食品与发酵工业2017，Vol.43Issue(7)：146-151,6.DOI:10.13995/j.cnki.11-1802/ts.013947
发酵法制备葛根渣膳食纤维及其酥性饼干的研制
Dietary fiber preparation by Pueraria residue fermentation and formula optimization of biscuit
摘要
Abstract
Pueraria residue was fermented by Lactobacillus bugaicus and Streptococcus thermophilus (ratio 1 ∶ 1) to prepared dietary fiber (DF).On the basis of single factor experiment,effects of fermentation temperature,time and amount of inoculum were studied via Box-Behnken response surface methodology.And then the formula optimization of biscuit was determined by Box-Behnken response surface methodology.Results showed that the optimized extraction parameters were fermentation temperature 35 ℃,fermentation time 23.5 h and inoculum 5％.Under the conditions,the yield of prepared DF was 79.20.21％.The water holding capacity,swelling capacity and water binding capacity of the prepared DF were 7.260.13 g/g,5.790.06 mL/g,5.820.15 g/g,respectively.The optimized formula of biscuits was confirmed to be as followings:DF addition was 6％,oil addition was 30 ％ and ratio of baking soda to ammonium bicarbonate was 1.8.After P.praecox dregs fermentation,the purity and physicochemical properties of the DF were improved,thus indicated that this fermentation method was feasible.Moreover,DF could significantly enhance the hardness of biscuit.This study provided reference for the development of Pueraria residue.关键词
葛根/发酵/膳食纤维/饼干/Box-Behnken响应面法Key words
Pueraria residue/fermentation/dietary fiber/biscuit/Box-Behnken response surface methodology引用本文复制引用
吴德智,郭伟,甘贵芳,吴孟,李小红..发酵法制备葛根渣膳食纤维及其酥性饼干的研制[J].食品与发酵工业,2017,43(7):146-151,6.基金项目
贵阳市科技局众创空间(筑科合同[20151001]2-7号) （筑科合同[20151001]2-7号）
国家级大学生创新创业项目(201614440035) （201614440035）
