酱油渣水不溶性膳食纤维提取及其脱色方法研究.pdf

现代食品科技 Modern Food Science and Technology 2011, ,

酱油渣水不溶性膳食纤维提取及其脱色方法研究

梁丽敏,徐勇,王欣,王洪健
(广东省食品工业研究所,广东省食品工业公共实验室,广东广州 510308)
摘要:研究了从酱油渣中提取水不溶性膳食纤维(IDF)的工艺,同时对 IDF 的脱色工艺也进行了研究。实验表明,从酱油渣中提
取 IDF 的适宜条件为:NaOH 1%、碱浸温度 90 ℃、HCl 1%、酸浸温度 90 ℃。最优脱色条件是 H2O2 浓度为 3%,处理温度为 60 ℃,
处理时间为 2 h,料液比为 1:6。产品的提取率为 %,膳食纤维含量为 %,溶胀性、持水力分别达到 g/mL 和 g/g。
关键词:酱油渣;水不溶性膳食纤维;提取;脱色
文章篇号:1673-9078(2011)8-988-990
Extraction and Decoloration of Insoluble Dietary Fiber
from Soy Sauce Residue
LIANG Li-min, XU Yong, WANG Xin, WANG Hong-jian
(Guangdong Food Industry Institute, Guangdong Provincial Public Laboratory of Food Industry, Guangzhou 510308, China)
Abstract: The extraction and decoloration technology of insoluble dietary fiber from Soy Sauce residue were studied. Results showed that
the most suitable extraction conditions were as follow: the concentration of alkaline 1%, the reaction temperature 90 ℃, the concentration of acid
1%, and the reaction temperature 90 ℃. The optimum decoloring conditions were: the concentration of H2O2 3%, the reaction temperature 60 ℃,
the reaction time 1 h and the ratio of material to solution 1:6. Under the optimal conditions, the expansibility, water-holding capability, the firber
yield and content were mL/g, g/g, % and %, respectively.
Key words: soy sauce residue; insoluble dietar