青稞麦麸膳食纤维制备工艺优化分析及其对区域经济的影响

Optimization and Analysis of Preparation Process of Highland Barley Bran Dietary Fiber and Its Effect on Regional Economy

随着社会的不断发展和人们生活水平的不断提高,功能性和膳食纤维类食品越来越受到消费者的关注。膳食纤维在治疗人类心血管疾病、降血糖、治疗肥胖、抗腹泻、抗动脉硬化、降胆固醇、降血压和抗癌方面具有重要的活性功能。青稞是我国山区重要的农作物,随着越来越多的青稞产品进入市场,其种植面积也越来越大,从而导致很多青稞麦麸副产物的产生,这些副产物一方面浪费了资源,另一方面也对环境造成了污染。淀粉去除是获取膳食纤维最重要的技术工艺之一,但是相关的研究和报道较少。该研究基于此,采用单因素试验和响应面法对青稞麦麸膳食纤维制备过程中的淀粉去除率进行了研究,研究结果表明,青稞麦麸膳食纤维制备过程中的淀粉去除率最佳加工工艺为料液比例1∶29、酶解温度78℃、淀粉酶用量0.8%和酶解时间110 min,此时淀粉去除率为48.77%。

With the continuous development of society and the continuous improvement of people's living standards,functional and dietary fiber foods are more and more concerned by consumers.Dietary fiber has important active functions in the treatment of human cardiovascular disease,lowering blood sugar,treating obesity,anti-diarrhea,anti-arteriosclerosis,lowering cholesterol,lowering blood pressure and anti-cancer.Highland barley is an important crop in mountainous areas of China.As more and more highland barley products enter the market,its planting area is also increasing,which leads to the production of many by-products of highland barley bran.On the one hand,these by-products waste resources,on the other hand,they pollute the environment.Starch removal is one of the most important technological processes to obtain dietary fiber,but there are few related researches and reports.Based on this,single factor test and response surface methodology are used to study the starch removal rate during the preparation of highland barley bran dietary fiber.The research results show that the optimal processing technology of starch removal rate during the preparation of highland barley bran dietary fiber is as follows:the ratio of solid to liquid is 1∶29,the enzymatic hydrolysis temperature is 78℃,the addition amount of amylase is 0.8%and the enzymatic hydrolysis time is 110 min.At this time,the starch removal rate is 48.77%.