混合发酵法制备韭籽粕水溶性膳食纤维
发布时间：2018-11-04 18:58
【摘要】：采用混合发酵法,从韭籽粕中制备水溶性膳食纤维。通过单因素试验确定料液比、发酵时间、混合菌体积比例和接种量的最适水平,再通过L9(34)正交试验确定最佳工艺条件。混合发酵法制备韭籽粕水溶性膳食纤维的最佳工艺为:料液比为1∶20(g/m L),发酵时间72 h,混合菌体积比例2∶1,接种量为10%,水溶性膳食纤维的得率达到33.28%。通过混合发酵法制备的水溶性膳食纤维溶胀度和持水力分别达到11.52 m L/g和7.32 g/g,符合高品质膳食纤维的要求。
[Abstract]:Water soluble dietary fiber was prepared from leek seed meal by mixed fermentation. The optimum level of material / liquid ratio, fermentation time, volume ratio of mixed bacteria and inoculation quantity were determined by single factor test. The optimum technological conditions were determined by L9 (34) orthogonal test. The optimum conditions for preparing water-soluble dietary fiber from leek seed meal by mixed fermentation were as follows: the ratio of material to liquid was 1:20 (g / m L), fermentation time 72 h), the volume ratio of mixed bacteria was 2: 1, and the inoculation amount was 10%. The yield of water-soluble dietary fiber was 33.28%. The swelling degree and water holding capacity of water-soluble dietary fiber prepared by mixed fermentation were 11.52 mL / g and 7.32 g / g, respectively, which met the requirements of high quality dietary fiber.
【作者单位】： 河南城建学院
【基金】：河南省科技计划重点科技攻关项目(132102210192;152102210091) 河南省产学研合作项目(152107000052) 河南省高等学校重点科研项目(17A550008)
【分类号】：TQ920.6;TS209
本文编号：2310844
[Abstract]:Water soluble dietary fiber was prepared from leek seed meal by mixed fermentation. The optimum level of material / liquid ratio, fermentation time, volume ratio of mixed bacteria and inoculation quantity were determined by single factor test. The optimum technological conditions were determined by L9 (34) orthogonal test. The optimum conditions for preparing water-soluble dietary fiber from leek seed meal by mixed fermentation were as follows: the ratio of material to liquid was 1:20 (g / m L), fermentation time 72 h), the volume ratio of mixed bacteria was 2: 1, and the inoculation amount was 10%. The yield of water-soluble dietary fiber was 33.28%. The swelling degree and water holding capacity of water-soluble dietary fiber prepared by mixed fermentation were 11.52 mL / g and 7.32 g / g, respectively, which met the requirements of high quality dietary fiber.
【作者单位】： 河南城建学院
【基金】：河南省科技计划重点科技攻关项目(132102210192;152102210091) 河南省产学研合作项目(152107000052) 河南省高等学校重点科研项目(17A550008)
【分类号】：TQ920.6;TS209
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