发酵法制备葛根渣膳食纤维及其酥性饼干的研制

发布时间：2018-04-02 18:28

  本文选题：葛根　切入点：发酵　出处：《食品与发酵工业》2017年07期

【摘要】：葛根渣为原料,以1∶1比例混合的保加利亚乳杆菌和嗜热链球菌作为发酵菌种,以发酵温度、发酵时间、菌种接种量对膳食纤维提取率的影响为评价指标,通过单因素试验和Box-Behnken响应面法优化发酵法制备葛根渣膳食纤维的工艺条件及膳食纤维酥性饼干的配方。结果表明,发酵法制备葛根渣膳食纤维的最佳工艺为:发酵温度35℃,发酵时间23.5 h,接种量5%(含活菌1.43×107CFU),在此条件下制备的膳食纤维得率为(79.2±0.21)%,其持水力、溶胀性、结合水力分别为(7.26±0.13)g/g、(5.79±0.06)m L/g、(5.82±0.15)g/g。酥性饼干的配方为膳食纤维添加量6%,疏松剂配比1.8,食用油添加量30%。葛根渣经发酵后,膳食纤维的纯度和物化性质均得到一定的提高,其酥性饼干感官品质良好,硬度明显提升,为葛根综合开发利用提供借鉴。
[Abstract]:Radix Puerariae dregs as raw material, Lactobacillus bulgaricus and Streptococcus thermophilus mixed at 1:1 ratio were used as fermentation strains. The effects of fermentation temperature, fermentation time and inoculation amount on the extraction rate of dietary fiber were evaluated.Single factor test and Box-Behnken response surface method were used to optimize the preparation conditions of dietary fiber from pueraria dregs and the formula of dietary fiber crisp biscuit.The results showed that the optimum fermentation conditions were as follows: fermentation temperature 35 鈩，

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