本文選題：發(fā)酵法 + 雷竹筍��； 參考：《中國(guó)釀造》2016年04期

【摘要】：以雷竹筍渣為原料,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,以液料比、發(fā)酵溫度、發(fā)酵時(shí)間、菌種接種量對(duì)膳食纖維得率的影響為評(píng)價(jià)指標(biāo),通過(guò)單因素試驗(yàn)和正交試驗(yàn)優(yōu)化發(fā)酵法制備雷竹筍渣膳食纖維的工藝條件。結(jié)果表明,發(fā)酵法制備雷竹筍渣膳食纖維的最佳工藝為:接種量為4%,發(fā)酵溫度為40℃,發(fā)酵時(shí)間為24 h,液料比為10.0∶1(mL∶g),在此條件下制備的膳食纖維得率為(80.20±0.60)%,其持水力、溶脹性、結(jié)合水力以及陽(yáng)離子交換能力分別為7.68 g/g、5.53 mL/g、5.47 g/g、0.39 mmol/g。雷竹筍渣經(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,表明發(fā)酵法是一種可行的膳食纖維制備方法。
[Abstract]:Using bamboo shoot dregs as raw material, Lactobacillus bulgaricus and Streptococcus thermophilus mixed at 1:1 as fermentation species, the effects of liquid / material ratio, fermentation temperature, fermentation time and inoculation amount on dietary fiber yield were evaluated. The fermentation conditions of dietary fiber from bamboo shoot residue were optimized by single factor experiment and orthogonal experiment. The results showed that the optimum conditions for the preparation of dietary fiber from bamboo shoot residue by fermentation were as follows: inoculation amount 4, fermentation temperature 40 鈩，

本文編號(hào)：1826744