豆渣膳食纤维制备及其在食品中的应用

Dietary Fiber from Soybean Dregs-Preparation and Application in Foodstuff

本项目以新鲜豆渣为原料,通过L9（34）正交实验设计方法,就影响膳食纤维含量的碱浓度、温度、时间和酶用量4项因素进行了实验。研究确立了制备豆渣纤维的最佳工艺条件。利用本工艺,湿豆渣经浸泡、碱处理、酶解、干燥和超微粉碎等程度,即得膳食纤维,工艺产率为85％,产品纤维素含量是80％,本文还以豆渣膳食纤维为原料研制出大豆纤维系列食品。

Fresh soybean dregs were used as materials in the study. Four factors affecting the content of cellulose were testedwith orthogonal experiment, including caustic strength, temperature, time and enzymes dosage. The optimum conditions for preparing dietary fiber from soybean dregs Were established. The yield of dietary fiber was 85 % . The content of cellulose in the product was 80% .Moreover,series soybean fiber foods were developed with the dietary fiber as material.