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为改善苹果渣不溶性膳食纤维的色泽和品质,以过氧化氢为脱色剂,采用响应面分析,对苹果渣不溶性膳食纤维的脱色进行初步研究,同时测定其性能特性。结果表明:pH12、H2O2体积分数5%、液料比4:1(mL/g)、处理温度80℃、脱色时间180min时,苹果渣不溶性膳食纤维脱色效果最佳,采用CIE-L*a*b*色空间表示方法,其L*值62.65,a*值-1.47,b*值12.48,亨特白度60.59。脱色后,水不溶性膳食纤维持水力和溶胀性均有所提高,分别为1802.96%和13.73mL/g。 相似文献
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目的:以混合菌种发酵法制备的花红可溶性膳食纤维(MPSDF)为原料,研究其对.OH、O-2.和DPPH自由基3种自由基的清除作用,以及对大豆油的抗氧化效果。方法:采用.OH、O-2.体系、DPPH自由基体系和油脂过氧化值测定法,测定MPSDF对.OH、O-2.和DPPH自由基的清除率以及Schaal烘箱法对大豆油过氧化值抑制效果。结果:MPSDF对.OH和O-2.均有较强的清除能力,其EC50分别为4.63mg/mL和8.84mg/mL,但对DPPH自由基的清除率较低。MPSDF添加到大豆油中,其抗氧化效果与丁基羟基茴香醚(BHA)接近。结论:发酵法制备的花红可溶性膳食纤维(MPSDF)对.OH和O-2.均有较强的清除作用,对大豆油有很强的抗氧化作用,具有较强的抗氧化活性。 相似文献
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Unrefined pomace of three apple cultivars was dried, powdered, analyzed and evaluated in pie filling and oatmeal cookies. Pomace had 2.2 - 3.3% seed, 0.4 - 0.9% stem, 70.0 - 75.7% apple flesh and 20.1 - 26.4% rice hull as filtering aid (DWB). Average dietary fiber was 36.8% and remaining carbohydrates were 54.4%, totalling 91.2%. Remaining components were protein, fat and ash. Average pH was 4.3; water activity, 0.13; and WHC, 3.7 mL/g. Hunter color was L = 51.8, a = 5.4, and b = 18.2. Two levels of pomace in pie filling or three levels in oatmeal cookies did not affect color, cookie size or sensory scores. Both food products were rated as liked moderately. 相似文献
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微波辅助提取苹果渣可溶性膳食纤维 总被引:2,自引:0,他引:2
以苹果渣为原料,探讨微波辅助化学法提取可溶性膳食纤维的工艺条件。试验结果表明微波-碱法制备可溶性膳食纤维的最佳工艺条件是:液料比1︰65,pH 11.5,微波功率480 W,微波辐射时间120 s,在此条件下可溶性膳食纤维得率为20.98%。微波-酸法制备可溶性膳食纤维的最佳工艺条件是:液料比1︰65,pH 1.5,输出功率800 W,微波辐射时间100 s,在此条件下可溶性膳食纤维得率为19.84%。与传统方法相比,微波辅助能大大加快组织的水解,使可溶性膳食纤维的提取时间由60 min缩短为2 min。扫描电镜和X射线衍射分析表明微波对苹果渣纤维表面的微结构有破坏作用。 相似文献
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The effect of temperature used for drying apple pomace on apple pectin characteristics, including chemical composition, color and gelpoint temperature (Tg) was determined. Pomace was obtained from commercial Granny Smith apples and dried in a rotary drier at different air temperatures (Tdr = 60, 70, 80 and 105 °C). Pectin was extracted from dried pomace in nitric acid solution (pH = 2.5) at 80 °C. Major minerals in apple pectin were Ca>Na>Mg. Galacturonic acid content (% AGA=60.6±1.8) was practically unaffected by drying temperature. Conversely, Tdr affected both the degree of methoxylation (DM) and the molecular weight (Mw) of extracted pectin. Mw was estimated by applying the Mark Houwink - Sakurada equation, through determination of intrinsic viscosity of pectin solutions. Mw reduced withTdr from approximately 122,000 (60°C) to 57,000 (105°C). Pectin color, as Hunter ΔE, was also affected by Tdr. A lighter color was obtained at 80°C. The higher gelpoint value (Tg= 80°C) was obtained with pectin from pomace dried at 80°C. Gelpoint was shown to be more sensitive to Tdr than other quality parameters: while DM had the same value both at 80 and 105°C, minimumTg occurred at the higher temperature. Tg was also very sensitive to pH. 相似文献
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Two hundred herb samples were investigated for microbiological quality. Effects of drying method, type package, and storage conditions were determined for dill, basil, marjoram, and wild marjoram. Total aerobic count ranged from 104 to 107/g dried material. Molds and aerobic sporeformers, especially Bacillus cereus, were detected in most samples; fecal indicator organisms were found infrequently. The number of most vegetative microbes was affected by the drying method. Microbes survived air-drying better than freeze-drying. Packaging affected microbial content. The lethal effect of storage time was most clearly shown when the herbs were packed in oxygen-containing packages. 相似文献
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苹果渣膳食纤维面包的研制及其质构特性的测定 总被引:1,自引:0,他引:1
我国浓缩苹果汁每年产生约100万t苹果湿渣,苹果渣中膳食纤维非常丰富。为开发利用苹果渣,以其作为添加剂制得苹果渣膳食纤维面包。将苹果渣粉以0%、5%、10%和15%的量混合加入面粉制得苹果渣膳食纤维面包,通过测定苹果渣膳食纤维面包感官鉴评、比容、保水性、质构等,分析影响苹果渣膳食纤维面包品质的主要因素,确定苹果渣粉的最适添加量。结果表明:随着苹果渣粉含量的增加,面包的比容和硬度降低,保水性和弹性增加。其中,当苹果渣粉添加量为5%时,面包品质最好。 相似文献
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以苹果渣多糖(apple pomace polysaccharide,APP)、酒渣多糖(cider apple pomace polysaccharide,CAPP)、醋渣多糖(cider vinegar apple pomace polysaccharide,CVAPP)为研究对象。通过APP、CAPP、CVAPP质量分数、温度、放置时间对表观黏度、剪切应力的影响对比,研究发酵对APP流变特性的影响。结果表明:APP、CAPP、CVAPP皆为假塑性流体,存在剪切变稀现象;CAPP、CVAPP表现出黏度明显降低、质量分数依赖性减弱、温度抗逆性增强以及存在一定的时间抗逆性;APP、CAPP、CVAPP放置3 d对流变特性影响较小;CAPP、CVAPP在一定程度上表现出优于APP的加工特性。 相似文献
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