| 可可膳食纤维的制备工艺及物理特性研究 |
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| 引用本文： | 吴桂苹,魏来,房一明,赵建平,谷风林.可可膳食纤维的制备工艺及物理特性研究[J].热带农业科学,2010,30(12):30-33. |
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| 作者姓名： | 吴桂苹 魏来 房一明 赵建平 谷风林 |
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| 作者单位： | 中国热带农业科学院香料饮料研究所,海南兴隆571533 |
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| 基金项目： | 南亚热作专项，中国热带农业科学香料饮料研究所科技基金 |
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| 摘 要： | 以可可果皮为原料,采用酸水解法提取水溶性膳食纤维和水不溶性膳食纤维。结果表明,可可水溶性膳食纤维的最佳提取工艺为:料液比为1∶30,水浴温度90℃,pH 2.0,提取时间30 min,得率为25.19%。可可膳食纤维总得率达57.99%,不溶性膳食纤维的持水力为5.23g/g,溶胀性为11.42mL/g。
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| 关 键 词： | 可可 果皮 水溶性膳食纤维 水不溶性膳食纤维 制备 |
Extraction and Physical Characteristics of Fiber from Cocoa Husks |
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| WU Guiping,WEI Lai,FANG Yiming,ZHAO Jianping,GU Fenglin.Extraction and Physical Characteristics of Fiber from Cocoa Husks[J].Chinese Journal of Tropical Agriculture,2010,30(12):30-33. |
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| Authors: | WU Guiping WEI Lai FANG Yiming ZHAO Jianping GU Fenglin |
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| Institution: | (Spice and Beverage Research Institute, CATAS, Xinglong, Hainan 571533) |
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| Abstract: | The water-soluble and non-water-soluble food fibers were extracted from cocoa husks using the acid-hydrolysis method. The optimal conditions to extract water-soluble dietary fiber were studied in orthogonal test. The results showed that the optimal parameters were stuff-to-water ratio 1 ：30, temperature 90℃, pH 2.0, extracting time 30 min, with the extraction rate of 25.19%. The cocoa husks dietary fiber content was 57.99%. The water holding capacity and expansion capacity were 5.23 g/g, 11.42 mL/g, respectively. |
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| Keywords: | cocoa husks water-soluble dietary fiber water-insoluble dietary fiber extraction |
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