摘要
以贺兰山东麓赤霞珠葡萄皮渣为原料,以可溶性膳食纤维(SDF)得率为研究指标,采用超声波-微波辅助多酶法提取技术,在单因素试验的基础上,采用正交试验对葡萄皮渣水溶性膳食纤维的提取工艺进行优化。单因素试验结果表明,影响SDF得率的主要因素为酶解温度、微波时间、酶解时间、超声时间。正交试验结果表明,最佳工艺组合参数为:超声时间13 min,微波时间为5 min,酶解时间80 min,酶解温度50℃,此工艺条件下葡萄皮渣SDF得率为20.63%。研究结果为葡萄皮渣的废物利用工业化生产提供了理论依据及数据支撑。
Using the Cabernet Sauvignon wine residue grape pomace from the East Helan Mountain Area as material,the extraction method and efficiency of soluble dietary fiber(SDF)was studied.Orthogonal experiment was designed to extract SDF from grape pomace by ultrasonic-microwave assisted multi enzyme method,and the extraction conditions were optimized.The results showed that the main factors affecting the extraction yield of SDF was as follows:enzymatic hydrolysis temperature>microwave time>enzymatic hydrolysis time>ultrasonic time.The optimal technology-combination and main parameters were determined as follows:ultrasonic time was 13 min,microwave 5 min,enzymolysis 80 min,enzymolysis temperature 50℃.Under this technological condition,SDF yield of grape pomace was20.63%.The results provided theoretical basis and data support for the industrial production of grape pomace.
作者
陈彬
刘永衡
王丽华
CHEN Bin;LIU Yong heng;WANG Lihua(School of energy and chemical engineering,Ningxia vocational technical college of industry and commerce,Ningxia Yinchuan 750021,China)
出处
《食品工程》
2022年第1期43-46,70,共5页
Food Engineering
基金
宁夏工商职业技术学院科研项目(NXGSKY2019-06)。
关键词
葡萄皮渣
可溶性纤维素
超声波-微波辅助酶法
grape pomace
soluble dietary fiber
ultrasound-microwave assisted enzymatic method
