摘要
进行苹果渣膳食纤维的改性试验研究,比较了化学法和物理法对膳食纤维改性的影响,得出物理方法对膳食纤维有较好的改性处理。其中挤压处理后苹果渣SDF的含量由8.45%上升到12.68%;超微粉碎处理后,苹果渣膳食纤维的持水力提高了9.9%,膨胀力提高了9.8%。
This article has conducted the research on the apple pomace dietary fiber modified experiment. Comparing the influence of chemical process and physical law to the dietary fiber modify. In the end the physical method to have better effect to the dietary fiber. After extrusion processing, the content of SDF has risen from 8.45% to 12.68%. After super micron-milling, the ability of holding water has risen up 9.9% approximately; the ability of expansive has risen up 9.8% approximately.
出处
《食品科技》
CAS
北大核心
2007年第10期234-237,共4页
Food Science and Technology
基金
中华全国供销合作总社科研项目。
关键词
膳食纤维
改性
挤压
超微粉碎
dietary fiber
modification
extrusion
super micron-milling
