本文關(guān)鍵詞：植物乳桿菌發(fā)酵法制取香菇柄膳食纖維的研究　出處：《保鮮與加工》2017年02期 　論文類型：期刊論文

  更多相關(guān)文章： 香菇柄 膳食纖維 植物乳桿菌 發(fā)酵

【摘要】：以香菇柄為原料,植物乳桿菌為發(fā)酵菌種,以接種量、發(fā)酵時(shí)間、發(fā)酵溫度、料液比和初始p H對(duì)水溶性膳食纖維(SDF)產(chǎn)率的影響為考察指標(biāo),通過(guò)單因素和正交試驗(yàn)優(yōu)化植物乳桿菌發(fā)酵法制取香菇柄膳食纖維的工藝,分析發(fā)酵前后香菇柄中膳食纖維的主要成分和理化性質(zhì)差異。結(jié)果表明,發(fā)酵法制取香菇柄膳食纖維的最佳工藝條件為:植物乳桿菌接種量1.5%,發(fā)酵時(shí)間48 h,發(fā)酵溫度37℃,初始p H 6.5,料液比1∶12(g/m L)。在此條件下得到香菇柄SDF產(chǎn)率為(3.64±0.08)%,所制取的香菇柄膳食纖維的膨脹力、持水力、持油力和陽(yáng)離子交換力分別為(15.55±0.07)m L·g~(-1)、(14.16±0.12)g·g~(-1)、(6.22±0.19)g·g~(-1)和(0.16±0.01)mmol·g~(-1),與原料相比,膳食纖維的純度和理化性質(zhì)均得到一定提高。利用乳酸菌發(fā)酵法提取香菇柄中的膳食纖維,能有效提高膳食纖維的品質(zhì)指標(biāo),具有較好的市場(chǎng)開(kāi)發(fā)前景。
[Abstract]:Using Lentinus edodes as raw material and Lactobacillus plantarum as fermentation strain, the effects of inoculation amount, fermentation time, fermentation temperature, ratio of material to liquid and initial pH on the yield of water-soluble dietary fiber SDF were investigated. The processing of lentinus edodes stalk dietary fiber production by Lactobacillus plantarum fermentation was optimized by single factor and orthogonal test. The main components and physicochemical properties of dietary fiber in lentinus edodes stalk were analyzed before and after fermentation. The optimum technological conditions for the preparation of dietary fiber from Lentinus edodes by fermentation were as follows: inoculation amount of Lactobacillus plantarum 1.5, fermentation time 48 h, fermentation temperature 37 鈩，

本文編號(hào)：1439090