酱油渣水不溶性膳食纤维提取及其脱色方法研究.pdfVIP

现代食品科技 Modern Food Science and Technology 2011, Vol.27, No.8 酱油渣水不溶性膳食纤维提取及其脱色方法研究 梁丽敏，徐勇，王欣，王洪健 （广东省食品工业研究所，广东省食品工业公共实验室，广东广州 510308） 摘要：研究了从酱油渣中提取水不溶性膳食纤维（IDF ）的工艺，同时对IDF 的脱色工艺也进行了研究。实验表明，从酱油渣中提 取 IDF 的适宜条件为：NaOH 1% 、碱浸温度90 ℃、HCl 1%、酸浸温度90 ℃。最优脱色条件是H O 浓度为3%，处理温度为60 ℃， 2 2 处理时间为2 h ，料液比为 1:6。产品的提取率为20.10% ，膳食纤维含量为69.1%，溶胀性、持水力分别达到3.16 g/mL 和4.27 g/g。 n 关键词：酱油渣；水不溶性膳食纤维；提取；脱色 c 文章篇号：1673-9078(2011)8-988-990 . Extraction and Decoloration of Insoluble Dietary Fiber m from Soy Sauce Residue o LIANG Li-min, XU Yong, WANG Xin, WANG Hong-jian c (Guangdong Food Industry Institute, Guangdong Provincial Public Laboratory of Food Industry, Guangzhou 510308, China) . Abstract: The extraction and decoloration technology of insoluble dietary fiber from Soy Sauce residue were studied. Results showed that d the most suitable extraction conditions were as follow: the concentration of alkaline 1%, the reaction temperature 90 ℃, the concentration of acid ℃ o ℃ 1%, and the reaction temperature 90 . The optimum decoloring conditions were: the concentration of H O 3%, the reaction temperature 60 , 2 2 the reaction time 1 h and the ratio of material to solution 1:6. Under the optimal conditions, the expansibility, water-holding capability, the firber