辣椒膳食纤维的低温超高压改性

Modification of Chili Dietary Fiber with Low-temperature Ultra-high Pressure Technology

低温超高压技术作为一种新兴的食品加工技术,在膳食纤维提取改性中具有独特的优势,该文探讨了低温超高压对辣椒渣膳食纤维构成及物理化学特性的影响,结果表明:当设定压强300 MPa,在60℃下处理40min,SDF含量稍有降低,IDF含量有所提高,TDF几乎没有变化。但是经过改性处理,膳食纤维的持水力、持油力、膨胀力分别提高到原来的1.4,1.6,1.2倍。为进一步了解和提高膳食纤维的生理活性、综合开发利用等提供重要的依据。

Low-temperature ultra-high pressure, a new type of food processing technology, has unique advantages of extraction and modification in dietary fiber. Discuss the effects of low-temperature ultra-high pressure in dietary fiber composition and physical and chemical properties of chilli residues. The result shows that when setting pressure is 300 MPa, the temperature is 60 ℃, the time is 40 rain, the SDF content reduces slightly, the IDF content increases and the TDF is almost no change. But after modification, the water holding capacity, the oil holding capacity and the expansion force are 1.4, 1.6, 1.2 times bigger than the original values respectively, which provide an important basis for further understanding and raising the physiological activitv and comorehensive development.