药食两用栀子果膳食纤维的制备及其在面制品中的应用

Preparation of Dietary Fiber from Gardenia Fruit and its Application in Flour products

近年来,人们发现膳食纤维对糖尿病、肥胖症有较好的防治效果,而栀子果有较高的药用价值。因此,研究栀子果膳食纤维的制备及在面制品中的应用也必将成为以后的研究热点。本研究以栀子果壳膳食纤维为原料,通过单因素实验和正交试验对膳食纤维的提取工艺进行优化分析。结果表明,酶法和化学法制备膳食纤维,酶法所得的纤维得率略高于化学法。化学法最优制备工艺为pH 6,温度80℃,加热时间150 min,料液比1∶20,在此最佳膳食纤维制备工艺下,测得膳食纤维得率为13.91%。

It is found that dietary fiber has a better effect on diabetes and obesity in recent years,and Gardenia fruit has higher medicinal value.The research on the preparation of Gardenia fruit dietary fiber and its application in noodle products will become a research hotspot in the future.In this study,the extraction process of dietary fiber from Gardenia jasminoides shell was optimized by single factor experiment and orthogonal experiment.The results showed that the yield of dietary fiber prepared by enzymatic method and chemical method was slightly higher than that by chemical method.The optimum preparation technology of chemical method is pH 6,temperature 80℃,heating time 150 min.The ratio of material to liquid was 1∶20.The yield of dietary fiber was 13.91%under the optimum preparation technology of dietary fiber.