摘要
通过单因素和正交试验研究H2O2的作用条件对马铃薯膳食纤维白度的影响,并将脱色后的膳食纤维添加到馍片中,研究其对馍片感官质量的影响.结果表明,H2O2对马铃薯膳食纤维脱色的最佳工艺条件为pH 11、H2O2浓度为10％、料液比1∶10、温度80℃、时间120 min,膳食纤维的白度可达54.1;膳食纤维的添加量在5％～10％可以降低膜片的脂肪用量,同时不会明显影响馍片的感官质量.
Abstract The condition of hydrogen peroxide to dietaty fiber from potato by the single factor experiment and orthogonal test was studied,and the influence of sensory quality of steamed bread was researched by adding dietary fiber.The results showed that the optimum process of the decoloration of dietary fiber were pH 11,concentration of hydrogen peroxide 10％,solid-liquid ratio 1∶10,temperature 80 ℃ and time 120 min,and the whiteness 54.1.The addition quantity of dietaty fiber between 5％～10％ in the steamed bread could reduce the amount of fat,and would not significantly affect the part of sensory quality of the steamed bread.
出处
《湖北农业科学》
北大核心
2013年第19期4768-4771,共4页
Hubei Agricultural Sciences
关键词
马铃薯
膳食纤维
双氧水
白度
膜片
potato
dietary fiber
hydrogen peroxide
whiteness
steamed bread
