【摘要】 以西兰花为原料,采用响应面法超声波辅助柠檬酸提取西兰花水溶性膳食纤维(SDF)的工艺进行优化。在单因素的基础上,采用Box-Behnken试验设计,对影响西兰花SDF得率的液料比、超声时间、提取温度、柠檬酸浓度等工艺条件进行优化,建立了提取工艺与西兰花SDF得率的二次多项式模型。结果表明,超声波辅助提取西兰花SDF的最佳工艺条件为:液料比16 mL/g,超声时间30 min,超声温度72℃、柠檬酸浓度6.1%,西兰花SDF得率为14.61%,与模型预测值相比,其相对误差为1.02%,验证了该模型的有效性,该研究所得西兰花SDF的持水力和膨胀力分别为4.94 g/g和5.87 mL/g,具有良好的品质,可应用于相关焙烤食品中。更多还原

【Abstract】 The ultrasonic-assisted citric acid extraction of soluble dietary fiber from broccoli was optimized using response surface method. Basing on single factor, Box-Behnken experimental design was used to optimize the conditions which affect the yield of SDF from broccoli, including liquid-material ratio, ultrasonic time, ultrasonic temperature and citric acid concentration, and a second order quadratic equation for soluble dietary fiber extraction was obtained. The results showed that the optimal extraction conditions were: liquid-material ratio of16 mL/g, ultrasonic time of 30 min, ultrasonic temperature of 72 ℃ and citric acid concentration of 6.1%. The yield of soluble dietary fiber could be up to 14.61% under the optimal extraction conditions, the relative error was1.02% compared to the predictive value which indicated the feasible model fitted well with the experimental data.The water-resistance and swelling power of broccoli SDF were 4.94 g/g and 5.87 mL/g respectively, which had good quality and could be applied to related baked foods.更多还原