茭白壳中不溶性膳食纤维提取及漂白工艺研究

Study on the extraction and decoloration process of insoluble dietary fiber from water bamboo shell

以茭白壳为原料,采用化学方法研究了膳食纤维的制备工艺。采用正交实验分别对不溶性膳食纤维的提取及脱色工艺进行了研究。试验结果表明,在最佳工艺条件下,茭白壳不溶性膳食纤维的百分含量为90.04%,膨胀力为5.0 mL/g,持水力为8.401 g/g,且色泽较好。

The process for extraction of the dietary, fiber from water bamboo shell by chemistry is studied. The technology of extraction and decoloration is studied by orthogonal test. It is showed that under the optimal condition of expansibility 5.0 mL/g, water keeping ability 8.401 g/g, the insoluble dietary fiber obtained is 90. 04% with good color.