葡萄中膳食纤维含量与面条风味的研究
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摘要
以巨峰、红宝石和红提葡萄皮渣为试验材料,采用酸法提取膳食纤维,将提取的膳食纤维与小麦粉混合制成面条,研究不同来源的葡萄皮渣膳食纤维对面条风味的影响。结果表明,3种葡萄皮渣的可溶性膳食纤维(SDF)含量不同,巨峰含量最高(62 mg/g),红宝石次之(55 mg/g),红提最少(36 mg/g);制成的面条风味不同,红宝石品种葡萄中SDF与不溶性膳食纤维(IDF)的含量适中,口味最佳,巨峰次之。SDF与IDF的比值直接影响葡萄面条的风味。
With the grape pomace of Kyoho grape,Ruby grape and Red Globe grape as raw material,the dietary fiber were extracted using the acid-base method,and then mixed with flour to make noodles.The effects of dietary fiber from different grape pomace on noodle flavor were studied.Results showed that:the soluble dietary fiber content of three kinds of grape were different,the content in Kyoho grape was the highest(62 mg/g),that of Ruby grape was 55 mg/g, and that of Red Globe grape was the lowest(36 mg/g);The flavors of the three kinds of noodles were different,the content of soluble dietary fiber and insoluble dietary fiber in Ruby grape was moderate,and the taste was better,and closely followed by Kyoho grape.The ratio of soluble dietary fiber to insoluble dietary fiber affected the flavor of grape noodles directly.
With the grape pomace of Kyoho grape,Ruby grape and Red Globe grape as raw material,the dietary fiber were extracted using the acid-base method,and then mixed with flour to make noodles.The effects of dietary fiber from different grape pomace on noodle flavor were studied.Results showed that:the soluble dietary fiber content of three kinds of grape were different,the content in Kyoho grape was the highest(62 mg/g),that of Ruby grape was 55 mg/g, and that of Red Globe grape was the lowest(36 mg/g);The flavors of the three kinds of noodles were different,the content of soluble dietary fiber and insoluble dietary fiber in Ruby grape was moderate,and the taste was better,and closely followed by Kyoho grape.The ratio of soluble dietary fiber to insoluble dietary fiber affected the flavor of grape noodles directly.
引文
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