超细大豆皮膳食纤维在面包中的应用
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摘要
以工厂制取大豆油所得副产物大豆皮为研究对象,采取酶碱结合法提取大豆皮水不溶性膳食纤维,并对其进行粉碎改性处理,考查其改性处理所得到的膳食纤维细粉加入到制作高膳食纤维面包的可行性。通过单因素试验结合正交试验分析大豆皮水不溶性膳食纤维细粉对面包感官特性的影响,结果表明膳食纤维面包的最优配方为大豆皮膳食纤维细粉添加量7%,VC添加量170 mg/kg,DATEM添加量20 g/kg,木聚糖酶添加量6 000 U/kg;在此条件下进行加工的膳食纤维面包口感和保健作用较好,且各项理化指标均符合国家标准。
In this work, soybean husk is used as the by-product of soybean oil extraction. The insoluble dietary fiber of soybean skin is extracted by enzyme-alkali binding method, and the superfine comminution modification is carried out. In order to investigate the feasibility of the addition of dietary fiber powder into the production of high dietary fiber bread. Through the combination of single factor and orthogonal test,the effect of water insoluble dietary fiber on the sensory characteristics of bread i s analyzed. The optimal formula of dietary fiber bread is determined as follows: dietary fiber powder is 7% and VC170 mg/kg,DATEM 20 g/kg,and xylanase 6 000 U/kg. In this condition,the taste and health of the processed food fiber is good,and the physical and chemical indexes are in line with the national standard.
In this work, soybean husk is used as the by-product of soybean oil extraction. The insoluble dietary fiber of soybean skin is extracted by enzyme-alkali binding method, and the superfine comminution modification is carried out. In order to investigate the feasibility of the addition of dietary fiber powder into the production of high dietary fiber bread. Through the combination of single factor and orthogonal test,the effect of water insoluble dietary fiber on the sensory characteristics of bread i s analyzed. The optimal formula of dietary fiber bread is determined as follows: dietary fiber powder is 7% and VC170 mg/kg,DATEM 20 g/kg,and xylanase 6 000 U/kg. In this condition,the taste and health of the processed food fiber is good,and the physical and chemical indexes are in line with the national standard.
引文
[1]扈晓杰.岩藻黄素和豆渣膳食纤维对肥胖的预防作用及其机理研究[D].杭州:浙江大学,2013.
[2]刘楠,孙永,李月欣,等.膳食纤维的理化性质、生理功能及其应用[J].食品安全质量检测学报,2015:10-13.
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[4]于丽娜,杨庆利,张初署.花生膳食纤维的研究开发与应用[J].食品工业科技,2010(3):376-380.
[5]孙元琳,陕方,赵立平.谷物膳食纤维——戊聚糖与肠道菌群调节研究进展[J].食品科学,2012(9):326-330.
[6]满永刚,郭增旺,张丽萍.超细粉碎大豆皮水不溶性膳食纤维理化特性的研究[J].农产品加工,2015(10):18-19.
[7]王宇鸿,梁青,郭利芳,等.佛手瓜全粉面包的研制[J].农业机械,2013(6):69-72.
[8]杨远通.猕猴桃渣膳食纤维改性及其应用研究[D].长沙:中南林业科技大学,2011.
[9]孟娇.物理改性杂粮对杂粮粉粉质特性及馒头品质的影响[D].大庆:黑龙江八一农垦大学,2015.
[10]姚佳,贾健斌,靳秔.大米面包制作及其感官品质研究[J].食品科技,2015,40(7):169-172.
[2]刘楠,孙永,李月欣,等.膳食纤维的理化性质、生理功能及其应用[J].食品安全质量检测学报,2015:10-13.
[3]Ramasamy U R,Gruppen H,Kabel M A.Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre[J].Ind Crop Prod,2015,64:242-250.
[4]于丽娜,杨庆利,张初署.花生膳食纤维的研究开发与应用[J].食品工业科技,2010(3):376-380.
[5]孙元琳,陕方,赵立平.谷物膳食纤维——戊聚糖与肠道菌群调节研究进展[J].食品科学,2012(9):326-330.
[6]满永刚,郭增旺,张丽萍.超细粉碎大豆皮水不溶性膳食纤维理化特性的研究[J].农产品加工,2015(10):18-19.
[7]王宇鸿,梁青,郭利芳,等.佛手瓜全粉面包的研制[J].农业机械,2013(6):69-72.
[8]杨远通.猕猴桃渣膳食纤维改性及其应用研究[D].长沙:中南林业科技大学,2011.
[9]孟娇.物理改性杂粮对杂粮粉粉质特性及馒头品质的影响[D].大庆:黑龙江八一农垦大学,2015.
[10]姚佳,贾健斌,靳秔.大米面包制作及其感官品质研究[J].食品科技,2015,40(7):169-172.