分子筛—微生物发酵结合法制备紫薯渣膳食纤维研究(Ⅱ)  

Study on preparction of dietary fiber from purple sweet potato by sieving-microbe fermentation(Ⅱ)

作　　者：高路[1] 成义 

机构地区：[1]沈阳师范大学职业技术学院,辽宁沈阳110034

出　　处：《粮食与油脂》2012年第3期24-26,共3页Cereals & Oils

摘　　要：该研究通过乳酸菌发酵法制备紫薯渣膳食纤维工艺,经L9(34)正交试验结果表明,最佳发酵制备条件为:发酵温度42℃、发酵时间25 h、接种量6%、菌种配比1∶1;在此条件下,可制得紫薯总膳食纤维含量为87.23%、可溶性膳食纤维达14.12%,明显提高可溶性膳食纤维比例。The optimum processing technology of extracting dietary fiber from purple sweet potato residue by sieving was studied by orthogonal experiment. The results were as follows： material/ extraction ratio was 1 ： 35, the sieving time was 25 minutes, the frequency of sieving was 3.5 Hz and the pH value of solution was 8.0. Under these conditions, total dietary fiber content could reach 83.66%, and the ratio of soluble dietary fiber was 8.12%.

关 键 词：紫甘薯 膳食纤维 筛分 

分 类 号：TS201.23[轻工技术与工程—食品科学]