响应面分析法优化竹笋膳食纤维乳酸发酵改性条件研究  

Study on optimizing bamboo shoots material fermentation conditions to improve dietary fiber quality by RSM

作　　者：李安平[1] 谢碧霞[1] 种秋平[1] 王俊[1] 

机构地区：[1]中南林业科技大学食品科学与工程学院,湖南长沙411004

出　　处：《食品工业科技》2009年第9期193-195,共3页Science and Technology of Food Industry

基　　金：科技部创新基金项目(02EFN216701226)

摘　　要：为了优化乳酸发酵法对竹笋膳食纤维改性的条件,应用响应面分析法研究了发酵时间、发酵温度、竹笋浆液添加量和接种量对膳食纤维持水力的影响。实验结果表明,以植物乳酸菌为发酵菌种的响应面优化实验中,发酵时间、发酵温度和接种量等对膳食纤维持水力有显著性影响,并据此建立了相关的数学模型。根据此模型进行工艺参数的优选结果是:接种量为2.9%、发酵温度为40.9℃、发酵时间为23h,膳食纤维的持水力高达9.19g/g。In order to optimize bamboo shoots material fermentation conditions to improve dietary fiber,the effects of fermentation time,fermentation temperature and inoculum size were studied by response surface methodology.The results showed that the effect of fermentation time,temperature and inoculum size on the water-holding capacity of bamboo shoots dietary fiber were significant.The optimized technology parameters were temperature of 40.9℃, time of 23h, inoculum size of 2.9%, and under these conditions the waterholding capacity of bamboo shoots dietary fiber was up to 9.19g/g.

关 键 词：膳食纤维 响应面分析法 发酵 优化 

分 类 号：TS201.3[轻工技术与工程—食品科学]