摘要
黄小米米糠是生产黄小米的副产品,其含有丰富的膳食纤维,膳食纤维被称为继糖、蛋白质、脂肪、维生素、矿物质和水之后的"第七营养素",其具有较强的持油、持水力,且具有增溶作用和诱导微生物作用,能预防和辅助治疗多种疾病。本文以黄小米米糠为原料,采用直接水浸提法提取水溶性膳食纤维,首先对影响提取率的因素:提取温度、提取液pH、提取时间、料液比进行了单因素实验,在单因素实验的基础上,采用L9(34)正交试验对黄小米米糠中水溶性膳食纤维提取工艺进行优化。并测定了最佳工艺提取的膳食纤维的持水力和溶胀力。结果表明:黄小米米糠中提取水溶性膳食纤维的最佳工艺条件为提取温度95℃、pH5.0,料液比1∶17mL/g,提取时间70min,可溶性膳食纤维的提取率为14.76%,持水率为7.4g/g,溶胀力为6.25mL/g。
Yellow millet rice bran is a byproduct of of yellow millet. It is rich in dietary fiber, which is called the seventh nutrients following the sugar, protein, fat, vitamins, minerals and water, it has strong oil and water holding capacity, and can increase the solubility and induced the microbial action, prevent and assist treatment of many diseases. Yellow millet rice bran was used as the raw material to extract water - soluble dietary fiber. The optimal extraction pro- cessing parameters were explored by single - factor and orthogonal experiments through the evaluation of the effects of material -liquid ratio, extraction pI-I, extraction temperature and extraction time on the extraction rate. Results indica- ted that the optimal extraction processing parameters for water - soluble dietary fiber were material - liquid ratio of 1 ： 17mL/g, pH 5.0, extraction temperature of 95℃ and extraction time of 70 min. The extraction rate of water - soluble dietary fiber was up to 14. 76%. The water - holding capacity and swelling power of the dietary fiber were 7.4g/g and 6. 25mL/g, respectively.
出处
《中国食品添加剂》
CAS
北大核心
2012年第6期198-201,共4页
China Food Additives
关键词
黄小米米糠
水溶性膳食纤维
提取
最佳工艺
yellow millet rice bran
water- soluble dietary fiber
extraction
optimum process
