摘要
为开发利用方竹笋残渣,采用酸碱法制备膳食纤维;以不溶性膳食纤维得率为指标,分别考察各因素对制备工艺的影响。结果表明,在碱液pH为12.5、温度60℃、料液比1∶10、浸泡时间2 h和酸液pH为2、浸泡温度60℃、料液比1∶8,浸泡时间1.5 h的条件下,方竹笋残渣不溶性膳食纤维得率为52%,持水力为5.19 g/g,膨胀力为5.72 mL/g,持油力为7.16 g/g。
In order to develop and exploit Chimonobambusa utilis bamboo shoot residues, the dietary fiber is prepared by acid-alkali method, the influence of each factor on the preparation technology is considered by taking insoluble dietary fiber yield as the standard, and the results show that the yield of insoluble dietary fiber from Chimonobambusa utilis bamboo shoot residues was 52 percent with 5.19g/g water-holding capacity, 5.72 mL/g expansibility and 7.16 g/g oil-holding capacity under the condition of pH 12.5 of alkali solution,60 ℃ temperature, 1 ： 10 ratio of solid to liquid ,2h soaking time, and with pH 2 of acid solution ,60 ℃ soaking temperature, 1：8 ratio of solid to liquid,and 1.5h soaking time.
出处
《重庆工商大学学报（自然科学版）》
2014年第9期77-81,共5页
Journal of Chongqing Technology and Business University:Natural Science Edition
基金
重庆市高校优秀成果转化资助重点项目(KJZH11212)
关键词
方竹笋
残渣
不溶性膳食纤维
性质
Chimonobambusa utilis bamboo shoot
residues
insoluble dietary fiber
property
