Issue 04
Turn off MathJax
Article Contents
SUN Hai-yan. Preparation and performance characterization of citrus dietary fiber[J]. Science and Technology of Food Industry, 2016, (04): 318-321. doi: 10.13386/j.issn1002-0306.2016.04.055
Citation: SUN Hai-yan. Preparation and performance characterization of citrus dietary fiber[J]. Science and Technology of Food Industry, 2016, (04): 318-321. doi: 10.13386/j.issn1002-0306.2016.04.055

Preparation and performance characterization of citrus dietary fiber

doi: 10.13386/j.issn1002-0306.2016.04.055
  • Received Date: 2015-06-12
  • Choosing the residue of the citrus peel as experimental materials,the insoluble dietary fiber was distilled by microwave kill enzyme,decolorized,dried,grinded and centrifugal separation. The effect of residue dietary fiber productivity could be shown when studied the extraction temperature,time and ratio. At the same time,the optimum extraction process could be used to extract the IDF from the peel of small kumquats,oranges,gold-rimmed shaddocks and the ugly oranges,and to determine the physicochemical indicators and functional properties. The result showed that the optimum microwave extraction process of IDF was that when the extraction temperature was 40 ℃,the extraction time was 2 minutes,the extraction power was 400 W and the feed liquid ratio was 1:4 g/m L. In this condition,the extraction ratio of citrus IDF reached a maximum number,18.13%. And the moisture content in ugly orange peel residue IDF was up to 8.05%,the gold-rimmed shaddocks ash content was up to 4.70%. The small kumquat fat,the protein and the total sugar content were up to respectively4.36%,2455 μg/g,18.18%. The water retention property and the expansibility of the orange were highest,respectively was 949% and 1384%. The oil retention of the ugly orange could up to 189%.
  • loading
  • [1]
    单杨.中国柑橘工业的现状、发展趋势与对策[J].中国食品学报,2008,8(1):1-8.
    [2]
    郝瑞娟,王周锋,罗海舟,等.柑橘皮中非水溶性膳食纤维的提取及特性研究[J].食品科学,2009,30(6):113-116.
    [3]
    苏东林,单杨,李高阳.柑橘皮里功能性物质种类及其提取工艺的研究进展[J].现代食品科技,2008,23(3):90-94.
    [4]
    王彦玲,刘冬,付全意,等.膳食纤维的国内外研究进展[J].中国酿造,2008(5):1-4.
    [5]
    刘素稳,郭朔,刘畅,等.微波辅助提取苹果渣可溶性膳食纤维[J].中国食品学报,2010,10(5):152-158.
    [6]
    甄红伟,王瑞霞,牟建楼.微波提取果渣中膳食纤维的工艺研究[J].北方园艺,2012(1):138-140.
    [7]
    刘志宗.加热法提取柑橘皮中膳食纤维的研究[J].农产品加工,2010(2):71-72.
    [8]
    潘利华,徐学玲,罗建平.超声辅助提取水不溶性大豆膳食纤维及其物理特性[J].农业工程学报,2011,27(9):387-392.
    [9]
    宋维春,徐云升,曹阳.微波提取香蕉茎秆中水溶性膳食纤维的工艺研究[J].食品科学,2009,30(6):60-63.
    [10]
    Yitian Shao,Cunli Zhang,Ying Guo,et al.Extraction of soluble dietary fiber and hemicellulose from Cornus officinalisresidue and preparation of fiber drinking water[J].Frontiers of Agriculture in China,2011,5(3):375-381.
    [11]
    Trong Panieh K,Boonyasirikool P.Feasibility study on snack Production by using dietary Fiber eoncentrate from soymilkresidue[J].Kasetsart J Nat Sci,2001,35(2):188-194.
    [12]
    刘锐雯.木薯膳食纤维的提取工艺及理化性质的研究[D].厦门:厦门大学,2014.
    [13]
    李华鑫.柠檬膳食纤维的制备及其性质的研究[D].成都:西华大学,2012.
    [14]
    郑红艳.小米鼓皮膳食纤维的提取及成分和功能性质研究[D].重庆:西南大学,2010.
  • 加载中

Catalog

    通讯作者: 陈斌, bchen63@163.com
    • 1. 

      沈阳化工大学材料科学与工程学院 沈阳 110142

    1. 本站搜索
    2. 百度学术搜索
    3. 万方数据库搜索
    4. CNKI搜索

    Article Metrics

    Article views (83) PDF downloads(506) Cited by()
    Proportional views
    Related

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return