摘要
为合理利用刺梨加工副产物,进一步提高刺梨果渣的可溶性膳食纤维得率,改善其理化特性,以经食用菌发酵后的刺梨果渣为原料,采用碱法提取,在单因素试验的基础上,通过正交试验方法确定最佳提取条件。结果表明:制取刺梨果渣可溶性膳食纤维的最佳工艺为料液比1∶25(g/mL),氢氧化钠浓度10 g/L,提取温度70℃,提取时间70 min,此条件下可溶性膳食纤维得率为17.36%±0.74%。碱法提取后的刺梨果渣膨胀力、持水力和持油力均比原果渣有所提高。
In order to make rational use of the by-products of Rosa roxburghii,further improve the yield of soluble dietary fiber from Rosa roxburghii and improve its physicochemical properties,take Rosa roxburghii pomace fermented by edible fungi as the raw material,and the optimal extraction conditions are determined by orthogonal experiment on the basis of single factor experiment.The results show that the optimal conditions for extracting soluble dietary fiber from Rosa roxburghii pomace are as follows:solid-liquid ratio is 1∶25(g/mL),sodium hydroxide concentration is 10 g/L,extraction temperature is 70℃and extraction time is 70 min.Under such conditions,the yield of soluble dietary fiber is 17.36%±0.74%.The swelling force,water holding capacity and oil holding capacity of Rosa roxburghii after alkali extraction are higher than those of the original pomace.
作者
王丽
张想
李全力
李立郎
王瑜
葛丽娟
杨娟
杨小生
WANG Li;ZHANG Xiang;LI Quan-li;LI Li-lang;WANG Yu;GE Li-juan;YANG Juan;YANG Xiao-sheng(Key Laboratory of Chemistry for Natural Products of Guizhou Provincei and Chinese Academy of Sciences,Guiyang 550014,China;School of Liquor and Food Engineering,Guizhou University,Guiyang 550025,China;Agricultural Service Center in Guancang Town,Tongzi County,Zunyi 563200,China)
出处
《中国调味品》
CAS
北大核心
2021年第6期125-128,共4页
China Condiment
基金
贵州省科技支撑项目(黔科合支撑[2020]1Y142)
贵州省科技支撑项目(黔科合支撑[2018]2769)
贵州省科技平台及人才团队计划项目(黔科合平台人才[2017]5614)
贵州食药用生物资源可持续利用特色重点实验室(黔教合KY字[2020]018)
贵州省高层次创新人才百层次人才项目(黔科合人才[2015]4027)。
关键词
刺梨果渣
碱法提取
可溶性膳食纤维
正交试验
理化特性
Rosa roxburghii
alkali method extraction
soluble dietary fiber
orthogonal experiment
physicochemical properties
