| 火棘膳食纤维的制备、性质及其应用 |
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| 引用本文： | 杨锋,段玉峰. 火棘膳食纤维的制备、性质及其应用[J]. 食品科技, 2007, 32(5): 79-81 |
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| 作者姓名： | 杨锋 段玉峰 |
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| 作者单位： | 1. 广西工学院生物与化学工程系,柳州,545006
2. 陕西师范大学食品工程系,西安,710062 |
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| 摘 要： | 以火棘果实为原料,研究了其膳食纤维的制备、性质及在挂面中的应用。结果表明:火棘膳食纤维产品得率约为6.5%,其中总膳食纤维含量为71.3%,水溶性膳食纤维占总膳食纤维的58.7%;其最大膨胀力为5.5mL/g,持水力为4.82g水/g干料;火棘膳食纤维可以降低挂面的弯曲折断率以及蒸煮后的熟断条率和烹调损失,改善面条品质,其最适使用量为3%。
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| 关 键 词： | 火棘 膳食纤维 挂面 |
| 文章编号： | 1005-9989(2007)05-0079-02 |
| 修稿时间： | 2006-10-16 |
Preparation, properties and application of the dietary fiber from Pyracantha fortuneana |
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| YANG Feng,DUAN Yu-feng. Preparation, properties and application of the dietary fiber from Pyracantha fortuneana[J]. Food Science and Technology, 2007, 32(5): 79-81 |
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| Authors: | YANG Feng DUAN Yu-feng |
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| Abstract: | The dietary fiber was extracted from Pyracantha fortuneana(Maxim.) Li.We studied its preparation,properties and application in noodles.The results showed the extraction ratio of dietary fiber product was 6.5%,of which the content of total dietary fiber was 71.3% and in the total dietary fiber the water-soluble dietary fiber occupied 58.7%.The maximal expansibility of dietary fiber from Pyracantha fortuneana(Maxim.) Li was 5.5mL/g and the maximal water-binding capacity was 4.82g water/g dry material.The dietary fiber could decrease the bend breaking ratio,the breaking ratio after cooking and the cooking lost of the noolds.Its optimum dosage in noold was about 3%. |
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| Keywords: | Pyracantha fortuneana(Maxim.) Li dietary fiber fine dried noodles |
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