乳酸菌发酵法制备茶渣可溶性膳食纤维的工艺研究  

Study on preparation technology of soluble dietary fiber extracted from tea residue by Lactobacillus fermentation

作　　者：左茜[1] 张士康[2] 朱科学[1] 王彬[2] 周惠明[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]中华全国供销合作总社杭州茶叶研究院,浙江杭州310016

出　　处：《食品工业科技》2013年第5期138-141,共4页Science and Technology of Food Industry

基　　金：国家"十二五"科技支撑计划课题(2012BAD36B06)

摘　　要：以茶渣为原料,采用保加利亚乳杆菌和嗜热链球菌(1∶1)混合菌为发酵菌种,研究以微生物发酵法制备茶渣可溶性膳食纤维(SDF)的最佳工艺参数。通过单因素实验,探讨了接种量、发酵温度、发酵时间和料液比等因素对发酵工艺的影响,利用L9(34)正交实验对茶渣SDF的制备工艺进行优化。结果表明:发酵法制备茶渣SDF的最佳工艺条件为:接种量为3%,发酵温度40℃,发酵时间25h,料液比1∶10(g/mL),在此条件下得到的茶渣SDF的平均得率可达10.99%。Abstract.Taking tea residue as the raw material, soluble dietary fiber （SDF） was prepared by mixed strain of Lactobacillus bulgaricus and Streptococcus thermophilus fermentation （1 ： 1 ） . Effect of inoculating volume, fermentation temperature,fermentation time and ratios of material and liquid on yield of SDF were investigated,the fermentation conditions were optimized by single-factor experiments and orthogonal test.The result showed that the optimum condition of extracting SDF was as follows., inoculating volume 3%, fermentation temperature 40℃, fermentation time 25h,ratio of material and liquid by 1：10.Under these conditions,the average SDF yield was 10.99%.

关 键 词：茶渣 乳酸菌 可溶性膳食纤维SDF 发酵 

分 类 号：TS201.3[轻工技术与工程—食品科学]