| 柑橘皮膳食纤维面包的开发及其体外消化特性的研究 |
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| 引用本文： | 李继伟,李琳,周雪婷,程占云,周苗苗.柑橘皮膳食纤维面包的开发及其体外消化特性的研究[J].保鲜与加工,2021,21(3):85-90. |
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| 作者姓名： | 李继伟 李琳 周雪婷 程占云 周苗苗 |
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| 作者单位： | 武汉设计工程学院食品与生物科技学院,湖北 武汉 430205 |
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| 基金项目： | 国家级大学生创新创业项目(201914035001)；湖北省教育厅科学研究项目（B2017368） |
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| 摘 要： | 柑橘皮渣是柑橘加工中的副产物,含有大量膳食纤维。将柑橘皮渣膳食纤维应用到面包的生产中,通过质构和感官分析,采用单因素及正交试验优化了膳食纤维面包的配方,并对其体外消化特性进行了研究。结果表明,膳食纤维面包的最佳配方为:面粉200 g,牛奶140 g,盐2 g,面包改良剂1 g,膳食纤维6 g,黄油20 g,酵母4 g,白砂糖20 g。此条件下,膳食纤维面包的含水量、酸度和比容均符合GB/T 20981—2007。体外消化试验结果表明:20 min内,膳食纤维面包中淀粉的消化速率显著低于对照,消化产生的还原糖相当于对照的72.86%~77.83%;但是添加膳食纤维不会影响面包中淀粉的总体可利用率。
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| 关 键 词： | 膳食纤维 面包 配方 正交试验 消化特性 |
Development of Citrus Peel Dietary Fiber-Enriched Bread and Its
in Vitro Digestion Characteristics |
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| LI Ji-wei,LI Lin,ZHOU Xue-ting,CHENG Zhan-yun,ZHOU Miao-miao.Development of Citrus Peel Dietary Fiber-Enriched Bread and Its
in Vitro Digestion Characteristics[J].Storage & Process,2021,21(3):85-90. |
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| Authors: | LI Ji-wei LI Lin ZHOU Xue-ting CHENG Zhan-yun ZHOU Miao-miao |
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| Institution: | (College of Food and Biological Science and Technology,Wuhan Institute of Design and Sciences,Wuhan 430205,China) |
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| Abstract: | Citrus peel residues are byproducts of citrus processing, which contains a large amount of dietary fiber. The citrus peel dietary fiber-enriched bread was prepared and its formula was optimized by single factor and orthogonal experiments based on texture and sensory analysis, and its in vitro digestion characteristics were investigated. The results showed that the best formula for the fiber-enriched bread was as follows: wheat flour 200 g, milk 140 g, salt 2 g, bread improver 1 g, dietary fiber 6 g, butter 20 g, yeast 4 g and sugar 20 g. Under these conditions, the water content, acidity and specific volume of fiber-enriched bread were in accordance with GB/T 20981-2007 standard. The results of in vitro digestion test showed that, within 20 minutes, the digestion rate of starch of fiber-enriched bread was significantly lower than that of the control, and the reducing sugar produced by digestion was 72.86%~77.83% of that in control; but dietary fiber addition did not affect the overall availability of starch in fiber-enriched bread. |
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| Keywords: | dietary fiber bread formula orthogonal test digestion characteristics |
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