摘要
豆渣含有大量纤维素和钙,含有少量脂肪,具有较高的营养价值。为扩大豆渣的利用途径,提高大豆的经济价值,以鲜豆渣为原料,通过研究酶添加量、提取温度、时间、p H对豆渣中可溶性膳食纤维提取的影响,确定最佳条件。结果表明,当酶添加量0.5%、反应时间100 min、反应温度48℃、p H 4.3时提取率最高,为4.56%。将制得的可溶性膳食纤维与海藻酸钠、CMC和甘油按比例混合,以膜抗拉伸强度为指标,探究可溶性膳食纤维、甘油、CMC、海藻酸钠的添加量对豆渣可食用包装纸性能的影响。由正交实验可知当可溶性膳食纤维添加量为2.0%、海藻酸钠1.5%、CMC0.5%、甘油1.5 m L时制得的膜性能最佳,抗拉强度为7.42 MPa。
Bean dregs contains lots of fiber and calcium while just little fat,so it is of high nutritional val-ue.In order to expand the utilization of bean dregs and improve the economic value of soybeans,by using fresh bean dregs as raw material to confirm the optimum conditions for extracting bean dregs soluble dieta-ry fiber through the study on the dosage of enzyme,temperature,time and pH.The result shows that it can get the maximum extraction rate of 4.56 % with the condition of 0.5 % of the dosage of enzyme, 100 min of the reaction time,48 ℃ of the reaction temperature,4.3 of the pH.Then use tensile strength of film as index to conduct study on the impact on performance of the edible wrapper of bean dregs with different dosages of sodium alginate,CMC,glycerol and mixed soluble dietary fiber above.The result shows that it can get the best tensile strength of film of 7.42 MPa with 2.0 g soluble dietary fiber,1.5 g sodium alginate,0.5 g CMC and 1.5 mL glycerol through Orthogonal experiment.
出处
《粮油食品科技》
2016年第1期91-94,101,共5页
Science and Technology of Cereals,Oils and Foods
关键词
豆渣
可溶性膳食纤维
可食用包装纸
Bean dregs
Soluble dietary fiber
Edible wrapping paper
