混合发酵法制备韭籽粕水溶性膳食纤维  

Preparation of Soluble Dietary Fiber from Chinese Leek Seed Meal by Mixed Fermentation

作　　者：孙婕[1] 尹国友[1] 王超[2] 王琦 李文建[1] 张现青[1] 

机构地区：[1]河南城建学院生命科学与工程学院,河南平顶山467036 [2]杭州师范大学生命与环境科学学院,浙江杭州310036 [3]加拿大农业与食品部圭尔夫研究与发展中心,加拿大安大略圭尔夫N1G5C9

出　　处：《食品研究与开发》2017年第11期95-99,共5页Food Research and Development

基　　金：河南省科技计划重点科技攻关项目(132102210192;152102210091);河南省产学研合作项目(152107000052);河南省高等学校重点科研项目(17A550008)

摘　　要：采用混合发酵法,从韭籽粕中制备水溶性膳食纤维。通过单因素试验确定料液比、发酵时间、混合菌体积比例和接种量的最适水平,再通过L9(34)正交试验确定最佳工艺条件。混合发酵法制备韭籽粕水溶性膳食纤维的最佳工艺为:料液比为1∶20(g/m L),发酵时间72 h,混合菌体积比例2∶1,接种量为10%,水溶性膳食纤维的得率达到33.28%。通过混合发酵法制备的水溶性膳食纤维溶胀度和持水力分别达到11.52 m L/g和7.32 g/g,符合高品质膳食纤维的要求。In this study, we studied the preparation of soluble dietary fiber from Chinese leek seed meal by mix-fermentation and investigated the effects of ratios of material and liquid, fermentation time, the proportion of mixed bacteria and inoculum on yield of SDF by single factor. Then the extraction technology was optimized by L9（ 34） orthogonal test to determine the best process conditions. The optimal extraction process was found as follows： ratios of material and liquid is 1 ： 20 （g/mL）, fermentation time was 72 hours, the proportion of mixed bacteria was 2 ： 1 and the inoculum was 10 %, the yield of soluble dietary fiber was 33.28 %. Moreover, the de- gree of swelling of soluble dietary fiber preparation and holding capacity reached 11.52 mL/g and 7.32 g/g sepa- rately, in line with the requirements of high-quality dietary fiber.

关 键 词：水溶性膳食纤维 混合发酵法 韭籽粕 得率 

分 类 号：TQ920.6[轻工技术与工程—发酵工程] TS209