制备不溶性大豆膳食纤维底物条件优化  

Optimization of Substrate Conditions that Product Insoluble Dietary Fiber from Bean Dregs

作　　者：刘娴[1] 朱道林[1] 周逢旭[1] 林胜[1] 戴永平[1] 王池丽[1] 

机构地区：[1]合肥职业技术学院生物应用技术系,安徽巢湖238000

出　　处：《食品研究与开发》2013年第7期57-61,共5页Food Research and Development

基　　金：安徽省高等学校自然科学研究基金资助项目(KJ2010B129)

摘　　要：不溶性膳食纤维(IDF)是一种新型功能基料,且在对抗"文明病"方面起着重要作用。以豆渣为原料,用发酵法制备不溶性大豆膳食纤维。通过对白砂糖的添加量、脱脂乳添加量、混合菌种的接种比例和发酵液初始pH等影响因素进行单因素试验和正交试验,确定最佳底物构成为白砂糖添加量4%、脱脂乳添加量4%、混合菌种的接种比例Lb∶St=1∶1和发酵液初始pH6.35,此时IDF得率为83.75%,IDF持水力为83.21%,IDF溶胀性为2.9 mL/g。Insoluble dietary fiber （IDF） is a new type of functional material. It plays an important role against ＇diseases of civilization＇. In this article, IDF was manufactured by fermentation method with bean dregs as raw materials. According to the yield ratio of IDF which effected by the factors such as white granulated sugar content, skim milk content, mixed inoculation proportion and initial pH value, the optimum conditions of substrate composition was determined. Results showed that ： when sugar additives was 4 %, skim milk additives was 4 %, mixed bacteria vaccination proportion （Lb ： St） was 1 ： 1 and initial pH value 6.35 , the IDF soybean conversion rate was 83.75 %, the water retention capability was 83.21%and the expansibility pansibility was 2.9 mL/g.

关 键 词：大豆 不溶性膳食纤维 得率 品质 发酵 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]