食品工业科技2018，Vol.39Issue(7)：97-103,7.DOI:10.13386/j.issn1002-0306.2018.07.019
发酵法制取刺梨果渣膳食纤维工艺优化及其特性分析
Optimization of fermentation of roxburgh rose pomace for dietary fiber preparation and quality indexes analysis
摘要
Abstract
Objective:Mixed strains was used to ferment roxburghii rose pomace for improving the content of soluble dietary fiber (SDF) in the pomace dietary fiber.It would provides a reference for the industrialized production and product development of SDF in roxburghii rose pomace.Methods:Based on single-factor experiments,the optimum process was optimized on the basis of the Box-Behnken test design using dietary fiber yields as response values.Results:The optimum conditions for preparing the soluble dietary fiber of roxburghii rose pomace were as follows:The ratio of Lactobacillus acidophilus,Lactobacillus pentosus and Saccharomyces cerevisiae were 1∶ 2∶ 1.The ratio of material to liquid was 1∶ 5.The amount of inoculum was 10％.The temperature and time of fermentation were 30 ℃ and 52 h,respectively.Under these conditions,the yield of SDF reached 11.590％,which was 76.53％ higher than that of original fruit pomace.The total dietary fiber obtained by the fermentation method had higher swelling force,water holding capacity and oil holding capacity than the original pomace.Conclusion:Microbial fermentation preparation of dietary fiber can effectively improve its quality indicators.That's a simple and high-quality method of dietary fiber.关键词
刺梨果渣/膳食纤维/发酵法/响应面法Key words
roxburgh rose pomace/dietary fiber/fermentation method/response surface methodology分类
轻工纺织引用本文复制引用
丁小娟,孟满,赵泽伟,顾苑婷,丁筑红..发酵法制取刺梨果渣膳食纤维工艺优化及其特性分析[J].食品工业科技,2018,39(7):97-103,7.基金项目
贵州省科技重大专项(黔科合重大专项字[2013]6006) （黔科合重大专项字[2013]6006）
贵州省教育厅自然科学研究项目(黔教合KY字[2015]366. （）
