超声分散结合高压蒸煮处理制备香蕉皮膳食纤维的工艺研究

Study on the preparation of banana peel dietary fiber by the pretreatment of Ultrasonic Dispersion and Botulinum Cook

利用超声分散结合高压蒸煮的物理改性方式对香蕉皮粉进行前处理,然后用淀粉酶、蛋白酶酶解香蕉皮粉。采用单因素试验及正交试验研究该前处理方式对香蕉皮中可溶性膳食纤维的提取率以及香蕉皮不溶性膳食纤维的理化性质的影响,结果表明:(1)超声分散结合高压蒸煮处理的最佳工艺条件为:高压蒸煮20min;超声分散60min、pH9.5、料液比1∶30;可溶性膳食纤维(SDF)提取率为20.8%;(2)相较于未经前处理而单纯用酶处理所得的不溶性膳食纤维(IDF),经过前处理后所得的IDF持水力提高了5.05g/g,结合水力提高了4.66g/g,持油力提高了4.60g/g,,溶胀性提高了0.4mL/g。

The study used the pretreatment of Ultrasonic Dispersion and Botulinum Cook to deal with thebanana peel powder before it had been hydrolysed by amylase and protease,and then continue to hydrolyze IDF by cellulose. This study investigated the extractive rate of Soluble Dietary Fiber and the physicochemical property of the Insoluble Dietary Fiber by single-factor method and orthogonal array design. The results showed that the optimal parameter of Botulinum Cook and Ultrasonic Dispersion were as following： Botulinum Cook for 20 minites,Ultrasonic Dispersion for 60 minites,at pH 9.5,the ratio of liquid to material was 30∶1,then the extraction rate of SDF was 20.8%. Compared with the IDF obtained before and after the pretreatment of Ultrasonic Dispersion and Botulinum Cook,the WHC of the IDF obtained after the pretreatment was 5.05 g/g higher than the one obtained no pretreatment,the WBC of IDF was 4.66 g/g higher,the SWC of IDF was 4.60 g/g higher and the OHC was 0.4 mL/g higher.