包装与食品机械2017，Vol.35Issue(1)：19-23,5.DOI:10.3969/j.issn.1005-1295.2017.01.004
发酵香菇柄膳食纤维的双氧水超声波脱色工艺研究
Decolorization of Dietary Fiber from Fermented Lentinus edodes Stipe by the Combination of Ultrasound and H2O2
摘要
Abstract
In order to improve the color and the quality of dietary fiber from fermented Lentinus edodes stipe,the combination of ultrasonic irradiation and H2O2 was applied in the decolorization of dietary fiber from fermented L.edodes stipe.To maximize the L* value,the optimal decoloring conditions of fermented L.edodes stipe was investigated using single factor method combined with orthogonal array design.In addition,the physico-chemical properties of dietary fiber obtained were analyzed.Results showed that the optimal decoloring conditions were determined as follows:1.5% of H2O2 concentration,1.8% of sodium hydroxide concentration,1∶35 of solid/liquid ratio,60 min of decoloring time and 120W of ultrasonic power.Under these conditions,L* value of the discolored dietary fiber was up to 79.15,and the water holding capacity,the expansion force and oil holding force were significantly improved.关键词
香菇柄/膳食纤维/双氧水/超声波/脱色Key words
Lentinus edodes stipe/dietary fiber/hydrogen peroxide/ultrasound/decoloration分类
轻工纺织引用本文复制引用
王安建,李静,王学丽,李顺峰,刘丽娜,田广瑞..发酵香菇柄膳食纤维的双氧水超声波脱色工艺研究[J].包装与食品机械,2017,35(1):19-23,5.基金项目
河南省重点科技攻关计划项目(152102110123) （152102110123）
