以新鲜豆渣为原料,以保加利亚乳杆菌和嗜热链球菌（1：1）为发酵剂,利用发酵法来提取大豆膳食纤维。以可溶性膳食纤维（SDF）得率为衡量指标,探讨发酵时间、发酵剂接种量、脱脂奶粉和白砂糖添加量以及发酵温度等因素对发酵工艺的影响,并利用正交试验进行工艺优化。结果表明,最佳工艺条件为：发酵时间30 h,发酵剂接种量5%,3%脱脂奶粉+0.5%白砂糖,发酵温度41℃,提取的DF得率为75.6%,SDF得率为17.2%。成品呈浅黄色,无豆腥味、并有一股淡淡的特殊香味。%Soybean dietary fiber was extracted by using fresh residue as materials to be fermented by lactobacillus Bulgaria and strep-tococcus thermophilus (1:1). Index on the soluble dietary fiber (SDF ) extraction rate , effects of fermentation time, inoculating volume of starter culture, skimmed milk powder and sugar content, fermentation temperature etc. on fermentation technology was studied by single factor tests, using orthogonal test to optimize the preparation technology. The results showed that the optimal technological parameters was fermentation time30 h, inoculating volume 5%, skimmed milk powder 3% + sugar 0.5%, fermentation temperature 41℃, DF was 75.6%, SDF was 17.2%. And the product with no bean smell had pale yellow and a faint fragrance.
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