碱法提取刺梨果渣可溶性膳食纤维工艺研究-《中国调味品》

文章信息/Info

Title:: Extraction of Soluble Dietary Fiber from Roxburgh Rose Pomace by Alkali Method

摘要:: 为合理利用刺梨加工副产物，进一步提高刺梨果渣可溶性膳食纤维得率，改善其理化特性。本实验以经食用菌发酵后的刺梨果渣为原料，采用碱法提取，在单因素实验基础上，通过正交试验方法确定最佳提取条件。结果表明：制取刺梨果渣可溶性膳食纤维最佳工艺为料液比（g/mL）1：25、氢氧化钠浓度为10 g/L、提取温度70 ℃、提取时间90 min，此条件下可溶性膳食纤维得率为17.36±0.74%。碱法提取后的刺梨果渣膨胀力、持水力和持油力均比原果渣有所提高。

Abstract:: In order to make rational use of the by-products of Rosa roxburghii Tratt processing, further improve the yield of soluble dietary fiber from roxburgh rose pomace and improve its physicochemical properties. In this experiment,roxburgh rose pomace fermented by edible fungi was used as raw material, and the optimum extraction conditions were determined by orthogonal test on the basis of single factor experiment. The results showed that the optimum conditions were as follows: the ratio of solid to liquid (g /mL) was 1:25, the concentration of sodium hydroxide was 10 g / L, the extraction temperature was 70 ℃ and the extraction time was 90 min. under these conditions, the yield of soluble dietary fiber was 17.36 ± 0.74%. The swelling power, water holding capacity and oil holding capacity of roxburgh rose pomace after alkali extraction were higher than those of the original fruit residue.