蒸汽爆破对豆渣膳食纤维的影响及在韧性饼干中的应用

本文研究了蒸汽爆破(SE)处理对豆渣膳食纤维组成及含量的影响,以及添加汽爆豆渣对韧性饼干感官品质的影响。结果表明,汽爆处理对豆渣膳食纤维组成及含量有较大影响,随汽爆强度增加,豆渣可溶性膳食纤维(SDF)含量呈上升趋势,在1.5 MPa/30 s时达最大值36.28%;汽爆强度进一步增大,TDF和SDF含量都呈下降趋势。豆渣粉在韧性饼干中的添加量不宜超过5%,否则饼干品质下降明显;豆渣经汽爆处理后,其添加量增至10%,对饼干品质有较大改善。研究表明,适宜强度的汽爆处理可大幅提高豆渣中SDF含量,改善豆渣在韧性饼干中的添加应用效果,这为豆渣的开发利用提供了有效途径。

Effect of steam explosion on dietary fiber of okara and its application in semi hard biscuit

The effects of steam explosion(SE)treatment on composition and content of dietary fiber in okara and the addition of SE okara on sensory quality of semi hard biscuit were investigated in this paper. The results showed that SE treatment had a great influence on composition and content of dietary fiber in okara. The content of soluble dietary fiber(SDF)in okara presented a rising trend with the increase of SE strength. Okara treated by 1.5 MPa/30 s had the highest SDF content of 36.28%. The contents of both total dietary fiber(TDF)and SDF in okara exhibited a downtrend over 1.5 MPa/30 s. The addition amount of okara powder in semi hard biscuit should not exceed 5%,otherwise the biscuit quality drops obviously. After SE treatment its addition amount increased to 10% would greatly improve the quality of biscuit. The study suggested that optimal SE treatment could significantly enhance SDF content in okara and improve the application effect of okara in semi hard biscuit. This would provide an effective way to the development and utilization of okara.