| 苦瓜超微膳食纤维粉的研究 |
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| 引用本文： | 吴茂玉,葛邦国,和法涛,赵岩. 苦瓜超微膳食纤维粉的研究[J]. 食品科技, 2007, 32(3): 72-75 |
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| 作者姓名： | 吴茂玉 葛邦国 和法涛 赵岩 |
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| 作者单位： | 中华全国供销总社济南果品研究院,济南,250014 |
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| 基金项目： | 科技部农业科技成果转化基金 |
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| 摘 要： | 从开发医药或保健食品原料的角度出发,以苦瓜渣为主要原料,对其红外干燥后,采用生物酶解法提取膳食纤维,通过挤压技术来提高产品中膳食纤维的含量,再通过超微粉碎技术对产品进行破碎,得到的产品总膳食纤维含量大于40%,可溶性膳食纤维的含量达到17.63%,溶胀性为15.27mL/g,持水性为17.23g/g。
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| 关 键 词： | 苦瓜 膳食纤维 挤压 超微粉碎 |
| 文章编号： | 1005-9989(2007)03-0072-04 |
| 修稿时间： | 2006-08-20 |
Study on ultramicro smashing balsam pear dietary fiber |
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| WU Mao-yu,GE Bang-guo,HE Fa-tao,ZHAO Yan. Study on ultramicro smashing balsam pear dietary fiber[J]. Food Science and Technology, 2007, 32(3): 72-75 |
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| Authors: | WU Mao-yu GE Bang-guo HE Fa-tao ZHAO Yan |
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| Abstract: | This research embarks from the development of medicine or health foods take the balsam pear as the main material, after dry uses the biological enzyme solution to withdraw the dietary fiber, then enhances the production of dietary fiber through the extrusion technology , again carries on through the ultramicro smashing technology to the product ,obtains the total dietary fiber content is more that 40%. The soluble dietary fiber content is more than 17.63%, swell ability is 15.27mL/g, water retention property is 17.23g/g. |
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| Keywords: | balsam pear dietary fiber extrusion ultramicro smashing |
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