【摘要】：采用混合發(fā)酵法,從韭籽粕中制備水溶性膳食纖維。通過單因素試驗確定料液比、發(fā)酵時間、混合菌體積比例和接種量的最適水平,再通過L9(34)正交試驗確定最佳工藝條件。混合發(fā)酵法制備韭籽粕水溶性膳食纖維的最佳工藝為:料液比為1∶20(g/m L),發(fā)酵時間72 h,混合菌體積比例2∶1,接種量為10%,水溶性膳食纖維的得率達到33.28%。通過混合發(fā)酵法制備的水溶性膳食纖維溶脹度和持水力分別達到11.52 m L/g和7.32 g/g,符合高品質膳食纖維的要求。
[Abstract]:Water soluble dietary fiber was prepared from leek seed meal by mixed fermentation. The optimum level of material / liquid ratio, fermentation time, volume ratio of mixed bacteria and inoculation quantity were determined by single factor test. The optimum technological conditions were determined by L9 (34) orthogonal test. The optimum conditions for preparing water-soluble dietary fiber from leek seed meal by mixed fermentation were as follows: the ratio of material to liquid was 1:20 (g / m L), fermentation time 72 h), the volume ratio of mixed bacteria was 2: 1, and the inoculation amount was 10%. The yield of water-soluble dietary fiber was 33.28%. The swelling degree and water holding capacity of water-soluble dietary fiber prepared by mixed fermentation were 11.52 mL / g and 7.32 g / g, respectively, which met the requirements of high quality dietary fiber.
【作者單位】： 河南城建學院
【基金】：河南省科技計劃重點科技攻關項目(132102210192;152102210091) 河南省產學研合作項目(152107000052) 河南省高等學校重點科研項目(17A550008)
【分類號】：TQ920.6;TS209

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