低聚木糖在食品加工过程中的稳定性研究

研究了低聚木糖在食品杀菌过程中的热稳定性变化。对低聚木糖采用4种杀菌法,即,常温杀菌,巴氏杀菌(缓冲液控制pH值2.0~8.0,温度65℃,加热30 min),高温杀菌(缓冲液控制pH值2.0~8.0,在常压60~100℃下加热15 min)和高压杀菌(121℃,加热10~60 min),通过DNS测定法测定低聚木糖的OD值,研究了低聚木糖在4种杀菌条件下的热稳定性。巴氏杀菌(pH值2.6~7.0),高温杀菌(pH值5.0~7.0)和高压杀菌(pH值3.0~6.8)时,P70低聚木糖具有良好的热稳定性。当P70低聚木糖作为添加剂添加到一般食品中时,在pH值4.2~7.0,在巴氏杀菌、高温杀菌、高压杀菌过程中具有良好的稳定性。

Study on the Stability of Xylooligosaccharides in Food Processing

The purpose of the research was to study stability change of xylooligosaccharides in food processing.The xylooligosaccharides was sterilized with 4 kinds of methods as sterilization at normal temperature,Pasteurization with pH 2.0～8.0 controlled by buffer solution,temperature of 65 ℃ and heating for 30 min,high-temperature sterilization with pH 2.0～8.0 controlled by buffer solution,temperature of 60～100 ℃ under normal pressure and heating for 15 min and sterilization at high pressure with temperature of 121℃,heating for 10～60 min and the OD value of xylooligosaccharides was determined by DNS method to study the heat stability of xylooligosaccharides.P70 xylooligosaccharides had good stability when it was sterilized in Pasteurization with pH 2.6～7.0,high-temperature sterilization with pH 5.0～7.0 and high pressure sterilization with pH 3.8～6.8. When P70 xylooligosaccharides was as the additive added into the common food and the pH was 4.2～7.0,it had good stability in sterilizing process by Pasteurization,high-temperature and high pressure.