摘要
采用正交设计法,研究了玉米皮膳食纤维的提取工艺条件,筛选出玉米皮碱处理、漂白以及酸处理的最佳工艺条件,提取玉米膳食纤维。结果表明,本工艺方法制取的食用纤维,成品为浅黄色,淀粉含量≤0.80%,每克纤维添加到食品中后引入的热量≤1.925kJ,具有食用安全、多纤维、低热量的特点。
This article studied on extraction technology condition of corn skin dietary fiber adopting the orthogonal design method, and defines optimum technology condition by means of the alkali treatment, bleaching treatment, and the acid treatment. The result indicated this edible fiber. By this method, the end product is the pale yellow color, the starch content ≤0.80%, each gram textile fiber increases the quantity of heat which add it into food ≤ 1.92510, possess the edible security, the multi- fibers, the low thermal characteristic
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第11期383-387,共5页
Food Science
基金
吉林省科技厅资助项目(200302-06)
关键词
玉米皮
膳食纤维
工艺条件
corn skin
dietary fiber
technology condition
