超微粉碎-酶法改性枣渣膳食纤维工艺优化  

The Process Optimization of Dietary Fiber of Jujube Residue Modified by Superfine Pulverization and Enzymatic Method

作　　者：邢珂慧 鲁倩茹 邵佩兰[1] 黄凤玲 XING Ke-hui;LU Qian-ru;SHAO Pei-lan;HUANG Feng-ling(School of Agriculture,Ningxia University,Yinchuan 750021,China)

机构地区：[1]宁夏大学农学院,银川750021

出　　处：《中国调味品》2020年第10期49-53,共5页China Condiment

基　　金：国家自然科学基金(31260375);宁夏大学研究生创新项目(GIP2019002)。

摘　　要：采用超微粉碎联合纤维素酶改性红枣果渣膳食纤维,探讨改性对枣渣膳食纤维SDF得率、持水力和吸附胆酸钠能力的影响。在单因素试验的基础上,以SDF得率为响应值,利用响应面法优化改性条件。结果表明:超微粉碎联合纤维素酶改性最佳工艺条件为超微粉碎10 s,0.34%纤维素酶在pH 4.86,49℃下酶解1.43 h,SDF得率为15.47%±0.37%,与模型预测值15.76%较为一致,将改性枣渣膳食纤维添加于果冻制作的成品呈红棕色,酸甜可口,弹性、咀嚼性与凝聚性适中,感官品质良好。The dietary fiber of jujube residue is modified by superfine pulverization combined with cellulase hydrolysis,and the effects of modification on SDF yield,water holding capacity and adsorption capacity sodium cholate of dietary fiber from jujube residue are investigated.On the basis of single factor test,take the yield of SDF as the response value,the response surface method is used to optimize the modification conditions.The results show that the optimal conditions for superfine pulverization combined with cellulase modification are superfine grinding for 10 s,0.34%cellulase hydrolyzed at pH 4.86 and 49℃for 1.43 h,and the yield of SDF is 15.47%±0.37%,which is consistent with the predicted value of 15.76%.The modified dietary fiber of jujube residue is added into jelly and the finished product is reddish brown,it also has suitable sour and sweet taste and moderate elasticity,chewiness and cohesiveness,the overall sensory score is good.

关 键 词：红枣膳食纤维 超微粉碎 纤维素酶 改性 果冻 

分 类 号：TS201.25[轻工技术与工程—食品科学]