[1]赵贵兴　陈霞.豆渣膳食纤维制备及其在食品中的应用[J].大豆科学,2003,22(04):306-309.[doi:10.11861/j.issn.1000-9841.2003.04.0306]
　Zhao Guixing Chen Xia.Extraction of Natural Cellulose from SoybeanDregs and Its Utilization in Food[J].Soybean Science,2003,22(04):306-309.[doi:10.11861/j.issn.1000-9841.2003.04.0306]
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豆渣膳食纤维制备及其在食品中的应用

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第22卷 期数: 2003年04期 页码: 306-309 栏目: 出版日期: 2003-11-25
Title:
Extraction of Natural Cellulose from SoybeanDregs and Its Utilization in Food
文章编号:
1000 -9841(2003)04 -0306 -04
作者:
赵贵兴　陈霞
黑龙江省农业科学院大豆研究所加工室, 哈尔滨150086
Author(s):
Zhao Guixing 　Chen Xia
Processing Division of Soybean Research Institute ,Heilongjiang Academy ofAgricultural Sciences ,Harbin 150086
关键词:
膳食纤维; 豆渣; 酶解
Keywords:
Natural cellulose ; Soybean dregs ; Hydrolyzation.
分类号:
S 565.137.7
DOI:
10.11861/j.issn.1000-9841.2003.04.0306
文献标志码:
A
摘要:
以新鲜豆渣为原料, 通过L9(34)正交实验设计方法, 就影响膳食纤维含量的碱浓度、温度、时间和酶用量四项因素进行了实验。研究确立了制备豆渣纤维的最佳工艺条件。利用本工艺, 湿豆渣经浸泡、碱处理、酶解、干燥和超微粉碎等程序, 即得到豆渣膳食纤维, 工艺产率为85 %, 产品纤维素含量是80 %, 本文还以豆渣膳食纤维为原料研制出大豆纤维系列食品。
Abstract:
The fresh soybean dregs were used as materials in the study .Four factors affecting the content ofnatural cellulose were tested with right angle experiment .Those factors are caustic strength , temperature , timeand the amount of used enzymes .The optimum conditions for extracting soybean dregs were established .Soybeandregs natural was made through extracting , caustic treatment , hydrolyzation , drying and superpulverization.The production rate was 85 %.The content of cellulose was 80 % in the product .At the same time , aseries of soybean cellulose food was made from soybean dregs natural cellulose .

参考文献/References:

1 　Hu Tianhua , Huang Shaohua.The Analysis of Soluable Meal Natural Cellulose[J] .Grain and Feed Industry .1997 , (5):39.

2 　Zhang Yankun .Geneal Development on Soybean Dregs[ J] .Tian Jin .AgriculturalSciences .1994 , (4):23.
3 　Wang Xiping , Lu Xinjie .The Development of Hydrolyzating Cellulose[ J] .Food and Fermentation Industry .1981, (3):84.
4 　Zhong Geng , Wang Baiyong , Zhao Zhujuan et al.The Research of CelluloseFood[ J] .Journal of the Chinese Cereals and Oils Association .1995 ,(1):38.
5 　Wu Liju , Li Ping , Wang Jinbang .The Research for Ext raction of EatenCellulose from The Hullsof Maize and Soybean[ J] .Food and FermentationIndustry .1996 ,(5):44.

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备注/Memo

作者简介:赵贵兴(1978-), 在读硕士, 从事大豆品质分析及加工研究。

更新日期/Last Update: 2016-12-31