| 制备工艺对果渣膳食纤维水合性质的影响 |
| |
| 引用本文： | 何李,李灿明,李绍振,高彦祥,许洪高. 制备工艺对果渣膳食纤维水合性质的影响[J]. 食品工业科技, 2012, 33(3): 186-190 |
| |
| 作者姓名： | 何李 李灿明 李绍振 高彦祥 许洪高 |
| |
| 作者单位： | 1. 北京汇源饮料食品集团有限公司研发中心,北京,101305
2. 中国农业大学食品科学与营养工程学院,北京,100083 |
| |
| 基金项目： | 国家863计划课题(2010AA10Z301) |
| |
| 摘 要： | 以桃渣和苹果渣为原料,研究湿法粉碎和干燥方式(热风干燥、微波干燥和真空干燥)对果渣膳食纤维的表观黏度和水合性质的影响。结果表明:料水比对果渣纤维溶液的黏度影响较大,黏度随着料水比的增大而显著增大;粉碎后,果渣的水合能力显著提高,粉碎时间对水合能力影响较显著,而料水比对果渣纤维的水合能力影响不明显(P>0.05);两种果渣的最合适粉碎时间为5min,A渣和B渣的最佳料水比分别为1:4和1:2。果渣纤维的真空干燥的效果优于微波干燥和热风干燥。
|
| 关 键 词： | 湿法粉碎 干燥方式 果渣膳食纤维 水合性质 |
Effect of processing on hydration properties of fruit pomace dietary fiber |
| |
| HE Li,LI Can-ming,LI Shao-zhen,GAO Yan-xiang,XU Hong-gao. Effect of processing on hydration properties of fruit pomace dietary fiber[J]. Science and Technology of Food Industry, 2012, 33(3): 186-190 |
| |
| Authors: | HE Li LI Can-ming LI Shao-zhen GAO Yan-xiang XU Hong-gao |
| |
| Affiliation: | 1,(1.R&D Center of Hui Yuan Beverage and Food Group Co.Ltd.,Beijing 101305,China;2.College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China) |
| |
| Abstract: | Peach and apple pomace were good source of dietary fiber.The effects of wet-grinding and dry methods(hot air,microwave and vacuum) on apparent viscosity and hydration properties of the fruit dietary fiber were investigated.The results showed that the effect of material to water ratio on viscosity was significant(P<0.05),the water holding and swelling capacities were significantly(P<0.05) affected by wet-grinding time but not significantly by material to water ratio(P>0.05).The optimum time was selected as 5 min,and the best ratio was 1:4 for pomace A and 1:2 for pomace B.Vacuum drying was the best drying technique in this study. |
| |
| Keywords: | wet-grinding drying technique fruit pomace dietary fiber hydration properties |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
