金橘果渣膳食纤维制备工艺研究

A Preparation Study of Dietary Fiber from Kumquat Marc

为了进一步深度开发和综合利用我国柑橘类水果资源,采用酸碱洗涤剂法制备金橘果渣膳食纤维.通过正交试验确定了金橘果渣水溶性膳食纤维的提取工艺,结果表明:提取水溶性膳食纤维的最佳工艺为:pH值1.0、提取温度85℃、提取时间80 min、加水量25 mL/g,水溶性膳食纤维的提取率为20.76%;将该工艺剩余的残渣提取水不溶性膳食纤维,其提取率为15.42%.合并及脱色后的总膳食纤维产品中总膳食纤维含量为82.42%,水溶性膳食纤维含量为30.26%,其SDF/IDF质量比为0.59,而金橘果渣原料中其比值仅为0.18.金橘果渣膳食纤维具有广阔的市场应用前景.

In order to further the developing and comprehensive utilization of citrus fruits resources, the paper conducted an orthogonal experiment, by using chemical methods, to determine the technological conditions for the extraction of dietary fiber from kumquat marc. Results indicate that the optimal conditions are pH 1.0, temperature 85C, extraction time 80min, and water dosage 25 mL/g; that the extraction rate of soluble dietary fiber （SDF） is 20.76% while that of insoluble dietary fiber （IDF） extracted from the dregs is 15.42% ; that after combination and de-colorization, the total dietary fiber content in all the product is 82.42% and SDF content is 30.26%; and that the mass ratio of SDF and IDF is 0. 59 while that in kumquat marc raw materials is only 0.18. This dietary fiber has a broad prospect for market application.