摘要
以橙皮为原料,重点研究对橙皮的复合酶解方法及瞬时超高压作用对橙皮膳食纤维的改性作用。从而增加膳食纤维中可溶性纤维的含量,提高活性,改善风味和口感,使橙皮纤维的可溶性膳食纤维含量由5%提升到30%以上。
Take the orange peel as raw material, key research to orange peel compound enzymolysis method and instantaneous ultrahigh voltage function to orange peel meals textile fiber modified function. Thus increases in the meals textile fiber the soluble textile fiber content, enhances activeness, the improvement flavor and the feeling in the mouth, causes the orange peel textile fiber the soluble meals textile fiber content from 5% to promote to 30% above.
出处
《江西食品工业》
2009年第4期34-37,共4页
Jiangxi Food Industry
关键词
橙皮
复合酶解
瞬时超高压
膳食纤维
Orange peel
Compound enzymolysis
Instant ultrahigh voltage
Meals textile fiber
