摘要
为了确定酶法制备紫红薯膳食纤维的最优工艺参数,提高产品纯度,以膳食纤维的膨胀力为指标,采用单因素和正交优化试验对酶法制备紫红薯膳食纤维的工艺进行研究。结果表明,将紫红薯渣按1:10(质量比)用水调成浆,糊化后冷却至75℃,按干薯渣的0.5%加入混合酶[m(淀粉酶):m(糖化酶)=7:3],保温处理150min;灭酶后降温至60℃,按原料的0.2%加入木瓜蛋白酶处理60min。样品的酸性洗涤膳食纤维含量达75.46%。该法为紫红薯膳食纤维的制备提供试验依据。
In order to confirm the optimum technologic parameter of purple Ipomoea Batatas dietary fiber prepared by enzymatic method,improving product purity.To make a target of the dietary fiber expansibility,the technology of purple Ipomoea Batatas dietary fiber enzymatic preparation had been researched with single-factor and orthogonal experiment.The results showed that：1：10 proportion of purple Ipomoea Batatas dregs to water,mixing enzyme（α-amylase：glucoamylase,7：3） amount to dry basis 0.50%,temperature 75 ℃,time 150 min;after thermal inactivation,pawpaw protease amount to dry basis 0.20%,temperature 60 ℃,time 60min.The content of acid detergent DF in the sample reached to 75.46%.Therefore,this technology of enzymatic preparation may lay the foundation of processing for purple Ipomoea Batatas dietary fiber.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2011年第1期60-68,共9页
Journal of Chinese Institute Of Food Science and Technology
基金
国家农业科技成果转化基金(2006GB2C500149)
江西省科技厅重点项目(赣科发计字2004211)
关键词
紫红薯渣
膳食纤维
制备
酶法
Purple ipomoea batatas dregs
dietary fiber
preparation
by enzymatic method
