酶法提取茅台酒糟中水溶性膳食纤维的工艺研究

摘要

以茅台酱香型酒糟为原料,采用酶法提取酒糟可溶性膳食纤维.通过单因素试验和正交试验,研究酶添加量、提取时间、提取温度等因素对可溶性膳食纤维的影响.结果表明酶法提取茅台酱香型酒糟中水溶性膳食纤维的最佳工艺条件为液固比12∶1、酶添加量6％、提取时间6h、提取温度50℃,水溶性膳食纤维平均得率为11.7％,颜色为焦糖色粉末.%Moutai vinasse was used as the raw materials to extract the water-soluble dietary fiber (SDF). The optimum extraction conditions were investigated by single-factor and orthogonal experiments based on the extraction rate and obtained as followed: the liquid-material ratio 12:1, enzyme dosage 6%, extraction time 6h and extraction temperature 50℃. Under these optimal conditions, SDF yield was up to 11.7% and the obtained SDF powder was caramel color.