南瓜中膳食纤维提取工艺的研究

Study on Extraction of Dietary Fiber from Pumpkin

以南瓜为原料,进行碱法提取南瓜中膳食纤维的工艺研究,通过单因素试验和正交试验得出,水不溶性膳食纤维的最佳提取条件:料液比为1 20,水解时间为90 min,水解温度为50℃,Na OH质量分数为2%,提取率为64.2%.水溶性膳食纤维最佳提取条件:将提取水不溶性膳食纤维后的滤液p H值调整为4去除蛋白质,再将滤液p H值调整为7,水溶性膳食纤维的提取率为18.4%,水不溶性膳食纤维持水力为364%,膨胀力为5.2 m L\g,膳食纤维含有较低蛋白质、脂肪.

This topic used pumpkin as the raw material and used sodium hydroxide immersion method to extract dietary fiber from pumpkin, The processing technology parameters of the compound beverage are optimized by single experiment and orthogonal experiment, The best condition of IDF as follows：the ratio of material to water was 1：20, the time of alkali solution was 90 min, the temperature of alkali solution was 50 ℃, the mass faction of NaOH was 2% , the extraction rate was 64.2%. The optinal production process of SDF：pH of filter solution of IDF was altered to 4, then SDF was precipitated by mixing alcohol and the pH was altered to 7,the extraction rate was 18.4%. The water holding expansibility is 5.2 ml／g,dietary fiber containing a low capacity of the insoluble dietary fiber is 364%, the protein and fat.