness and cohesion of noodles（P〈0.05）, but had not significant effect on the hardness and brittleness of biscuit（P〉0.05）. The addition amount of modified LIDF had increased from 3% to 4% in noodles and from 6% to 10% in biscuit which did not significantly changed the texture（P〉0.05）. LIDF could enhance the bitterness, salty, astringent and aftertaste-B of added products which could be effectively weakened by modification. It was suggested that homogeneous modification could increase the application value of LIDF as the nutrient supplement for noodle and biscuit.

关 键 词：莲蓬 膳食纤维 改性 挂面 饼干 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]