【摘要】 本研究以大豆饼粕为原料,通过L(934)正交实验设计方法,就影响制备膳食纤维含量的碱浓度、温度、时间和酶用量4项因素进行了实验,确立了制备大豆膳食纤维的最佳工艺条件。利用本工艺,湿豆粕经浸泡、碱处理、酶解、干燥和超微粉碎等程序,即可得到大豆膳食纤维,工艺产率为85%,产品纤维素含量为80%,还以豆粕膳食纤维为原料研制出大豆纤维系列食品。产品的各项理化指标均达到了国家食品添加剂的有关标准。更多还原

【Abstract】 Soybean meal were used as materials in the study.Four factors affecting the content of dietary cellulose was tested with L9(34) right angle experiment.These factors were alkali concentration,temperature,time and enzyme dosage.The research established the optimum conditions for preparation of soybean cellulose.Soybean dietary cellulose was obtained through soaking,alkali treatment,enzymatic hydrolysis,drying,superpulverization and other procedures.The process yield was 85%.The content of cellulose was 80% in the product.The soybean dietary cellulose as raw materials developed soybean cellulose series food in the paper.The product of the physicochemical indexes reached the relevant national standards for food additives.Dietary cellulose;Soybean meal;Enzymatic hydrolysis更多还原