| 蒸汽爆破对绿芦笋废弃物膳食纤维改性的研究 |
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| 引用本文： | 王崇队,张明,马超,杨立风,范祺,张博华,孟晓峰,刘依平,贾洪玉.蒸汽爆破对绿芦笋废弃物膳食纤维改性的研究[J].中国果菜,2020(2):28-34,43. |
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| 作者姓名： | 王崇队 张明 马超 杨立风 范祺 张博华 孟晓峰 刘依平 贾洪玉 |
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| 作者单位： | 中华全国供销合作总社济南果品研究院;山东农业工程学院 |
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| 基金项目： | 山东省重大科技创新工程项目（2018CXGC0220） |
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| 摘 要： | 本文以绿芦笋加工废弃物为原料,通过正交试验优化确定了蒸汽爆破对绿芦笋废弃物膳食纤维改性的最佳工艺:蒸汽爆破料腔比为5:8,蒸汽爆破时间为70 s,蒸汽爆破压力为1.0 MPa,在此条件下,可溶性膳食纤维含量提高92.5%。对蒸汽爆破绿芦笋样品进行理化特性研究,其水溶性指数为14.27%,持油力为2 mL/g,堆积密度为0.43 g/mL,松密度为0.29 g/mL,溶解度为91.63 g/100 g,比表面积为0.299 m2/g,与空白样品相比,均有所增加;而持水力、膨胀力、中位径、休止角、滑动角与空白样品相比,则有所下降。将各项指标与空白样品进行对比分析得知,可溶性膳食纤维提高,此试验为绿芦笋废弃物综合利用提供了理论和技术指导。
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| 关 键 词： | 蒸汽爆破 芦笋废弃物 可溶性膳食纤维 改性 理化特性 |
Study on Modification of Dietary Fiber from Green Asparagus Waste by Steam Blasting |
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| WANG Chong-dui,ZHANG Ming,MA Chao,YANG Li-feng,FAN Qi,ZHANG Bo-hua,MENG Xiao-feng,LIU Yi-ping,JIA Hong-yu.Study on Modification of Dietary Fiber from Green Asparagus Waste by Steam Blasting[J].China Fruit and Vegetable,2020(2):28-34,43. |
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| Authors: | WANG Chong-dui ZHANG Ming MA Chao YANG Li-feng FAN Qi ZHANG Bo-hua MENG Xiao-feng LIU Yi-ping JIA Hong-yu |
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| Institution: | (Jinan Fruit Research Institute,China Supply and Marketing Cooperatives,Jinan 250014,China;Shandong Agricultural and Engineering University,Jinan 250100,China) |
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| Abstract: | In this paper,the green asparagus processing waste was used as raw material,and the optimal process for the modification of green asparagus waste dietary fiber by steam explosion was determined by orthogonal experiment.The optimal process was that steam explosion chamber ratio was 5:8,steam explosion time was 70 s,steam bursting pressure was 1.0 MPa,and under this condition,the soluble dietary fiber content was increased by 92.5%.The physical and chemical properties of steam-exploded green asparagus samples were studied.The water-soluble index was 14.27%,the oil holding capacity was 2 mL/g,the bulk density was 0.43 g/mL,the bulk density was 0.29 g/mL,and the solubility was 91.63 g/100 g,the specific surface area was 0.299 m2/g,which were increased compared with the blank sample.The water holding capacity,expansion force,median diameter,angle of repose,and sliding angle were decreased compared with blank samples. |
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| Keywords: | Steam explosion asparagus waste soluble dietary fiber modification physical and chemical properties |
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