蒸汽爆破技术在葡萄酿酒副产物可溶性膳食纤维提取中的应用  

Application of Steam Explosion Technology in Extraction of Grape Winemaking By-products Soluble Dietary Fiber

作　　者：张立娟[1] 王琦[1] 佟永薇[1] 郑琳琳[1] 姚骏[1] 陈闯[1] ZHANG Li-juan;WANG Qi;TONG Yong-wei;ZHENG Lin-lin;YAO Jun;CHEN Chuang(Food Research Institute Co.,Ltd.,Tianjin 301609,China)

机构地区：[1]天津市食品研究所有限公司,天津301609

出　　处：《食品研究与开发》2021年第11期67-71,81,共6页Food Research and Development

基　　金：天津市科技计划项目(19YFFCYS00070)。

摘　　要：以葡萄酿酒副产物为原料提取可溶性膳食纤维。通过蒸汽爆破技术对葡萄酿酒副产物进行改性预处理,以提高可溶性膳食纤维(soluble dietary fiber,SDF)的提取率。以SDF提取率为考察指标,以物料粒径、物料含水率、蒸汽压力、维压时间为考察因素,在单因素试验的基础上采用正交试验优化蒸汽爆破预处理的工艺条件。结果表明:葡萄酿酒副产物最优蒸汽爆破条件为物料粒径270μm,物料含水率20%,蒸汽压力1.3 MPa,维压时间2.0 min。测得此工艺条件下SDF的提取率为41.20%,比不经过蒸汽爆破处理的SDF提取率提高了24.25%。By-products of grape winemaking were used as raw material to extract soluble dietary fibe(r SDF).In order to improve the extraction rate of SDF,the grape winemaking by-products were pretreated by steam explosion technology.On the basis of single factor experiment,material particle size and moisture content,steam pressure and time were optimized by orthogonal test,SDF extraction rate as evaluation index.The results showed that the optimal steam explosion conditions of grape winemaking by-products were as follows:the material particle size was 270μm,the material moisture content was 20%,the steam pressure was 1.3 MPa,and the pressure maintaining time was 2.0 min.At these conditions,the extraction rate of SDF was 41.20%,which was 24.25%higher than that of SDF without steam explosion.

关 键 词：蒸汽爆破 提取 葡萄酿酒副产物 可溶性膳食纤维 改性 

分 类 号：TS261.9[轻工技术与工程—发酵工程]