作　　者： ; ; (杨道兰）; (冯炜弘）; (汪建旭）;

机构地区： 东北农业大学食品学院

出　　处： 《食品工业科技》 2010年第11期275-278,282,共5页

摘　　要： 为了获得碱法制备挤压豆渣中不溶性膳食纤维的最适工艺参数,以液固比、温度、时间和碱浓度为实验因子,以不溶性膳食纤维纯度为响应值,采用中心旋转组合实验设计进行实验。结果表明,4个因素对不溶性膳食纤维纯度的影响大小依次为碱浓度>温度>液固比>时间。通过典型性分析得出不溶性膳食纤维最适制备条件为:液固比25∶1、温度85℃、时间67min、碱浓度1.06%。在此条件下,不溶性膳食纤维纯度的预测值为79.64%,验证实验所得不溶性膳食纤维纯度为80.26%。回归方程的预测值和实验值差异不显著,所得回归模型拟合情况良好,达到设计要求。 Optimized technology for preparing insoluble dietary fiber from extruded soybean residue was studied by the central composite rotatable design with four variables of the ratio of liquid to solid,temperature,time and alkali concentration.The purity of insoluble dietary fiber was the evaluation index. The results indicated that the effect order of four factors on the purity of insoluble dietary fiber was as follows：alkali concentration ,temperature, ratio of liquid to solid and time. The canonical analysis revealed that the optimal conditions for preparation of insoluble dietary fiber were： ratio of liquid to solid 25 ： 1, temperature 85℃, time 67min and alkali concentration 1.06%. Under optimal conditions, the predicted purity of insoluble dietary fiber from extruded soybean residue was 79.64%, whereas,the experimental purity of insoluble dietary fiber was 80.26%. The RSM- predicted purity and the experimental purity of insoluble dietary fiber were not significantly different from each other.The results showed that the empirical model developed by response surface methodology was adequate to describe the relationships between the factors and response values.

关 键 词： 挤压 豆渣 不溶性膳食纤维

领　　域： [轻工技术与工程] [轻工技术与工程]