摘要
为了避免芋头制成饮料后膳食纤维作为废弃物被浪费,采用酶法提取芋头不溶性膳食纤维,对酶解温度、料液比、pH值、加酶量进行单因素试验及正交试验分析。结果表明,酶法提取芋头不溶性膳食纤维的最佳工艺条件为酶解温度60℃,料液比1∶10,pH值6.0,淀粉酶用量0.18 g。经验证试验,得到芋头不溶性膳食纤维的平均提取率为4.125%。经60℃烘干的芋头不溶性膳食纤维呈淡黄色,可以直接用作食品配料。
In order to avoid taro beverage making,its dietary fiber was wasted. The taro IDF was extracted by enzyme method.The temperature,material liquid ratio,pH and enzyme amount were analyzed by single factor experiment and orthogonal test.The results showed that the best process of enzymatic extraction of IDF from taro was as follows the temperature of enzymatichydrolysis 60 ℃,the ratio of material to liquid 1∶10,pH 6.0,and the amount of amylase 0.18 g. The average extractionrate of the insoluble dietary fiber of taro was 4.125%. The IDF of taro,which has been dried at 60 ℃,was light yellow andcould be used as a food ingredient.
出处
《农产品加工》
2018年第3期4-6,共3页
Farm Products Processing
基金
国家级大学生创新创业训练计划项目(201713241008)
关键词
芋头
膳食纤维
酶法
taro
dietary fiber
enzyme method
