海带膳食纤维的制备及研究
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摘要
膳食纤维作为功能性食品的重要基料已经成为食品科学研究的热点。海带膳食纤维作为褐藻工业生产过程中的废弃物，同时也是一种具有开发潜力的膳食纤维资源，但目前还没有发挥其应有的功能和效益。本文讨论了海带膳食纤维的现状和利用价值，探讨了酸、碱处理工艺条件对海带膳食纤维质量的影响，选取了最适工艺路线，为其作为功能性食品的基料，应用于食品工业提供了科学依据。
一、比较了两种海带原料的区别，测定了海带膳食纤维的基本组分，对其营养价值进行了评价，提出作为膳食纤维和氨基酸的补充剂的依据。
二、对海带膳食纤维的脱水率和组织形态进行比较，研究不同品种的海带对品质指标的影响。
三、以Pb、Cu、Cd和Mn的脱除率为指标，柠檬酸的浓度和处理时间为约束条件，利用二次回归正交组合试验设计，建立了其对重金属脱除率的影响的数学模型，在进行综合研究后，得到最适的酸处理工艺参数。对于福建海带渣，柠檬酸浓度为18.7％，处理温度为83℃；对于山东海带渣，柠檬酸浓度为15.5％，处理温度为4℃。
四、对两种海带渣粉体进行松装密度、堆积密度、膨胀率、膨胀力、持水力、休止角和滑动角等物理性质的比较，确认膳食纤维含量为36％左右的海带渣具有良好的膨胀力和持水力。
五、以膨胀力、持水力和产率为考察指标，纯碱浓度、处理温度和碱处理时间为约束因素，采用L_9(3~4)表进行正交实验，最适的碱处理条件为：Na_2CO_3的浓度为20％，水浴温度为70℃，处理时间90分钟。
六、以辣椒酱、番茄酱、海带渣和白砂糖为海带膳食纤维复合调味酱的约束因素，采用L_(16)(4~4)正交试验设计进行调配，综合评判模型进行感官评定，确定最佳配方为：辣椒酱25.7％，番茄酱30％，海带渣12.9％，白砂糖8.6％。
本试验为海带渣的回收利用提供了必要的科学依据，并探讨了其开发前景，认为海带渣是一种良好的膳食纤维源。
The residue of brown seaweed industry would be used as a exploiture potential resource of dietary fiber,even though it was a industrial waste recently. Dietary fiber from kelp ( DFK ) is the waste-residue produced in the process of brown seaweed. It also a exploiture potential resource of ddietary fiber . But at present it shouldn't exert its functions and advantages.The research of dietary fiber have became the researchful hotspot for the raw material of functional foods. In this paper, the actuality and the using value of DFK were discussed. The different effects about treated by acid and alkali of DFK and to choose the best suitable technological parameters were investigated. The research mentioned above provided scientific basis for applying to food industry:
1. Two kinds of kelps from Shandong and fujian were compared and the basic elements and the level of amino acids were mensured. It was showed DFK has the favorable nutrition . It can be the complementarity of the dietary fiber and amino acids.
2. The dehydrating rate and configuration of DFK were compared and the effects for the guide lines of different breeds of kelps were studied.
3. The rate of eliminate of Pb> Cu> Cd and Mn were used as the guidelines and the consistency and treating time of citric acid were used as the restricted factors. Using quadratic-regression-cross design method, we established the mathematical models to study their effects. After studying , we confirmed the best technological parameters were that the concentration of citric acid is 18.7% and the temperature is 83℃ for waste-residue of kelp (WRK) from fujian , the concentration of citric acid is 15.5% and the temperature is 4℃ for WRK from Shandong.
4.The two kinds powder of waste-residue of kelp (WRK) were compared at a few physical aspects including loose density, compact density, the rate of expanding, the power of expanding, the power of holding-water, the angle of repose and the angle of moving. It showed the WRK containing about 36% dietary fiber have good the power of expanding and the power of holding-water.
5.The power of expanding and holding-water and the rate of production were used as the guidelines and the concertration of NaaCOs, the temperature and the time were used as the effect factors-Using L9(34), the best technological parameters were 20% Na2CO3, 70℃ and treating 90 minutes6.The cayenne sauce, the ketchup,the WRK and the sugar were studying during the compound sauce of dietary fiber from kelp which using Lie (44). After the assess of organ, the best suitable mix was: the cayenne sauce 25.1%, the ketchup 30%, the WRK 12.9%, the sugar 8.6%o
The study provided the necessary scientific evidences for the recycling treatmentof the waste-residue of kelp. Discussing the foregroundof exploitation, we think the waste-residue of kelp is a good resource of dietary fiber.
一、比较了两种海带原料的区别，测定了海带膳食纤维的基本组分，对其营养价值进行了评价，提出作为膳食纤维和氨基酸的补充剂的依据。
二、对海带膳食纤维的脱水率和组织形态进行比较，研究不同品种的海带对品质指标的影响。
三、以Pb、Cu、Cd和Mn的脱除率为指标，柠檬酸的浓度和处理时间为约束条件，利用二次回归正交组合试验设计，建立了其对重金属脱除率的影响的数学模型，在进行综合研究后，得到最适的酸处理工艺参数。对于福建海带渣，柠檬酸浓度为18.7％，处理温度为83℃；对于山东海带渣，柠檬酸浓度为15.5％，处理温度为4℃。
四、对两种海带渣粉体进行松装密度、堆积密度、膨胀率、膨胀力、持水力、休止角和滑动角等物理性质的比较，确认膳食纤维含量为36％左右的海带渣具有良好的膨胀力和持水力。
五、以膨胀力、持水力和产率为考察指标，纯碱浓度、处理温度和碱处理时间为约束因素，采用L_9(3~4)表进行正交实验，最适的碱处理条件为：Na_2CO_3的浓度为20％，水浴温度为70℃，处理时间90分钟。
六、以辣椒酱、番茄酱、海带渣和白砂糖为海带膳食纤维复合调味酱的约束因素，采用L_(16)(4~4)正交试验设计进行调配，综合评判模型进行感官评定，确定最佳配方为：辣椒酱25.7％，番茄酱30％，海带渣12.9％，白砂糖8.6％。
本试验为海带渣的回收利用提供了必要的科学依据，并探讨了其开发前景，认为海带渣是一种良好的膳食纤维源。
The residue of brown seaweed industry would be used as a exploiture potential resource of dietary fiber,even though it was a industrial waste recently. Dietary fiber from kelp ( DFK ) is the waste-residue produced in the process of brown seaweed. It also a exploiture potential resource of ddietary fiber . But at present it shouldn't exert its functions and advantages.The research of dietary fiber have became the researchful hotspot for the raw material of functional foods. In this paper, the actuality and the using value of DFK were discussed. The different effects about treated by acid and alkali of DFK and to choose the best suitable technological parameters were investigated. The research mentioned above provided scientific basis for applying to food industry:
1. Two kinds of kelps from Shandong and fujian were compared and the basic elements and the level of amino acids were mensured. It was showed DFK has the favorable nutrition . It can be the complementarity of the dietary fiber and amino acids.
2. The dehydrating rate and configuration of DFK were compared and the effects for the guide lines of different breeds of kelps were studied.
3. The rate of eliminate of Pb> Cu> Cd and Mn were used as the guidelines and the consistency and treating time of citric acid were used as the restricted factors. Using quadratic-regression-cross design method, we established the mathematical models to study their effects. After studying , we confirmed the best technological parameters were that the concentration of citric acid is 18.7% and the temperature is 83℃ for waste-residue of kelp (WRK) from fujian , the concentration of citric acid is 15.5% and the temperature is 4℃ for WRK from Shandong.
4.The two kinds powder of waste-residue of kelp (WRK) were compared at a few physical aspects including loose density, compact density, the rate of expanding, the power of expanding, the power of holding-water, the angle of repose and the angle of moving. It showed the WRK containing about 36% dietary fiber have good the power of expanding and the power of holding-water.
5.The power of expanding and holding-water and the rate of production were used as the guidelines and the concertration of NaaCOs, the temperature and the time were used as the effect factors-Using L9(34), the best technological parameters were 20% Na2CO3, 70℃ and treating 90 minutes6.The cayenne sauce, the ketchup,the WRK and the sugar were studying during the compound sauce of dietary fiber from kelp which using Lie (44). After the assess of organ, the best suitable mix was: the cayenne sauce 25.1%, the ketchup 30%, the WRK 12.9%, the sugar 8.6%o
The study provided the necessary scientific evidences for the recycling treatmentof the waste-residue of kelp. Discussing the foregroundof exploitation, we think the waste-residue of kelp is a good resource of dietary fiber.
引文
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3． Gordon,D.Defining Dietary Fiber.Cereal Foods World.1999,44(2) :74
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