金柚幼果膳食纤维提取优化及其在蛋白棒中的应用

doi:10.3969/j.issn. 1673-1689.2022.04.006

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金柚幼果膳食纤维提取优化及其在蛋白棒中的应用
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                        10.3969/j.issn. 1673-1689.2022.04.006
                    
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作者单位:(1.仲恺农业工程学院 轻工食品学院，广东 广州 510225;2.西乐健康科技股份有限公司，广东 广州 510000;3.仲恺广梅研究院，广东 梅州 514021;4. 仲恺农业工程学院 广东省岭南特色食品科学与技术重点实验室，广东 广州 510225)
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中图分类号:TS 209
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Optimization of Dietary Fiber Extraction from Juvenile Fruit of Golden Pomelo and Its Application in Protein Bar

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(1. College of Light Industry and Food, Zhongkai Agricultural and Engineering University , Guangzhou 510225, China;2. Xile Health Technology Co., Ltd., Guangzhou 510000, China;3. Zhongkai Guangmei Research Institute, Meizhou 514021, China;4. Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology , Zhongkai Agricultural and Engineering University, Guangzhou 510225, China)

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摘要:

为了高效提取金柚幼果膳食纤维，以金柚幼果为原料，通过单因素实验和响应面实验分析，探讨超声时间、料液质量体积比和振荡温度对金柚幼果膳食纤维提取率影响，并将提取的膳食纤维添加到蛋白棒中，确定了膳食纤维在蛋白棒中的添加量。最后探究蛋白棒在不同温度下贮藏的感官评价和质构变化。结果表明：料液质量体积比1 g∶10 mL、超声时间55 min、振荡温度35 ℃、提取3次，提取率最高为（56.3±1.0）%。通过感官评价，确定了膳食纤维的最佳添加量（质量分数）为4%。蛋白棒在不同温度下贮藏，随着温度越高或时间越长，硬度、胶黏性和颜色增加，风味减弱，感官评价得分下降。

Abstract:

Juvenile fruit of golden pomelo was studied to efficiently extract its total dietary fiber through the single factor experiment and response surface analysis. The effects of ultrasonic time, solid-liquid ratio and oscillating temperature on the yield of juvenile fruit total dietary fiber were discussed. The extracted total dietary fiber was added into protein bars, and the content of total dietary fiber in protein bars was determined. Finally, the sensory evaluation and texture changes of protein bars stored at different temperatures were investigated. The results showed that the highest extraction rate of (56.3±1.0) % was achieved at 1 g∶10 mL of the solid to liquid ratio for 55 min ultrasonication under 35 ℃ oscillation temperature after 3 times of extraction. By sensory evaluation, the optimal mass fraction of total dietary fiber added was 4%. When the protein bars were stored at different temperatures, the hardness, viscosity and color increased, flavor deteriorated and sensory evaluation score decreased with the increase of temperature or duration.

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吴悦洲,叶霞,黄妙如,吴丽英,王淑雯,马路凯,肖更生,王琴,刘袆帆.金柚幼果膳食纤维提取优化及其在蛋白棒中的应用[J].食品与生物技术学报,2022,41(4).

WU Yuezhou, YE Xia, HUANG Miaoru, WU Liying, WANG Shuwen, MA Lukai, XIAO Gengsheng, WANG Qin, LIU Huifan. Optimization of Dietary Fiber Extraction from Juvenile Fruit of Golden Pomelo and Its Application in Protein Bar[J]. Journal of Food Science and Biotechnology,2022,41(4).

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在线发布日期: 2022-04-29
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