摘要
麦麸是膳食纤维丰富的天然来源,而麦麸膳食纤维的颜色是制约其在食品工业中广泛应用的最主要因素之一,因此本文主要采用H2O2对麦麸膳食纤维进行了脱色研究。分析了脱色剂用量、脱色时间、脱色温度、pH和料水比对麦麸膳食纤维脱色效果的影响。经过工艺优化,得出其影响的主次顺序及最佳脱色条件,即pH>脱色时间>脱色剂用量>脱色温度>水料比,最佳脱色条件是:H2O2用量8%,pH9,温度70℃,时间4h,水料比7∶1。经过最优工艺脱色的麦麸膳食纤维白度达到85以上,并显著改善了麦麸膳食纤维的品质,使其溶胀性、持水性和持油性都得到了一定的提高。
Wheat bran is a abundant natural source of dietary fiber,but its color is one of great factors that restrict its application in food processing. H2O2 was adopted to decolor the dietary fiber of wheat bran. The effect of the bleacher dosage,bleaching time,temperature, pH and the proportionment of water and wheat bran fibers on the bleaching effects of dietary fibers were studied. The optimal conditions for bleaching were confirmed through orthogonal test. The result showed that the effect of the five factors on the fiber bleaching were： pH 〉 time 〉 bleacher dosage 〉 temperature 〉 the proportionment of water and wheat bran fibers. The top conditions were found： H2O2 dosage 8% （the ratio of quality of DF and water）, prig, tempreture 70℃, time 4h, and the proportionment 7：1. Through this method,the quality of wheat bran fibers was remarkably improved. Its white degree reached 85,and its WC,WHC and ORC was also improved.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第6期242-244,247,共4页
Science and Technology of Food Industry
