试验通过绿色木霉液体发酵桂圆壳来制取水溶性高的膳食纤维,对前发酵和后发酵阶段的工艺条件分别展开了研究.正交试验表明,前发酵阶段,原料添加量对水溶性膳食纤维得率的影响最大,最佳的发酵条件为原料添加量220g,发酵时间102h,发酵温度33℃,装液量115mL/250mL,接种量11％；单因素试验表明,后发酵阶段,适宜的工艺条件为初始pH值为5.5,发酵温度为50℃,发酵时间为58h.在此工艺条件下,水不溶性膳食纤维得率为56.78％,水溶性膳食纤维得率为11.38％,水溶性膳食纤维约占膳食纤维的16.70％.%Longan shell was used as materials to produce dietary fiber with high water-soluble capacity by fermentation technology using trichoderm aviride. The technology of primary fermentation and post-fermentation were researched, respectively. In primary fermentation phase, orthogonal design test showed that Longan shell addition was the most important factor affecting the yield of soluble dietary fiber (SDF), and the optimal primary fermentation conditions were obtained as follows: addition of longan shell 220g, fermentation time 102h, fermentation temperature 33t, liquid volume 115ml in 250ml flask and inoculum 11%. In the post-fermentation phase, single-factor experiment showed that the optimum fermentation conditions were obtained as follows: initial pH value S.S, fermentation temperature 50t and fermentation time 58h. Under these conditions, the yield of insoluble dietary fiber (IDF) and SDF were 56.78% and 11.38%, respectively. The content of SDF in dietary fiber (DF) was 16.70%.
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