摘要
试验研究微波对豆渣中水溶性膳食纤维的影响作用。先通过单因素试验考察液料比、微波功率、微波时间和pH对水溶性膳食纤维提取率的影响,再进行三因素三水平Box-Behnken中心组合试验,经响应面分析确定提取水溶性膳食纤维的最佳条件:液料比(水∶豆渣)为10∶1(mL/g)、微波功率450 W、微波时间90 s、pH为5.5。按最佳条件提取1 g豆渣中水溶性膳食纤维的提取量为114.3 mg,与未经微波处理的豆渣中水溶性膳食纤维的提取量46 mg相比提高了60%。
The experimental study of effect of microwave on soluble dietary fiber from soybean dregs. The influencing factors of extraction rate such as the ratio of water to material, microwave power, microwave time and pH were studied separately by single-factor experiments. Then using a 3-factor, 3-level Box-Behnken experimental design, the established model was analyzed by response surface methodology to obtain the optimal extraction conditions. The results showed that the optimal conditions were as follows; the microwave power 450 W, the microwave time 90 s, the ratio of water to material （water ： bean dregs） 10 ： 1 （mL/g） and the pH 5.5. According to optimum extraction conditions 1 g soybean dregs extraction of soluble dietary fiber amount 114.3 mg, soybean dregs without microwave treatment with soluble dietary fiber extraction amount 46 mg, increased compared to 60%.
出处
《食品工业》
北大核心
2014年第1期56-59,共4页
The Food Industry
关键词
豆渣
水溶性膳食纤维
微波
响应面法
bean dregs
soluble dietary fiber
microwave
response surface methodology
