发酵法制备刺梨果渣可溶膳食纤维的工艺优化

摘要

为研究刺梨果渣可溶性膳食纤维的发酵工艺,该文以保加利亚乳酸杆菌与嗜热链球菌1∶1混合菌种为发酵剂,在接种量、发酵时间、发酵温度、pH和料液比5个单因素实验的基础上,利用正交实验对可溶性膳食纤维的制备工艺进行优化.结果表明:该法制备刺梨果渣可溶性膳食纤维的最佳工艺条件为:接种量12％、pH6.0、发酵时间48 h、料液比1∶25、发酵温度40℃.在此条件下明显提高了刺梨果渣可溶性膳食纤维的比例,其得率为16.81％,经发酵法制备的刺梨果渣膳食纤维持水力和膨胀力均高于刺梨果渣.%The technology of extrocting soluble dietary fiber (SDF)was studied by microbe fermentation,we studied the extraction process of dietary fiber from roxburgh rose pomace by a mixture of Lactobacillus bulgaricus and Streptococcus thermophilus(1∶1) as the fermentation starter,the technology of extracting soluble dietary fiber(SDF) was studied by microbe fermentation.The effects of inoculating volume,fermentation temperature and fermentation time,pH and solid-liquid ratio on the SDF yield were explored by single factor experiments,and then orthogonal experiment was designed to study the optimal techniques on extracting of dietary fiber from roxburgh rose pomace.The results showed that the optimal condition of extracting SDF was as follows:inoculating volume 12％,pH6.0 fermentation time 48 hours,and solid-liquid ratio 1 ∶ 25 fermentation temperature 40 ℃.Under these conditions,the ratio of soluble dietary fiber were increased,the average SDF yield of fermentation method which reached 16.81％ under the optimal condition,and the SDF obtained by fermentation had higher water-holding capacity and swelling capacity than roxburgh rose pomace.