本文選題：葛根　切入點(diǎn)：發(fā)酵　出處：《食品與發(fā)酵工業(yè)》2017年07期

【摘要】：葛根渣為原料,以1∶1比例混合的保加利亞乳桿菌和嗜熱鏈球菌作為發(fā)酵菌種,以發(fā)酵溫度、發(fā)酵時(shí)間、菌種接種量對(duì)膳食纖維提取率的影響為評(píng)價(jià)指標(biāo),通過單因素試驗(yàn)和Box-Behnken響應(yīng)面法優(yōu)化發(fā)酵法制備葛根渣膳食纖維的工藝條件及膳食纖維酥性餅干的配方。結(jié)果表明,發(fā)酵法制備葛根渣膳食纖維的最佳工藝為:發(fā)酵溫度35℃,發(fā)酵時(shí)間23.5 h,接種量5%(含活菌1.43×107CFU),在此條件下制備的膳食纖維得率為(79.2±0.21)%,其持水力、溶脹性、結(jié)合水力分別為(7.26±0.13)g/g、(5.79±0.06)m L/g、(5.82±0.15)g/g。酥性餅干的配方為膳食纖維添加量6%,疏松劑配比1.8,食用油添加量30%。葛根渣經(jīng)發(fā)酵后,膳食纖維的純度和物化性質(zhì)均得到一定的提高,其酥性餅干感官品質(zhì)良好,硬度明顯提升,為葛根綜合開發(fā)利用提供借鑒。
[Abstract]:Radix Puerariae dregs as raw material, Lactobacillus bulgaricus and Streptococcus thermophilus mixed at 1:1 ratio were used as fermentation strains. The effects of fermentation temperature, fermentation time and inoculation amount on the extraction rate of dietary fiber were evaluated.Single factor test and Box-Behnken response surface method were used to optimize the preparation conditions of dietary fiber from pueraria dregs and the formula of dietary fiber crisp biscuit.The results showed that the optimum fermentation conditions were as follows: fermentation temperature 35 鈩，

本文編號(hào)：1701582