摘要
以辽西扁杏仁皮为原料制备膳食纤维。对超声波提取参数进行优化,选取液料比、碱液浓度、浸提时间及浸提温度进行单因素实验。采用液料比、碱液浓度和浸提时间为变量,以SDF提取率为响应值,进行响应面实验设计,优化膳食纤维工艺条件。结果表明,最佳工艺参数为:液料比16.5:1,碱液浓度3.6%,浸提时间2.3h,浸提温度45℃;超声波辅助提取参数为:功率600W,处理时间15min。此条件下杏仁皮SDF与IDF提取率分别达到7.23%、38.97%。SDF持水性达到5.22g/g,溶胀性为4.37mL/g;IDF持水性为7.16g/g,溶胀性为5.43mL/g。杏仁皮膳食纤维具有良好的理化性能。
Flat almond skin produced in westhern Liaoning region were used as material to extract dietary fiber.Parameters of ultrasonic-assisted extraction were optimized.The liquid-material ratio,alkali solution concentration,extraction time and extraction temperature were selected as factors to carry out the single factor experiment.The response surface method was applied to optimize technical parameters of dietary fiber preparation using liquid-material ratio,alkali solution concentration,extraction time as variables,and SDF extraction rate as response value.The results showed that the optimum parameters were liquidmaterial ratio 16.5：1,alkali solution concentration 3.6%,extraction time 2.3 h at temperature 45 ℃,with parameters of ultrasonic-assisted extraction：power 600 W,treatment time 15 min.Under this condition,The extraction percentage of water soluble dietary fiber（SDF） and water insoluble dietary fiber（IDF） reached to 7.23%,38.97%,respectively.Water-holding capacity and swelling property of SDF were 5.22 g/g and 4.37 mL/g,while water-holding capacity and swelling property of IDF were 7.16 g/g and 5.43 mL/g in almond skin.The almond skin dietary fiber has excellent physicochemical properties.
出处
《食品科技》
CAS
北大核心
2013年第2期69-74,共6页
Food Science and Technology
基金
辽宁省教育厅科学技术研究项目(L2012399)
辽宁省食品安全重点实验室暨辽宁省高校重大科技平台开放课题(LNSAKF2011014
2011042)
关键词
扁杏仁皮膳食纤维
理化性能
超声波辅助提取
响应面法
flat almond skin dietary fiber
physicochemical properties
ultrasonic-assisted extraction
response surface method
