蒜皮膳食纤维物理改性技术研究

Studies on Physical Modification of Garlic Skin' Dietary Fiber

为增强蒜皮膳食纤维的生理功能,研究了双螺杆挤压蒸煮、蒸汽爆破、高温蒸煮3种物理加工技术对蒜皮中可溶性膳食纤维(SDF)的含量及其基本成分的影响。单因素优化试验表明,3种方法的较优条件下SDF含量由5.31%分别提高到15.87%,15.04%和10.54%,其中挤压蒸煮技术效果最好,较优的挤压蒸煮处理条件为:样品水分含量25%、进料速度25 r/min、螺杆转速170 r/min、螺杆温度分布150-150-130-90-60℃。经物理加工处理后进行纤维素酶酶解,SDF含量仅分别提高0.97%,0.95%和1.06%,说明直接进行物理改性即可满足蒜皮膳食纤维生理功能增强的需求。在较优条件下,挤压蒸煮处理可导致蒜皮中总糖、可溶性多糖、SDF分别从原料中的19.52%,3.72%,5.31%,大幅度提高到38.59%,19.69%,15.87%。本研究结果为蒜皮的高值化综合利用提供技术支持。

To improve health benefit of garlic skin＇ dietary fiber, the influence of twin-screw extrusion, steam explosion and high temperature cooking on the content of SDF and proximate composition in garlic skin was researched.The result of single factor experiments shows that the SDF content was improved from 5.31% to 15.87%, 15.04% and10.54% respectively under the three optimization process condition, among which the best was twin-screw extrusion and the optimization condition were： water content 25%, feed rate 25 r/min, extrusion temperature 150-150-130-90-60 ℃and screw speed 170 r/min. After the processing of physical treatment, cellulose-hydrolysis was conducted further but SDF level only raised 0.97%,0.95% and 1.06% between cellulose-hydrolysis and noncellulose-hydrolysis. It indicates that direct physical modification can meet the needs of the physiological function enhance of garlic skin dietary fiber. In the optimal twin-screw extrusion conditions, the total sugar, soluble polysaccharide and SDF level were significantly improved from 19.52%, 3.72%, 5.31% in raw material to 38.59%, 19.69%, 15.87% in treated sample respectively. This research can provide technical support for value added comprehensive utilization of garlic skin residue.