发酵法制备雷竹笋膳食纤维的工艺研究

发布时间：2018-04-30 23:33

  本文选题：发酵法 + 雷竹笋　； 参考：《中国酿造》2016年04期

【摘要】：以雷竹笋渣为原料,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,以液料比、发酵温度、发酵时间、菌种接种量对膳食纤维得率的影响为评价指标,通过单因素试验和正交试验优化发酵法制备雷竹笋渣膳食纤维的工艺条件。结果表明,发酵法制备雷竹笋渣膳食纤维的最佳工艺为:接种量为4%,发酵温度为40℃,发酵时间为24 h,液料比为10.0∶1(mL∶g),在此条件下制备的膳食纤维得率为(80.20±0.60)%,其持水力、溶胀性、结合水力以及阳离子交换能力分别为7.68 g/g、5.53 mL/g、5.47 g/g、0.39 mmol/g。雷竹笋渣经发酵后,膳食纤维的纯度和物化性质均得到一定的提高,表明发酵法是一种可行的膳食纤维制备方法。
[Abstract]:Using bamboo shoot dregs as raw material, Lactobacillus bulgaricus and Streptococcus thermophilus mixed at 1:1 as fermentation species, the effects of liquid / material ratio, fermentation temperature, fermentation time and inoculation amount on dietary fiber yield were evaluated. The fermentation conditions of dietary fiber from bamboo shoot residue were optimized by single factor experiment and orthogonal experiment. The results showed that the optimum conditions for the preparation of dietary fiber from bamboo shoot residue by fermentation were as follows: inoculation amount 4, fermentation temperature 40 鈩，

本文编号：1826744