细菌纤维素发酵果冻的研制  

Development of bacterial cellulose fermented jelly

作　　者：张海悦[1] 闫小娟[1] 赵伟[2] 

机构地区：[1]长春工业大学化学与生命科学学院,吉林长春130012 [2]吉林省经济管理干部学院资源与环境管理系,吉林长春130012

出　　处：《中国酿造》2010年第5期176-179,共4页China Brewing

摘　　要：细菌纤维素是一种可食用膳食纤维,具有良好的持水性、凝胶特性,稳定性等特点,可作为食品的成型剂、增粘剂,同时作为健康纤维食品,可以降低胆固醇、增强消化功能等。本文以菠萝汁与玉米浆为原料,经过木醋杆菌发酵制得细菌纤维素发酵果冻。通过5因素4水平正交试验来确定细菌纤维素发酵果冻的最佳工艺参数。研制出的果冻,营养丰富,酸甜适口,富有弹性,具有一定的保健功能。Bacterial cellulose is a kind of edible dietary fiber, which has good water holding capacity, gel properties, stability, etc., and it can also be used as forming agent, tackifier, and health fiber foods. It can lower cholesterol and enhance the digestive function. In this paper, pineapple juice and corn steep liquor was used as raw material to obtain bacterial cellulose fermented jelly through the fermentation of Acetobacter xylinum. The optimal processing parameters were determined by five factors, four-level orthogonal test. The bacterial cellulose fermentation jelly was nutrient-rich, sweet and sour taste buds flexible, with a certain health functions.

关 键 词：细菌纤维素 果冻 发酵 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]