摘要
以大叶麻竹笋为原料,单因素试验的基础上,通过响应面法对高压均质技术制备纳米竹笋膳食纤维的工艺条件进行优化。结果表明:高压均质法制备纳米竹笋膳食纤维的最佳工艺条件为物料浓度2.1%、物料温度31℃、均质压力33 MPa。在此条件下,纳米竹笋膳食纤维得率为83.34%。
With ma bamboo shoots as raw materials,on the basis of single factors experiments,the parameters for the preparation of nano bamboo shoot dietary fiber with highpressure homogenization were optimized by response surface methodology. The results showed that the optimum preparation conditions were as follows：material concentration 2.1%,material temperature 31 ℃ and homogeneous pressure 33 MPa. The extraction rate of nano bamboo shoot dietary fiber was 83.34% under the conditions.
作者
陈慕莹
张可珺
吴嘉豪
郑炯
CHEN Mu-ying ZHANG Ke-jun WU Jia-hao ZHENG Jiong(College of Food Science, Southwest University, Chongqing 400715, China Chongqing Engineering Research Center of Regional Food, Chongqing 400715, China)
出处
《粮食与油脂》
北大核心
2017年第3期57-60,共4页
Cereals & Oils
基金
重庆市社会事业与民生保障科技创新专项(cstc2015shmszx80007)
西南大学博士基金项目(SWU115051)
关键词
纳米竹笋膳食纤维
高压均质
响应面法
nano bamboo shoots dietary fiber
high pressure homogenization
response surface methodology
