LIU Ying,ZHOU Wei,ZHAO Jie,et al.Study of Decoloration Effect on Brown Mushrooms Dietary Fiber by H2O2 [J].HEILONGJIANG AGRICULTURAL SCIENCES,2012,(02):87-89.
H2O2对褐蘑菇膳食纤维脱色效果研究
- Title:
- Study of Decoloration Effect on Brown Mushrooms Dietary Fiber by H2O2
- 文章编号:
- 1002-2767（2012）02-0087-03
- Keywords:
- H2O2; decoloration; dietary fiber
- 分类号:
- S646.1+1
- 文献标志码:
- A
- 摘要:
- 为了改善褐蘑菇膳食纤维色泽，提高产品质量，以过氧化氢为脱色剂采用正交试验方法进行褐蘑菇膳食纤维的氧化脱色研究，探讨过氧化氢浓度、脱色时间、料液比对褐蘑菇膳食纤维脱色效果的影响。结果表明：褐蘑菇膳食纤维脱色的最佳工艺为H2O2浓度5%、脱色时间4 h、料液比1∶7。脱色后，褐蘑菇膳食纤维的膨胀力、持水力和结合水力明显提高。
- Abstract:
- In order to improve the color of dietary fiber ofbrown mushrooms,to improve product quality,the dietary fiber decoloration was studied by H2O2 using orthogonal test,the effects of concentration of H2O2,decolonization time,liquid ratio on impact of decolonization were discussed.The results showed that the best process parameters to decolonization brown mushrooms dietary fiber were:concentration of H2O2?5%,time 4 h and liquid ratio 1∶7.After decoloration,the swelling force,water retention and hydration water power of dietary fiber of brown mushroom were all improved.
参考文献/References:
[1]严万婕,刘成梅,刘伟,等.麦麸膳食纤维提取条件的优化[J].江西食品工业,2005,37(3):36-37. [2]刘莹,张丽萍.褐蘑菇多糖脱蛋白方法研究[J].广东农业科学,2008,221(8):114-115. [3]魏仲珊,李华丽,张旭,等.提取玉米皮膳食纤维的条件优化[J].湖南农业大学学报：自然科学版,2009,35(1):100-103.〖JP〗 [4]贺连智,王建伟,颜廷和.燕麦膳食纤维的制备工艺及物理特性研究[J].山东食品发酵,2007(4):16-18. [5]李琳,战宇,许克勇,等.豆渣膳食纤维脱色工艺研究[J].食品研究与开发,2007,28(1):113-116. [6]陈雪峰,吴丽萍.苹果渣膳食纤维脱色工艺的研究[J].食品与发酵工业,2005,31(6):137-139.
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备注/Memo
第一作者简介：刘莹（1970-），男，辽宁省阜新市人，硕士，副教授，从事生物化学研究。E-mail：liuyingfx02@126.com。