苹果皮渣膳食纤维蒸汽爆破改性工艺优化研究  

Optimization on Steam Explosion Modification Process of Dietary Fiber of Apple Pomace

作　　者：张明[1] 马超[1] 和法涛[1] 范祺 张博华 张鑫[1] 王崇队 孟晓峰[1] 吴茂玉[1] ZHANG Ming;MA Chao;HE Fatao;FAN Qi;ZHANG Bohua;ZHANG Xin;WANG Chongdui;MENG Xiaofeng;WU Maoyu(Jinan Fruit Research Institute,China Supply and Marketing Cooperatives,Jinan 250014,China)

机构地区：[1]中华全国供销合作总社济南果品研究所,山东济南250014

出　　处：《中国果菜》2023年第2期51-54,共4页China Fruit & Vegetable

基　　金：山东省重大科技创新工程项目(2022CXGC010601)。

摘　　要：本研究以苹果榨汁过程中产生的苹果皮渣为原料,采用蒸汽爆破技术对其进行改性处理,采用单因素试验和正交试验优化苹果皮渣膳食纤维的蒸汽爆破改性工艺。结果表明:蒸汽爆破最佳工艺为爆破压强0.9 MPa,保压时间100 s,复水率40%。在此条件下,可溶性膳食纤维含量最高可达22.56%,较改性前提高了141%,为苹果皮渣的综合利用提供了一定的理论和技术参考。In this study, the apple pomace produced in the process of apple juicing was used as the raw material, and the steam explosion technology was used to modify it. The single factor and orthogonal test were used to optimize the process of apple pomace dietary fiber. The results showed that the optimal process for the modification of dietary fiber from apple pomace by steam explosion was as follows: the steam explosion pressure was 0.9 MPa, the steam pressure holding time was 100 s, and the rehydration rate was 40%. Under this condition, its soluble dietary fiber(SDF) content could reach up to 22.56%, which was 141% higher than that before modification.

关 键 词：膳食纤维 苹果皮渣 蒸汽爆破 改性 工艺优化 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]