3种竹笋膳食纤维制备工艺的比较

A Comparison Study in Three Different Processing of Bamboo-shoot Dietary Fiber

竹笋纤维具有良好的天然生理活性,利用笋蔸制备活性食用纤维添加剂,变废为宝,成本低,具有良好的应用前景。文中以笋蔸为原料,研究了简便处理、酸碱处理、发酵处理3种竹笋膳食纤维制备工艺,并对产品生理活性、感官品质、得率与纯度进行了比较。结果表明:发酵处理法为最好,该法处理后过120目筛的竹笋膳食纤维,得率为51.23%;纯度为92.62%;持水力为8.40 g/g;溶胀性为7.60 mL/g;同时感官品质也明显提高。

The dietary fiber of bamboo shoot has the good and natural physiological activity. Taking advantage of the root part of bamboo shoot and making active edibility fiber additives is a very attractive economic way. The three technologies of preparing dietary fiber were studied,including basic method, acid and alkali processing and fermentation process. The physiological activity, sensory quality, availability and purity of the product were analyzed and compared. The results showed： the ferment technique was the best one. The dietary fiber passed 120 mesh sieves, the availability was 51.23%, the purity was 92.62%,the water holding rate was 8.40 g/g, and swell ability was 7.60mL/g. The sensory quality was also improved obviously. The dietary fiber of bamboo shoot through fermenting can be applied in the industry to create greater economic value.