发酵香菇柄膳食纤维的双氧水超声波脱色工艺研究

摘要

为了改善发酵香菇柄膳食纤维的颜色和品质,以脱色时间、超声功率、氢氧化钠浓度、料液比和双氧水浓度对其L*值的影响为考察指标,通过单因素和正交试验优化超声辅助双氧水对发酵香菇柄膳食纤维的脱色工艺进行分析脱色前后其理化性质的差异.结果表明,超声辅助双氧水脱色的优化条件为:双氧水浓度1.5%、氢氧化钠浓度1.8%、料液比1∶35、脱色时间60min、超声功率120W,在此条件下,脱色后发酵香菇柄膳食纤维的L*值达79.15,持水力、膨胀力、持油力均显著提高.%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.