| Peanut meals is a side-product that had been exacted oil. Peanut meals which contains a little of peanuts shell is a brown chunk or powder which has a perfume of peanuts. While the peanut meal is a protein-rich and dietary fiber-rich, inexpensive and underutilized by-product of the peanut industry that offers the same health and dietary benefits of peanut with less fat.In this experiment, peanut mea was taken as raw material, and we studied the extraction process of dietary fiber from peanut meal by sieving. The optimal conditions of dietary fiber which were extracted by chemical methods was determined by single factor experiment, orthogonal design experiment, variance analysis and multiple comparisons and the order of the influences of different factors was also researched. In addition, studies of dietary decolorization technology of dietary fiber and insoluble dietary fiber retention ability, oil-holding capacity, expansible capacity.(1)The technology ofα-amylase enzymolysis: First, a single-factor test for concentration ofα-amylase,pH,temperature and time was discussed, followed by use of L9(34) orthogonal analysis,variance test results and multiple comparison results to determine optimum condition for the technology ofα-amylase enzymolysis: 2% concentration ofα-amylase, 4 pH value, 60℃temperature, 30 min time, the order of influence remove efficiency of starch was pH value﹥temperature﹥time﹥concentration ofα-amylase.(2)The technology ofβ-amylase enzymolysis: First, a single-factor test for concentration ofβ-amylase,pH,temperature and time was discussed, followed by use of L9(34) orthogonal analysis,variance test results and multiple comparison results to determine optimum condition for the technology ofβ-amylase enzymolysis:5% concentration ofβ-amylase, 5 pH value, 60℃temperature, 60 min time,the order of influence remove efficiency of starch was pH value﹥time﹥concentration ofβ-amylase﹥temperature.(3)The technology of papain enzymolysis: First, a single-factor test for concentration of papain,pH,temperature and time was discussed, followed by use of L9(34) orthogonal analysis,variance test results and multiple comparison results to determine optimum condition for the technology of papain enzymolysis:11% concentration of papain, 7 pH value, 70℃temperature, 2.0 h time, the order of influence hydrolysis efficiency of protein was time﹥concentration of papain﹥temperature﹥pH value. After the three enzymes hydrolyzed, the extraction rate of soluble dietary fiber was 7.29%, the extraction rate of insoluble dietary fiber was 37.72%, the extraction rate of dietary fiber was 45.01%.(4)Dietary fiber was bleached with decolorant was H2O2, based on the single-factor test, concentration of decolorant, pH value, temperature and time as factors, whiteness degree was as an evaluation index. Designed a technology about bleaching of dietary fibe By L9 (34) orthogonal and optimized extraction conditions, the results were follows: 10% concentration of decolorant, 12 pH value, 70℃temperature, 2.5 h time. the order of influence whiteness degree was concentration of H2O2﹥pH value﹥temperature﹥time. Bleached in these conditions, whiteness degree of dietary fiber was 55.36.(5)The physical and chemical characteristics study of dietary fiber extracted under optimal conditions indicated that: at room temperature, retention ability of insoluble dietary fiber was 862%, oil-holding capacity was 188%, expansible capacity was 9.8ml/g. |
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