摘要
研究以苹果为原料提取功能性膳食纤维的工艺。通过正交实验,得到苹果膳食纤维提取影响因素的主次顺序为:水温(A)>漂洗时间(B)>料液比(D)>α-淀粉酶用量(C),苹果膳食纤维提取的最佳工艺条件为:水温40℃,漂洗时间120min,α-淀粉酶用量2%,料液比1∶15。
This paper described extraction of dietary fiber from apple. The orthogonal tests were used to determine the optimal extraction progress. And the main results were shown as follows ： the effect order of factors in extracting apple dietary fiber was A （temperature） 〉B （rinsed time） 〉D （feed ratio） 〉C （the amount of amylase） . When temperature was 40 ℃, rinsed time was 120 minutes, the amount of amylase was 2%, and the ratio of material vs solvent was 1 ： 15, the extraction effect was best.
出处
《农产品加工（下）》
2008年第10期48-49,共2页
Farm Products Processing
关键词
苹果
膳食纤维
提取
apple
dietary fiber
extraction
