香蕉皮不溶性膳食纤维提取工艺优化及其在面包中的应用研究

该文在单因素试验的基础上,选取NaOH用量、NaOH浓度、碱解时间、碱解温度4个因素,以不溶性膳食纤维得率为指标,采用正交试验优选最佳提取工艺;将提取的不溶性膳食纤维初步用于面包中,以膳食纤维添加量、酵母添加量、和面水用量3个因素采用正交试验优选膳食纤维面包的制作工艺。结果表明,NaOH用量为20m L,NaOH浓度为2%,碱解时间为90min,碱解温度为30℃时,不溶性膳食纤维的得率最高,在膳食纤维添加量3g、酵母添加量1.5g、和面水用量75g时面包品质最好。

Optimization of Extraction Process of Insoluble Dietary Fiber from Banana Peels and its Applica-tion in Bread

On the basis of four single-factors with the volume and concentration of NaOH,alkali solution time and temperature,taking the extraction rate of insoluble dietary fiber as index,the orthogonal experiment was studied for the best extract optimization,and three single-factors with the amount of insoluble dietary fiber,yeast and water were adopted to orthogonal experiment selective preference manufacturing process of insoluble dietary fiber bread. The re?sults showed that the optimal extraction condition of getting the highest insoluble dietary fiber rate was NaOH vol?ume of 20mL,concentration of 2%,alkali solution time of 90 min,temperature of 30℃,and the optimal condition of getting the best quality bread was insoluble dietary fiber of 3g,yeast of 1.5g,water of 75g.