摘要
牛蒡享有蔬菜之王的美誉,含有丰富成分及多种药用功效的有效成分,但关于牛蒡中可溶性膳食纤维的提取方法和提取率的研究报道很少。本文探讨以牛蒡为原料,利用中性蛋白酶,糖化酶双酶水解法提取中可溶性膳食纤维。正交实验及验证实验结果表明中性蛋白酶的最佳工艺条件为pH=7、时间3.5 h、温度55℃、加酶量7%;糖化酶的最佳工艺条件为pH4.5、时间70min、温度60℃、加酶量1.1%。牛蒡中可溶性膳食纤维提取率为6.34%,该产品呈浅黄色,气味良好,感官形状良好。
Burdock enjoyed the king of vegetables reputation as a rich variety of ingredients and medicinal effect of the effective components,but research about burdock soluble dietary fiber methods of extracting were rarely reported.This paper discussed double enzyme of neutral protease and saccharifying enzyme hydrolysis methods extracting soluble fiber,with burdock as raw material.The experiments results show that the optimum process conditions of neutral protease were pH=7,time 3.5 h,temperature 55℃,and enzyme volume 7%;The optimum process conditions of saccharifying enzyme were pH=4.5,time 70min,temperature 60℃,and enzyme volume 1.1%.Burdock soluble dietary fiber extraction rate was 6.34 %,and the products were yellow,good smell and good shape.
出处
《食品与发酵科技》
CAS
2011年第3期79-82,86,共5页
Food and Fermentation Science & Technology
关键词
牛蒡
膳食纤维
提取
酶
burdock
dietary fiber
extraction
enzyme
