| 改性大豆纤维粉制备工艺参数优化研究 |
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| 引用本文： | 张文,张颖,黄姝洁,卢晓黎.改性大豆纤维粉制备工艺参数优化研究[J].食品工业科技,2009(12):265-267. |
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| 作者姓名： | 张文 张颖 黄姝洁 卢晓黎 |
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| 作者单位： | 1.四川大学食品工程系 |
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| 摘 要： | 以带皮豆渣为原料,分别通过正交实验、Box-Behnken实验方法对改性大豆纤维粉制备工艺中的脱腥、酶法改性工序进行参数优化,确定的脱腥工艺参数为:液料比1∶1,反应温度60℃,反应时间40min,pH5·0;采用纤维素酶进行酶法改性工艺参数为:酶浓度1·57%,酶解时间3·02h,酶解温度50·35℃,酶解pH5·13。
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| 关 键 词： | 改性大豆纤维粉 脱腥工艺 酶法改性 参数优化 |
Optimization of processing parameters of modified soybean dietary fiber powder |
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| ZHANG Wen,ZHANG Yin,HUANG Shu-jie,LU Xiao-li.Optimization of processing parameters of modified soybean dietary fiber powder[J].Science and Technology of Food Industry,2009(12):265-267. |
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| Authors: | ZHANG Wen ZHANG Yin HUANG Shu-jie LU Xiao-li |
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| Abstract: | With skin soybean dregs as raw material, the deodorization and enzymatic modification process parameters were optimized through orthogonal test and Box-Behnken experimental design for preparation of modified soybean dietary fiber powder, respectively.The deodorization process parameters were: liquid material ratio of 1:1, reaction temperature 60℃, reaction time 40min, pH5.0.The enzymatic modification process parameters were: enzyme concentration of 1.57 %, hydrolysis time 3.02h, hydrolysis temperature 50.35"(3 and enzyme pH5.13. |
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| Keywords: | modified soybean dietary fiber powder deodorization process enzymatic modification optimization |
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