双氧水脱色对香蕉皮不溶性膳食纤维品质的影响  

Effect of hydrogen peroxide decolorization on insoluble dietary fiber quality of banana peel

作　　者：刘宁[1] 温沐潮 戴瑞 唐艺琴 LIU Ning;WEN Muchao;DAI Rui;TANG Yiqin(Key Laboratory for Food Science and Engineering,Harbin University of Commerce,Harbin150076;College of Hotel Management,Guilin tourism university,Guilin 541006)

机构地区：[1]哈尔滨商业大学,食品科学与工程重点实验室,哈尔滨150076 [2]桂林旅游学院酒店管理学院,桂林541006

出　　处：《食品科技》2019年第7期296-301,共6页Food Science and Technology

基　　金：2018年度哈尔滨商业大学校级一般项目(18XN080)

摘　　要：以香蕉皮为原料,利用双氧水对香蕉皮中的IDF(不溶性膳食纤维)进行脱色。通过对双氧水浓度、处理温度、pH、时间影响因素进行研究,找到最佳脱色条件。正交实验及验证实验结果表明:水IDF的最佳脱色条件为双氧水浓度为5%,处理时间为100min,处理温度为70℃,pH为11,白度为68.15%。产品颜色淡黄,无任何异味,呈细小颗粒状。持水性、持油性和溶胀性分别为6.3867、5.6326g和12.489mL/g。The IDF in banana peel was decolorized with hydrogen peroxide using banana peel as raw material.The best extracting condition was found through study on influencing factors such as solvent concentration,pH,temperature and time.The result of orthogonal and verification experiment showed that the optimum conditions were that the concentration of sodium hydroxide was 5%,pH was 11,water solution temperature was 70℃and water solution time was 120 min,whiteness was 68.15%.The production was light yellow,has no other peculiar smell and the particle was fine.Water holding capacity,oil holding capacity and swelling capacity was 6.3867 g,5.6326 g and 12.4897 mL/g.

关 键 词：香蕉皮 双氧水 脱色 水不溶性 膳食纤维 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]