香蕉皮不溶性膳食纤维提取工艺优化及其在面包中的应用研究

Optimization of Extraction Process of Insoluble Dietary Fiber from Banana Peels and its Application in Bread

该文在单因素试验的基础上,选取NaOH用量、NaOH浓度、碱解时间、碱解温度4个因素,以不溶性膳食纤维得率为指标,采用正交试验优选最佳提取工艺;将提取的不溶性膳食纤维初步用于面包中,以膳食纤维添加量、酵母添加量、和面水用量3个因素采用正交试验优选膳食纤维面包的制作工艺。结果表明,NaOH用量为20m L,NaOH浓度为2%,碱解时间为90min,碱解温度为30℃时,不溶性膳食纤维的得率最高,在膳食纤维添加量3g、酵母添加量1.5g、和面水用量75g时面包品质最好。

On the basis of four single-factors with the volume and concentration of NaOH,alkali solution time andtemperature,taking the extraction rate of insoluble dietary fiber as index,the orthogonal experiment was studied forthe best extract optimization,and three single-factors with the amount of insoluble dietary fiber,yeast and water wereadopted to orthogonal experiment selective preference manufacturing process of insoluble dietary fiber bread. The re-sults showed that the optimal extraction condition of getting the highest insoluble dietary fiber rate was Na OH vol-ume of 20 m L,concentration of 2%,alkali solution time of 90 min,temperature of 30℃,and the optimal condition ofgetting the best quality bread was insoluble dietary fiber of 3g,yeast of 1.5g,water of 75 g.