刺梨-红枣果渣可溶性膳食纤维的制备工艺优化及特性分析  

Preparation process optimization and characteristic of soluble dietary fiber from Rosa roxburghii-jujube pomace

作　　者：覃引 龙凤媛 张才贵 卢丽 熊音如 邱树毅 QIN Yin;LONG Fengyuan;ZHANG Caigui;LU Li;XIONG Yinru;QIU Shuyi(College of Food and Drug Manufacturing Engineering,Guizhou Institute of Technology,Guiyang 550003,China;School of Liquor and Food Engineering,Guizhou University,Guiyang 550025,China;College of Life Science,Guizhou University,Guiyang 550025,China)

机构地区：[1]贵州理工学院食品药品制造工程学院,贵州贵阳550003 [2]贵州大学酿酒与食品工程学院,贵州贵阳550025 [3]贵州大学生命科学学院,贵州贵阳550025

出　　处：《中国酿造》2021年第12期81-86,共6页China Brewing

基　　金：贵州省2019年科技支撑计划(黔科技支撑[2019]2381);贵州省2019年科技成果转化计划(黔科合成果[2019]4230);贵州省2020年科技支撑计划(黔科技支撑[2020]1Y144)。

摘　　要：该研究采用嗜热链球菌(Streptococcus thermophilus)与保加利亚乳酸杆菌(Lactobacillus bulgaricus)(1∶1)发酵刺梨-红枣果渣制备可溶性膳食纤维(SDF),以SDF得率为响应值,通过单因素试验及响应面法对其发酵工艺进行优化,并对SDF特性进行分析。结果表明,SDF的最优发酵制备工艺为料液比1∶22(g∶mL)、菌株接种量10%、发酵温度40℃、发酵时间65 h、原料粒度0.16 mm。在此优化条件下,SDF得率为11.47%,SDF的持水力、膨胀力和持油力分别为18.22 g/g、13.14 mL/g和3.21 g/g,较发酵前显著提高(P<0.05);经扫描电镜分析,SDF呈疏松、束状多孔的内部结构,较原有的SDF结构更为疏松,渗水性更好,平均粒径为100μm。In this study,the soluble dietary fiber(SDF)was prepared from Rosa roxburghii and jujube pomace by Streptococcus thermophilus and Lactobacillus bulgaricus(1∶1)fermentation.Using SDF yield as response value,the fermentation process was optimized by single factor tests and response surface methodology,and the characteristics of SDF were analyzed.The results showed that the optimal fermentation and preparation process of SDF was as follows:solid-liquid ratio 1∶22(g∶ml),strain inoculum 10%,fermentation temperature 40℃,time 65 h,and raw material granularity 0.16 mm.Under the optimized conditions,the yield of SDF was 11.47%,and the water holding power,swelling power and oil holding power of SDF were 18.22 g/g,13.14 ml/g and 3.21 g/g,respectively,which were significantly higher than those before fermentation(P<0.05).After scanning electron microscopy analysis,the internal structure of SDF was loose and bundle porous,which was more loose and permeable than the original SDF.The average particle size of SDF was 100μm.

关 键 词：可溶性膳食纤维 刺梨果渣 红枣渣 制备工艺优化 响应面法 特性 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程] TS255.44[轻工技术与工程—食品科学与工程]