高压蒸煮改性春笋皮膳食纤维工艺优化  

Process Optimization of Dietary Fiber in Bamboo Shoots by High Pressure Cooking Method

作　　者：吴蕊 陶芹 许芳芳 吴丽萍[1] WU Rui;TAO Qin;XU Fang-fang;WU Li-ping(School of Life and Environmental Sciences,Huangshan College,Huangshan 245041,Anhui,China)

机构地区：[1]黄山学院生命与环境科学学院,安徽黄山245041

出　　处：《江苏调味副食品》2020年第1期25-29,共5页Jiangsu Condiment and Subsidiary Food

基　　金：安徽省高校自然科学项目(KJHS2015B12);黄山学院校级科研项目(2015xkj009);黄山学院省级大学生创新训练项目(201810375118)。

摘　　要：以黄山地区采摘的新鲜春笋皮为原料,采用酶法提取,再经高压蒸煮法改性,制备出春笋皮水溶性膳食纤维。通过单因素以及正交试验确定最佳工艺,最终考察指标为水溶性膳食纤维的得率。确立的最佳改性条件为:高压蒸煮时间22 min、料液比1∶55、高压蒸煮压力0.05 MPa、NaOH溶液浓度1.1%。改性后水溶性膳食纤维的最佳得率为17.99%。扫描电镜结果显示,改性后的春笋皮膳食纤维表面表观结构较为疏松,呈颗粒状且带有孔隙,表面积增大。Taking freshly picked spring bamboo shoots from Huangshan area as raw materials,compound enzymes method was used in this research to extract dietary fiber from bamboo shoots,and then bamboo shoots soluble dietary fiber was prepared with high pressure cooking method,.The best process was determined by single factor experiment and orthogonal experiment.The final indicator was the yield of soluble dietary fiber.At last,the optimal combination of reaction conditions was:pressure cooking time of 22 min,solid-liquid ratio of 1∶55,high pressure cooker pressure of 0.05 Mpa,NaOH solution concentration of 1.1%.Soluble dietary fiber of the modified yield was 17.99%.Scanning electron microscope results showed that the surface structure of the modified spring bamboo shoot dietary fiber was loose and its specific surface area increased.

关 键 词：春笋皮 膳食纤维 水溶性膳食纤维 高压蒸煮 

分 类 号：TS201[轻工技术与工程—食品科学]