摘要
采用雪莲果果渣为原料,研究酶法提取雪莲果果渣中水溶性膳食纤维的提取工艺。结果表明雪莲果果渣中水溶性膳食纤维最佳提取工艺条件为:固液比1∶9、pH值为5、纤维素酶浓度为0.3%、水浴温度为60℃、加热时间1h。
The technology of Solube dietary fiber extracted from yacon pomace by enzyme method was studied. The experiments showed that the optimal condition were using the ratio of raw material 1 ∶ 9, pH5, cellulase concentration 0.3 %, extraction temperature 60 ℃, exraction time 1 h.
出处
《食品研究与开发》
CAS
北大核心
2010年第10期84-87,共4页
Food Research and Development
基金
云南省重点建设项目林学专业资助(XKZ200906)
西南林学院面上基金项目(110846)
关键词
雪莲果
水溶性膳食纤维
酶法
提取
yacon
solube dietary fiber
enzyme method
extraction
