| 酶法制备枣膳食纤维与应用的研究 |
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| 引用本文： | 姚文华,胡玉宏,邱承军,尹卓容. 酶法制备枣膳食纤维与应用的研究[J]. 食品科学, 2007, 28(1): 139-142 |
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| 作者姓名： | 姚文华 胡玉宏 邱承军 尹卓容 |
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| 作者单位： | 山东轻工业学院食品与生物工程学院； 北京恩格威认证中心； 山东省农业干部管理学院农业生产管理系； 山东轻工业学院食品与生物工程学院 山东济南250100； 北京100012； 山东济南250100； |
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| 摘 要： | 以枣渣为原料,探讨酶法制备膳食纤维工艺。结果表明:纤维素酶添加量为0.7%,35℃,水解时间120min,水溶性膳食纤维得率提高28%,不溶性膳食纤维持水性和溶胀性分别为886%和18.7ml/g。面粉中添加7%纤维可提高饼干的稳定性和起酥性,提高了饼干的品质。
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| 关 键 词： | 纤维素酶 膳食纤维 枣渣 |
| 文章编号： | 1002-6630（2007）01-0139-04 |
| 修稿时间： | 2005-11-29 |
Enzyme Extraction of Dietary Fiber from Jujube Residue and Application Study |
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| YAO Wen-hua,HU Yu-hong,QIU Cheng-jun,YIN Zhuo-rong. Enzyme Extraction of Dietary Fiber from Jujube Residue and Application Study[J]. Food Science, 2007, 28(1): 139-142 |
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| Authors: | YAO Wen-hua HU Yu-hong QIU Cheng-jun YIN Zhuo-rong |
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| Affiliation: | 1.College of Food and Biologic Engineering, Shandong Institute of Light Industry, Jinan 250100, China; 2.Beijing NGV Certification Centre, Beijing 100012, China; 3.Department of Agriculture Manufacturing Management, Shandong Agricultural Administrators College, Jinan 250100, China |
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| Abstract: | The optimal process conditions of dietary fiber extraction from jujube (Ziziphus jujube MILL) fruit residue were studied with enzymatic method. This research utilized cellulase with substrate concentration 0.7%, temperature 35℃, and time 12 minutes. The yield of soluble dietary fiber increased 28%, the water-binding capacity of insoluble dietary fiber was 886%, and the dilatability was 18.7ml/g. Adding 7% jujube dietary fiber, the character of dough was improved in a certain sense. The quality of this kind of biscuit is fine and it is beneficial to health. |
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| Keywords: | cellulase dietary fiber jujube fruit residue |
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