摘要
以豆渣为原料,分别采用化学法和湿热法对豆渣膳食纤维的脱脂工艺和脱腥工艺进行优化,分析豆渣膳食纤维的理化性质,并将豆渣膳食纤维应用于香肠中。结果表明,豆渣膳食纤维的脱脂工艺为:料液比1∶15(g/mL),NaOH浓度5%,温度80℃,时间60 min,该条件下豆渣膳食纤维的脱脂率为92.91%;豆渣膳食纤维的脱腥工艺为:料液比1∶5(g/mL),时间4 h,温度50℃,pH 4.0,该条件下豆渣膳食纤维的脱腥率为69.66%。豆渣膳食纤维的膨胀力、持水力、结合水力和持油力分别为3.49 mL/g、1.14 g/g、3.90 g/g和0.91 g/g,将豆渣膳食纤维添加到香肠中能够改善香肠的弹性和硬度。
In this paper,bean dregs are used as the raw materials,the degreasing and deodorization process of dietary fiber from bean dregs is optimized by chemical method and moist heat method respectively,and the physicochemical properties of dietary fiber from bean dregs are analyzed,and dietary fiber from bean dregs are applied in sausage.The results show that the degreasing process of dietary fiber from bean dregs is as follows:the ratio of solid to liquid is 1∶15(g/mL),the concentration of sodium hydroxide is 5%,the temperature is 80℃,and the time is 60 min,under such conditions,the degreasing rate of dietary fiber from bean dregs is 92.91%.The deodorization process of dietary fiber from bean dregs is as follows:the ratio of solid to liquid is 1∶5(g/mL),the time is 4 h,the temperature is 50℃,and the pH is 4.0,under such conditions,the deodorization rate of dietary fiber from bean dregs is 69.66%.The swelling capacity,water holding capacity,binding capacity and oil holding capacity of dietary fiber from bean dregs is 3.49 mL/g,1.14 g/g,3.90 g/g and 0.91 g/g respectively.Adding bean dregs dietary fiber into sausage can improve the elasticity and hardness of sausage.
作者
孙军涛
张智超
徐蒙蒙
李学进
SUN Jun-tao;ZHANG Zhi-chao;XU Meng-meng;LI Xue-jin(Key Laboratory of Biomarker Based Rapid-detection Technology for Food Safety in Henan Province,College of Food and Bioengineering,Xuchang University,Xuchang 461000,China)
出处
《中国调味品》
CAS
北大核心
2020年第10期117-121,共5页
China Condiment
基金
河南省重点研发与推广专项(192102110105)。
关键词
豆渣
膳食纤维
脱脂
脱腥
理化性质
香肠
bean dregs
dietary fiber
degreasing
deodorization
physicochemical properties
sausage
