玉米芯中膳食纤维的提取及对面包品质的影响

探讨从廉价的玉米芯中制备高丰度的膳食纤维。根据重量法对玉米芯粉末样品进行处理,将提取物用GB12349蛳1990方法即中性洗涤剂法测定成品膳食纤维含量(TDF),且对影响玉米芯膳食纤维提取的各因素进行讨论,并将提取的膳食纤维添加到面包中进行感官方面的评定。结果表明:2%酸沸煮40min,1.5%碱沸煮60min,热水洗涤温度为95℃时,玉米芯膳食纤维的提取率最高,可达37.86%。将这种膳食纤维以5%的量加入面包中,既提高了其营养品质,又不会使其风味劣化。

Extraction of Dietary Fiber from Corncob and its Effect on the Quality of Bread

The extraction of the high thick dietary fibre from the low-priced corncob was discussed. According to the weight means, the corncob powder samples were treated and the dietary fibre content(TDF) in the finished products measured with the neutral detergent method(GB12349-1990) and every factor to extract the corncob dietary fibre were discussed, and the dietary fibre to the material of bread was added to evaluate the sense .The result indicated: when it was treated in 2 % of the acid boiled for 40 minutes, in 1.5 % of the alkali boiled for 60 minutes or in the hot washing water of 95 ℃, the abstraction rate of the corncob dietary fibre was the highest (up to 37. 86 %). This kind of dietary fibre was joined to bread with 5 % of it, which improved its nutritious quality and unable worsens its flavor.