摘要
以干薯渣为原料,采用酶法水解淀粉,碱法水解蛋白质、脂肪的提取方法,再用挤压膨化技术对薯渣膳食纤维进行改性,并结合超微粉碎技术,提高可溶性膳食纤维的比例和感官指标。淀粉酶用量为6u/g原料、pH6.2±0.1、时间30min以上。采用1～2%的氢氧化钠溶液保温60min以上,提取的产品总膳食纤维含量达到80.70%,是薯渣粉含量的2.84倍,淀粉含量2.40%,而蛋白质和脂肪含量分别为0.49%、0.38%。挤压膨化可使产品的可溶性纤维含量增加5.28%,达到了保健功能与口感俱佳的目的。
The hydrolytic conditions of starch and protein of potato residues were introduced. Dietary fiber（DF） of potato residues was modified by extrusion. Dietary fiber was extracted by adding α-amylase（6u/g） at the conditions of pH6.2±0. 1 for at least 30 min, and then adding 1-2% sodium hydroxide solution for at least 60 min. Dietary fiber content of the finished product could be 80.70% . The content of starch and protein is 0.49%,0.38%.Soluble dietary fiber increased by 5.28% due to extrusion.
出处
《食品研究与开发》
CAS
北大核心
2005年第5期63-66,共4页
Food Research and Development
