碱法提取生姜中不溶性膳食纤维的工艺研究

Study on the extraction technology of insoluble dietary fiber from ginger by alkaline hydrolysis

以生姜为原料,对碱法提取其中不溶性膳食纤维的工艺进行了实验研究。考察了料液比、碱液浓度、浸提温度、提取时间对水不溶性膳食纤维得率的影响,通过正交实验优化出提取的最优工艺条件为:碱液浓度0.2%,提取时间90 min,提取温度60℃,料液比1:35(g/m L)。在此条件下,生姜不溶性膳食纤维得率达到64.1%,生姜不溶性膳食纤维的持水力为9.68 g/g,膨胀力为6.69 m L/g,高于标准麸皮纤维的相关功能性指标,显示生姜的水不溶性纤维有较高的利用价值。

The extraction technology of insoluble dietary fiber from ginger by alkaline hydrolysis was investigated in this paper. The effects of the ratio of material to solution, alkali concentration, extraction temperature, extraction time on the insoluble dietary fiber yield were studied. The optimal extraction technology was obtained by orthogonal methodology as follows： alkali concentration was 0.2%, extraction time was 90 min, extraction temperature was 60 ℃, the ratio of material to solution was 1：35, by which the yield of obtained dietary fiber was 64.1%, water-holding capacity and swelling ratio were 9.68 g/g and 6.69 m L/g respectively, higher than those of standard bran fiber, which shows insoluble dietary fiber of ginger has a high value.