| 柑橘类膳食纤维的制备及其性能研究 |
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| 引用本文： | 孙海燕. 柑橘类膳食纤维的制备及其性能研究[J]. 食品工业科技, 2016, (04): 318-321. DOI: 10.13386/j.issn1002-0306.2016.04.055 |
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| 作者姓名： | 孙海燕 |
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| 作者单位： | 1.陕西理工学院陕西省资源生物重点实验室 |
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| 摘 要： | 以柑橘皮渣为实验材料,采用微波法通过灭酶、脱色、烘干、研磨和离心分离等工艺提取皮渣水不溶性膳食纤维(IDF)。研究提取温度、提取时间、提取功率和料液比对皮渣膳食纤维得率的影响,同时以此最优提取工艺提取小金橘、香橙、金丝柚、丑柑皮渣中的IDF,同时测定其理化指标和功能特性。结果表明,微波法提取IDF的最佳提取工艺条件是:提取温度40℃、提取时间2 min、提取功率400 W、料液比1∶4 g/m L,柑橘IDF提取率最高,达18.13%。其中丑柑皮渣IDF的水分含量最高,达8.05%;金丝柚灰分含量最高,达4.70%;小金橘脂肪、蛋白质和总糖含量最高,分别为4.36%、2455μg/g、18.18%;香橙持水性和膨胀性最高,分别为949%和1384%;丑柑持油性最高,达189%。
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| 关 键 词： | 微波法 水不溶性膳食纤维 功能特性 理化性质 |
| 收稿时间： | 2015-06-12 |
Preparation and performance characterization of citrus dietary fiber |
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| SUN Hai-yan. Preparation and performance characterization of citrus dietary fiber[J]. Science and Technology of Food Industry, 2016, (04): 318-321. DOI: 10.13386/j.issn1002-0306.2016.04.055 |
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| Authors: | SUN Hai-yan |
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| Affiliation: | 1.Shaanxi Key Laboratory of Resource Biology |
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| Abstract: | Choosing the residue of the citrus peel as experimental materials,the insoluble dietary fiber was distilled by microwave kill enzyme,decolorized,dried,grinded and centrifugal separation. The effect of residue dietary fiber productivity could be shown when studied the extraction temperature,time and ratio. At the same time,the optimum extraction process could be used to extract the IDF from the peel of small kumquats,oranges,gold-rimmed shaddocks and the ugly oranges,and to determine the physicochemical indicators and functional properties. The result showed that the optimum microwave extraction process of IDF was that when the extraction temperature was 40 ℃,the extraction time was 2 minutes,the extraction power was 400 W and the feed liquid ratio was 1:4 g/m L. In this condition,the extraction ratio of citrus IDF reached a maximum number,18.13%. And the moisture content in ugly orange peel residue IDF was up to 8.05%,the gold-rimmed shaddocks ash content was up to 4.70%. The small kumquat fat,the protein and the total sugar content were up to respectively4.36%,2455 μg/g,18.18%. The water retention property and the expansibility of the orange were highest,respectively was 949% and 1384%. The oil retention of the ugly orange could up to 189%. |
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| Keywords: | microwave method dietary fiber features the physicochemical indicators and functional properties |
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