富含膳食纤维的柚皮粉制备及其特性研究.pdfVIP

现代食品科技 Modern Food Science and Technology 2014, Vol.30, No.11 富含膳食纤维的柚皮粉制备及其特性研究 王思远，刘学铭，陈智毅，杨春英，林耀盛，唐秋实 （广东省农业科学院蚕业与农产品加工研究所，广东省农产品加工重点实验室，广东广州 510610） 摘要：为综合利用柚子资源，本文以柚子皮为原料，制备了一种富含膳食纤维的柚皮粉，并对其理化特性、香气成分等进行了 研究。结果表明：所制柚皮粉中膳食纤维含量丰富，可溶性膳食纤维、不溶性膳食纤维和总膳食纤维含量分别为9.88、59.49 和70.38% 。 柚皮粉的持水性、持油性和溶胀性等性能随着粒径的减小而提高，超微粉碎的柚皮粉持水性可达到12.41 g/g，持油性可达到4.47 g/g， 溶胀性可达到21.0 mL/g，均优于市售纤维素。柚皮粉中的柚皮苷含量在1.64 mg/g左右，既保证了其味道不苦涩、可接受，又具有一 定的生物活性。同时，柚皮粉还保留了新鲜柚子的独特香气和风味。综合考虑，柚皮粉是一种丰富的膳食纤维来源，性能良好，可作 为添加剂用于各类食品尤其是高纤低能的食品加工中，改善产品品质。 关键词：柚子皮；膳食纤维；水合性能；香气成分 文章篇号：1673-9078(2014)11-170-174 DOI: 10.13982/j.mfst.1673-9078.2014.11.030 Preparation and Characterization of Dietary Fiber-rich Powder from Pomelo Peel WANG Si-yuan, LIU Xue-ming, CHEN Zhi-yi, YANG Chun-ying, LIN Yao-sheng, TANG Qiu-shi (Sericulture Farm Produce Processing Research Institute, Guangdong Academy of Agricultural Sciences , Guangdong Key laboratory of Agricultural Product processing, Guangzhou 510610, China) Abstract: To comprehensively use the resources of pomelos, a dietary fiber-rich powder from pomelo peel was prepared and evaluated for its physicochemical properties and aromatic compounds. The result showed that the powder from pomelo peels was rich in dietary fibers , where the percentages of soluble, insoluble, and total dietary fiber were 9.8 8%, 59.49%, and 70.38%, respectively. The water-holding capacity, oil-holding capacity, and swelling capacity increased with particle size reduction. The water -holding capacity, oil-holding capacity, and swelling capacity of the superfine powder were found to be 12.41 g/g, 4.47 g/g, and 21.0 mL/g, respectively. All of these values were better than those of commercial cellulose. The naringin content of the