发酵法制备苦竹笋膳食纤维工艺条件优化  

Process conditions optimization of dietary fiber from Pleioblastus amarus shoot by fermentation

作　　者：尹礼国[1,2] 徐州[1,2] 张超[1,2] 谷玉兰 曾庆勇[1] 

机构地区：[1]宜宾学院生命科学与食品工程学院,四川宜宾644000 [2]发酵资源与应用四川省高校重点实验室,四川宜宾644000 [3]四川泸州外国语学校,四川泸州646000

出　　处：《中国酿造》2012年第6期102-105,共4页China Brewing

基　　金：宜宾学院重点科研项目(2008Z08);宜宾学院学生科技创新项目(2007X27)

摘　　要：通过单因素试验和正交试验,探讨了乳酸菌发酵法制备苦竹笋膳食纤维的发酵条件。结果表明:在竹笋浆中加入3%脱脂奶粉和0.5%蔗糖,接入4%(v/v)的嗜热链球菌与保加利亚乳杆菌配比为1∶1的发酵剂,在41℃条件下恒温发酵20h,有最高的总膳食纤维和可溶性膳食纤维收得率。将发酵浆汁过滤、真空干燥、粉碎,制得的苦竹笋膳食纤维产品呈乳白色、口感细腻、有苦竹特有的清香风味,其持水力为8.43g/g,溶胀性为3.52mL/g,总膳食纤维和可溶性膳食纤维含量分别为76.87%、15.73%。The process conditions of dietary fiber from P. amarus shoot by lactic acid bacteria fermentation were studied through single factor test and orthogonal test. The results showed that under the constant fermentation temperature 41℃ and fermentation time 20 hours, the highest yielding rate of total dietary fiber and soluble dietary fiber was achieved by adding 3% skim milk powder, 0.5% sugar and 4% lactic acid bacteria starter with the mixing ratio of Streptococcus thermophilus to Lactobacillus delhruickii subsp, bulgaricus 1 ： 1 into the P. amarus shoot juice. The product of the P. amarus shoots dietary fiber powder through filtration, vacuum drying and grinding was ivory-white and had gliding and exquisite taste and delicate fragrance, whose water holding capacity 8.43g/g, swelling capacity was 3.52ml/g, total dietary fiber content 76.87% and soluble dietary fiber content 15.73%.

关 键 词：苦竹笋 膳食纤维 嗜热链球菌 保加利亚乳杆菌 

分 类 号：TS202.3[轻工技术与工程—食品科学]