发酵法制取刺梨果渣膳食纤维工艺优化及其特性分析

摘要

Objective:Mixed strains was used to ferment roxburghii rose pomace for improving the content of soluble dietary fiber (SDF) in the pomace dietary fiber.It would provides a reference for the industrialized production and product development of SDF in roxburghii rose pomace.Methods:Based on single-factor experiments,the optimum process was optimized on the basis of the Box-Behnken test design using dietary fiber yields as response values.Results:The optimum conditions for preparing the soluble dietary fiber of roxburghii rose pomace were as follows:The ratio of Lactobacillus acidophilus,Lactobacillus pentosus and Saccharomyces cerevisiae were 1∶ 2∶ 1.The ratio of material to liquid was 1∶ 5.The amount of inoculum was 10％.The temperature and time of fermentation were 30 ℃ and 52 h,respectively.Under these conditions,the yield of SDF reached 11.590％,which was 76.53％ higher than that of original fruit pomace.The total dietary fiber obtained by the fermentation method had higher swelling force,water holding capacity and oil holding capacity than the original pomace.Conclusion:Microbial fermentation preparation of dietary fiber can effectively improve its quality indicators.That's a simple and high-quality method of dietary fiber.%目的:通过混合菌种发酵刺梨果渣,提高总膳食纤维(TDF)含量,改善其理化特性,为刺梨果渣TDF的产业化生产与产品开发提供参考.方法:在单因素实验基础上,根据Box-Behnken实验设计以膳食纤维得率为响应值优化最佳工艺.结果:制取刺梨果渣可溶性膳食纤维最佳工艺为:混合菌种嗜酸乳杆菌(Lactobacillus acidophilus)GIM.1.208、戊糖乳杆菌(Lactobacillus pentosus)CICC.22210和生香酵母(Aroma-producing yeast)比例1∶2∶1、料液比1∶5、接种量10％、发酵温度30℃、发酵时间52 h,此条件下SDF得率达11.590％,较原果渣提高76.53％,发酵法得到总膳食纤维(TDF)膨胀力、持水力和持油力均比原果渣有所提高.结论:微生物发酵法制备膳食纤维的同时能有效提高其品质指标,是一种简便的高品质膳食纤维制备方法.