摘要
研究了用以玉米秸芯为原料制取膳食纤维的最佳工艺条件 ,其中 Na OH水解最佳条件为 :Na OH溶液浓度 1 % ,水解温度 40℃ ,时间 30 min;HCL水解最佳条件为 :溶液浓度6% ,水解温度 80℃ ,时间 60 min。分析了膳食纤维对面粉粉质的影响 :添加膳食纤维后面粉吸水量增强 ,形成时间、稳定时间均变短 ,弱化度变大 ,评价值减小。因此 ,添加膳食纤维后的普通面粉更适合做蛋糕或饼干等食品。研究了添加膳食纤维对蛋糕品质的影响 ,用模糊数学的方法对结果进行评判后得出 :添加膳食纤维 (3% )的蛋糕与未添加的相比综合评价值相差不大 ,消费者完全可以接受。
The preparation technology and conditions of the dietary fiber from maize stalk were studied.The optimum NaOH hydrolyzation conditions were as follows:NaOH solution concentration 1%,temperature 40℃ and time 30min;The best HCL hydrolyzation conditions were 6% HCL solution,80℃ temperature and 90minutes. The influence of dietary fiber on the quality of wheat flour was analyzed by control tests.The result was as follows:When the flour was mixed with fiber,the hygroscope property of it was strengthened.Both the formation time and the stabilization time were shortened.The data of BU was increased and the data of assessment was declined.So the wheat flour added by the fiber was fit to be made into cakes. The affection of the dietary fiber on the quality of sponge cake was focused on.The method of vague mathematics was used to analyze the result,which showed there was little difference between the sponge cakes mixed with 3% fiber and the control cakes and consumers can accept them.
关键词
膳食纤维
玉米秸芯
粉质
蛋糕
dietary fiber
maize stalk
flour quality
sponge cake
