酱油渣水不溶性膳食纤维提取工艺研究

Study on extracting water-insoluble dietary fiber from soy sauce residues

以酱油厂生产酱油废渣为原料,研究采用碱处理法从酱油渣中提取水不溶性膳食纤维最佳工艺条件。结果表明,各因素对提取膳食纤维影响顺序为:碱浓度、提取温度、提取时间、料液比;最佳提取条件组合是碱浓度4%、提取温度60℃、提取时间60min、料液比16ml/g;在此工艺条件下,水不溶性膳食纤维提取率达32.37%,得到水不溶性膳食纤维持水力为5.65g/g,溶胀度为4.08ml/g。

Insoluble dietary fiber was extracted from soy sauce residues by alkali dissolution. Single factor tests were made on the 4 factors influencing extraction rate （ concentration of alkaline, reaction temperature and reaction time, ratio of material to solution ） and the optimal extraction technology was determined by L9 （ 34 ） orthogonal experiments. The results showed that the concentration of alkaline 4%, the reaction temperature 60℃, the reaction time 60 min and the ratio of material to solution 1 ： 16, could lead to the yield as high as 32,37%.