食品工业科技2018，Vol.39Issue(1)：102-106,5.DOI:10.13386/j.issn1002-0306.2018.01.019
发酵法制备刺梨果渣可溶膳食纤维的工艺优化
Optimization of soluble dietary fiber preparation technology from roxburgh rose pomace by fermentation
摘要
Abstract
The technology of extrocting soluble dietary fiber (SDF)was studied by microbe fermentation,we studied the extraction process of dietary fiber from roxburgh rose pomace by a mixture of Lactobacillus bulgaricus and Streptococcus thermophilus(1∶1) as the fermentation starter,the technology of extracting soluble dietary fiber(SDF) was studied by microbe fermentation.The effects of inoculating volume,fermentation temperature and fermentation time,pH and solid-liquid ratio on the SDF yield were explored by single factor experiments,and then orthogonal experiment was designed to study the optimal techniques on extracting of dietary fiber from roxburgh rose pomace.The results showed that the optimal condition of extracting SDF was as follows:inoculating volume 12％,pH6.0 fermentation time 48 hours,and solid-liquid ratio 1 ∶ 25 fermentation temperature 40 ℃.Under these conditions,the ratio of soluble dietary fiber were increased,the average SDF yield of fermentation method which reached 16.81％ under the optimal condition,and the SDF obtained by fermentation had higher water-holding capacity and swelling capacity than roxburgh rose pomace.关键词
刺梨果渣/发酵/膳食纤维Key words
roxburgh rose pomace/fermentation/soluble dietary fiber分类
轻工纺织引用本文复制引用
周笑犁,谢国芳,何劲,朱坤珑,余建欣,唐征上..发酵法制备刺梨果渣可溶膳食纤维的工艺优化[J].食品工业科技,2018,39(1):102-106,5.基金项目
贵州省普通高等学校功能食品重点实验室建设项目(黔教合KY字[2016]007) （黔教合KY字[2016]007）
贵州省教育厅大学生创新创业训练项目(201510976006) （201510976006）
贵州省教育厅自然科学基金项目(黔教合KY字[2015]397). （黔教合KY字[2015]397）
