响应面法优化百香果壳膳食纤维的高压微射流改性工艺  

Optimization on the DHPM Modification Technology of Dietary Fiber Prepared from Passion Fruit Rind by Response Surface Method

作　　者：江文韬 林彤[1] 陈灿辉[1] 郑亚凤[1] JIANG Wen-tao;LIN Tong;CHENG Can-hui;ZHENG Ya-feng(College of Food Sciences,Fujian Agriculture and Forestry University,Fuzhou,Fujian 350002,China)

机构地区：[1]福建农林大学食品科学学院

出　　处：《福建农业科技》2020年第1期11-16,共6页Fujian Agricultural Science and Technology

基　　金：国家自然科学基金青年科学基金项目(31901724)

摘　　要：为克服传统方法制备百香果壳膳食纤维粒度大的缺点,以百香果壳膳食纤维为原料,采用动态高压微射流技术(DHPM)对百香果壳膳食纤维进行改性处理以降低其纤维粒度。在单因素试验的基础上,利用响应面法对DHPM改性工艺进行优化。结果表明:百香果壳膳食纤维的DHPM改性最佳工艺条件为料液比1.5%、压力110 Mpa、处理7次,在此最佳工艺条件下可制得纤维二次粒度为(32.2±1.2)μm的微米级膳食纤维,其中纤维素比例为(77.75±0.32)%。本研究能为改善百香果壳膳食纤维的理化性质提供理论依据,促进百香果壳的高值化利用。In order to improve the disadvantages of large grain size existed in the dietary fiber of passion fruit rind prepared by the traditional method,by using the prepared dietary fiber of passion fruit rind as the raw material,the dietary fiber of passion fruit rind was modified by the dynamic high pressure microfluidization(DHPM)to reduce the grain size of fiber.On the basis of single factor experiment,the response surface method was used to optimize the modification technology of DHPM for dietarg fiber of passion fruit shell.The results showed that the optimal conditions of modification technology of DHPM for dietary fiber of passion fruit rind were that:the ratio of solid to liquid was 1.5%,the pressure was 110 Mpa,and the treatment was 7 times.Under the optimal technological conditions,the micron-sized dietary fiber could be obtained whose secondary grain size of fiber was(32.2±1.2)μm,and the proportion of cellulose was(77.75±0.32)%.This study could provide the theoretical basis for improving the physicochemical properties of dietary fiber of passion fruit rind and promote the high-value utilization of passion fruit rind.

关 键 词：百香果壳 膳食纤维 动态高压微射流 工艺 

分 类 号：TS202.3[轻工技术与工程—食品科学]