| 西番莲膳食纤维素粉的研制 |
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| 引用本文： | 朱文,黎国勇. 西番莲膳食纤维素粉的研制[J]. 热带作物学报, 2001, 22(1): 71-74 |
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| 作者姓名： | 朱文 黎国勇 |
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| 作者单位： | 华南热带农业大学工学院 海南儋州 571737 |
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| 摘 要： | 研究了西番莲果皮制备膳食纤维的生产工艺，并对影响脱色的主要因素进行了探讨，结果表明，影响脱色的因素依次为脱色温度（Ｔ）、 ｐＨ值、脱色时间（Ｈ）、 Ｈ２Ｏ２用量（Ｗ）、螯合剂用量（ＧＣ３）。并利用正交实验方法得到当 Ｔ为 ６０℃、 ｐＨ为８、 Ｈ为 ２．５ ｈ、 Ｗ为 ６％、ＧＣ３为 １％时的产品感官质量最佳。
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| 关 键 词： | 西番莲果皮 膳食纤维 制备 脱色 |
| 修稿时间： | 2000-04-14 |
Preparation of Dietary Fiber Powder from Passiflora edulis Peel |
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| Zhu Wen,Li Guoyong. Preparation of Dietary Fiber Powder from Passiflora edulis Peel[J]. Chinese Journal of Tropical Crops, 2001, 22(1): 71-74 |
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| Authors: | Zhu Wen Li Guoyong |
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| Affiliation: | College of Technology, SCUTA, Danzhou, Hainan 571737 |
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| Abstract: | A new processing technology of dietary fiber from the peel of passionfruit (Passiflora edulis) was developed. The main factors influencing the bleaching of the dietary fiber were investigated. The results showed that factors influencing the bleaching of the dietary fiber were bleaching temperature (T) pH bleaching time H hydrogen peroxide concentration (W) sequestrant concentration (GC3). Sensory evaluation was best when ″T″ was 60 °C pH 8 ″H″ 2.5 hours ″W″ 6 % and ″GC3″ 1 % in orthogonal experiments. |
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| Keywords: | Passiflora Edulis peel dietary fiber preparation bleaching. |
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