蒸汽爆破压力对西兰花老茎膳食纤维品质及理化特性的影响

Effect of Steam Explosion Pressure on the Quality and Physical and Chemical Properties of Dietary Fiber of Old Stem in Broccoli

为明确西兰花老茎膳食纤维改性工艺中适宜蒸汽爆破压力参数的选择,选取蒸汽爆破压力参数0.5、1.0、1.5、1.8、2.0 MPa,研究不同蒸汽爆破压力对西兰花老茎膳食纤维品质及理化特性的影响。结果表明:经0.5 MPa处理粉体的色泽最好,膨胀力最大,为3.56 mL/g,但持油力最小;经1.0 MPa处理粉体的可溶性膳食纤维含量最高,达8.89%,且松密度最大,达0.337 g/mL,经1.5 MPa处理粉体的比表面积最大,但可溶性膳食纤维含量和持水力最小;经1.8 MPa处理粉体的DPPH自由基清除能力最强,达95.89%,较对照提高约2倍;经2.0 MPa处理粉体的堆积密度、持油力和亚硝酸根吸附量最大,但色泽最差。经0.5、1.5和1.8 MPa处理的粉体适宜作为功能配料添加到食品中或吸附于食品表面,经1 MPa处理的粉体适宜胶囊剂等产品加工,经2.0 MPa处理的粉体更利于片剂产品生产。

In order to determine the suitable steam explosion pressure parameters in the modification process of dietary fiber of old stem in broccoli,the steam explosion pressure 0.5,1.0,1.5,1.8 and 2.0 MPa were selected to study the effect on quality,physical and chemical properties of the dietary fiber of old stem in broccoli.The results showed that the powder with 0.5 MPa treatment had the best color and the largest expansion force(3.56 mL/g),while the oil holding capacity was the smallest.The soluble dietary fiber content of the powder treated with 1.0 MPa was the highest,reaching 8.89%,and the bulk density was bigges(0.337 g/mL).The specific surface area of the powder treated by 1.5 MPa was the largest,while the soluble dietary fiber content and water holding capacity were the smallest.The DPPH free radical scavenging ability of the powder treated by 1.8 MPa was the strongest,reaching 95.89%,which was 2 times of the control.The bulk density,oil holding power and nitrite adsorption capacity of the powder treated by 2.0 MPa were the largest,while the color was the worst.The powder treated by 0.5,1.5 and 1.8 MPa was suitable as a functional ingredient to be added to food or adsorbed on the surface of food.The powder treated by 1.0 MPa was suitable for capsules and other products,and the powder treated by 2.0 MPa was more favorable for tablets.