| 工艺条件对柠檬皮渣膳食纤维物理特性的影响 |
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| 引用本文： | 雷激,李华鑫,王静波,刘琴,何翠蓉.工艺条件对柠檬皮渣膳食纤维物理特性的影响[J].食品科技,2011(5):122-126. |
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| 作者姓名： | 雷激 李华鑫 王静波 刘琴 何翠蓉 |
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| 作者单位： | 西华大学生物工程学院; |
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| 基金项目： | 四川省教育厅重点项目(09ZA114); 食品生物技术四川省高校重点实验室项目(川教2006-313) |
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| 摘 要： | 目的:以柠檬皮渣为原料制备膳食纤维,探讨原料预处理工艺、干燥方式和产品细度等因素对柠檬皮渣膳食纤维物理特性的影响。方法:测定不同工艺条件下制备的膳食纤维的物理特性,以此作为评价指标。结果表明,干燥前对原料进行热烫可显著改善产品的持水力、膨胀力、黏度和色泽,冷冻干燥可制备持油力高、黏度好、色泽好的柠檬皮渣膳食纤维,16目膳食纤维的持水力、持油力和膨胀力明显好于80目产品,而80目产品的黏度和色泽则明显好于16目产品。结论:原料预处理工艺、干燥方式和产品细度均显著影响成品膳食纤维的物理特性。
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| 关 键 词： | 柠檬 皮渣 膳食纤维 物理特性 |
Effects of production technology on physical properties of dietary fiber from lemon peel |
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| LEI Ji,LI Hua-xin,WANG Jing-bo,LIU Qin,HE Cui-rong.Effects of production technology on physical properties of dietary fiber from lemon peel[J].Food Science and Technology,2011(5):122-126. |
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| Authors: | LEI Ji LI Hua-xin WANG Jing-bo LIU Qin HE Cui-rong |
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| Affiliation: | LEI Ji,LI Hua-xin,WANG Jing-bo,LIU Qin,HE Cui-rong (Bioengineering College,Xihua University,Chengdu 610039) |
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| Abstract: | Objectives: Lemon peel was used as raw material to produce dietary fiber(DF) to study the effects of pre-processing techniques, drying methods and size of DF on the physical characteristics of DF. Methods: Physical parameters in DF produced under different processing conditions were tested to evaluate the physical properties of DF. Results: Blanching the peels before drying can improve the water-holding capacity, swelling capacity, viscosity and color in DF. Lemon DF with better oil-holding capacity, viscos... |
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| Keywords: | lemon peel dietary fiber physical property |
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