酶法制备葛根渣膳食纤维

Preparation of Dietary Fiber from Kudzu Residue by Enzymatic Method

本文以江西德兴葛根渣为原料,探究酶解条件不同工艺条件下对葛根渣膳食纤维膨胀力的影响。通过多次试验,得到了最佳工艺参数:制备粒径0.246 mm(60目)膳食纤维的最佳制备条件为酶解温度66℃,酶解时间30 min,复合酶添加总量3%,添加比例1∶3;制备粒径0.147 mm(100目)膳食纤维的最佳制备条件为酶解温度60℃,酶解时间60 min,复合酶添加总量3%,添加比例1∶4。

In this paper,Jiangxi Dexing Pueraria dregs were used as raw materials to the effects of different enzymatic hydrolysis conditions on the expansive force of dietary fiber from Kudzu residue were investigated.Through many tests,the optimal process parameters were obtained:The optimal preparation conditions for the preparation of dietary fiber with particle size 0.246mm(60 mesh)were enzymatic hydrolysis temperature 66℃,enzymatic hydrolysis time 30min,the total amount of compound enzyme added was 3%,and the added ratio was 1∶3.The optimal preparation conditions for preparing dietary fiber with particle size 0.147mm(100 mesh)were enzymatic hydrolysis temperature 60℃,enzymatic hydrolysis time 60min,the total amount of compound enzyme added was 3%,and the added ratio was 1∶4.