提高大豆渣膳食纤维中可溶性成分的方法研究

摘要

以大豆渣为原料,采用微生物发酵、微射流均质机高压均质处理和高温蒸煮的方法来提高大豆膳食纤维中可溶性成分含量,研究不同发酵时间、不同处理压力和蒸煮温度以及蒸煮时间对提高豆渣可溶性膳食纤维(SDF)含量的影响.结果表明:利用发酵法可提高可溶性膳食纤维的含量达15%之多,并且在发酵的前6天,SDF含量增长很快,6 d后SDF的含量变化较少;而高压均质处理法提高可溶性膳食纤维含量的幅度在10%～28%之间,并随着处理压力的升高而增大;高温蒸煮法能提高可溶性膳食纤维的含量20%,121℃,20 min为较理想的蒸煮条件.%Fermentation, high-pressure homogenization, and steam cooking were used to increase the soluble dietary fiber(SDF) content of soybean meals. Effects of fermentation time, homogenization pressures, and cooking temperatures and time on the soluble dietary fiber content were investigated. Results show that SDF content is increased about 15% by fermentation, 20% by steam cooking, and 10%～28% by high-pressure homogenization. SDF content increases from24.92% to 31.49% within 2～6 days of fermentation. There is a less increase of SDF content after the 6th day of fermentation. The content of SDF is increased with the increase of homogenization pressures. SDF content is significantly increased with the increase of cooking temperatures up to 121C and cooking time within 20 min. Cooking soybean meals at 121℃ for 20 min is the suitable conditions to obtain a good source of SDF.