可溶性膳食纤维的提取及在杨梅汁中的应用

Extraction,Deodorization and Application of Soybean Fiber in Bayberry Juice

采用正交试验对从豆渣中提取可溶性膳食纤维(SDF)的工艺条件进行了优化,采用正交试验设计确定SDF的最佳提取工艺:酶解时间1.2 h,酶的添加质量分数为0.3%,酶解温度为45℃,pH值4.5。研究了SDF对杨梅汁稳定性的影响,在单因素试验的基础上,选取CMC-Na、黄原胶、果胶和SDF的添加量为自变量、沉淀率和△OD为响应值,利用响应面分析方法,模拟得到了二次多项式回归方程的预测模型,并确定了杨梅浊汁稳定剂的最佳配比:CMC-Na为0.056 2%,黄原胶为0.034%,果胶为0.06%,SDF为4.82%。

The extraction conditions for SDF from soybean were optimized with single factor experiment and orthogonal design in this study and listed as follows:the time of enzymic hydrolysation 1.5h,enzymic amount 0.3%,the temperature of enzymic hydrolysation 45℃,pH4.5. with the enzyme from soubean,the effect of SDF on bayberry juice was carefully investigated. Based on the results of single factor experiments,the amount of CMC—Na,xanthan,pectin and SDF were selected as independent variables,deposition ratio and△OD as responses variables. Furthermore,the optimum conditions were achieved by using central composite design and response surface analysis and listed as follows;CMC -Na 0.0562%,xanthan 0.034%,pectin 0. 06%,SDF 4.82%。