本文選題：蘋果渣 + 綠色木霉��； 參考：《沈陽農(nóng)業(yè)大學(xué)》2017年碩士論文

【摘要】：我國是蘋果種植大國,產(chǎn)量居世界前列,蘋果產(chǎn)品的大量加工導(dǎo)致蘋果渣嚴(yán)重浪費(fèi),不僅污染環(huán)境而且浪費(fèi)其作為膳食纖維的優(yōu)質(zhì)來源。本文以寒富蘋果(Hanfu Apple)、國光蘋果(Ralls Apple)、嘎啦蘋果(Gala Apple)為原料,探討了微生物發(fā)酵法(綠色木霉發(fā)酵法)制取蘋果渣膳食纖維(Dietary Fiber)的加工工藝及其理化特性,為蘋果渣的綜合利用提供了理論依據(jù)和指導(dǎo)作用,為蘋果渣膳食纖維的工業(yè)化生產(chǎn)打下試驗(yàn)基礎(chǔ)。主要研究結(jié)果如下:在綠色木霉發(fā)酵制備膳食纖維試驗(yàn)中,單因素試驗(yàn)顯示:發(fā)酵劑接種量、培養(yǎng)溫度、培養(yǎng)時(shí)間和pH值對(duì)產(chǎn)品的DF含量有較大影響,采用四因素三水平L9(34)正交試驗(yàn),確定了綠色木霉發(fā)酵法制備寒富蘋果渣、國光蘋果渣和嘎啦蘋果渣膳食纖維的最佳工藝條件為:發(fā)酵劑接種量12%、培養(yǎng)溫度28℃、培養(yǎng)時(shí)間56h、pH7.3。優(yōu)化條件下得到的寒富蘋果渣、國光蘋果渣和嘎啦蘋果渣膳食纖維與原粉相比,TDF、IDF、SDF含量均比原粉有所提高;綠色木霉發(fā)酵法制取的蘋果渣膳食纖維中的蛋白質(zhì)含量和水分與原粉比下降了,而灰分與原粉相比卻提升了。在蘋果渣膳食纖維漂白試驗(yàn)中,單因素試驗(yàn)顯示:H2O2溶液濃度、pH值、培養(yǎng)溫度、培養(yǎng)時(shí)間對(duì)綠色木霉發(fā)酵法制備寒富蘋果渣脫色效果有很大影響采用四因素三水平L9(34)正交試驗(yàn),確定其最佳工藝條件為:H2O2濃度為10%、漂白溫度50℃、漂白時(shí)間2h、pH9。在物化特性的試驗(yàn)中,綠色木霉發(fā)酵法制取蘋果渣膳食纖維產(chǎn)品具有良好的持水力、溶脹性和持油力;在pH2.0的條件下,綠色木霉發(fā)酵法制取的蘋果渣膳食纖維的產(chǎn)品對(duì)Cu~(2+)的最大束縛量較低,而對(duì)Pb~(2+)、Cd~(2+)具有良好的最大束縛量。綜上所述:經(jīng)過本文中綠色木霉發(fā)酵制備的蘋果渣膳食纖維,其質(zhì)量明顯改善,本試驗(yàn)中的發(fā)酵工藝簡(jiǎn)單,成本較低,將蘋果加工后所剩余的渣變廢為寶,為進(jìn)一步的大規(guī)模工業(yè)化生產(chǎn)奠定了堅(jiān)實(shí)的基礎(chǔ)。
[Abstract]:China is a big country of apple planting, and its output is among the highest in the world. The processing of apple products leads to a serious waste of apple pomace, which not only pollutes the environment but also wastes it as a good source of dietary fiber. In this paper, the processing technology and physicochemical properties of Dietary fiber from apple dregs by microbial fermentation (Trichoderma viridis fermentation) were studied by using Hanfu Appleo, Ralls Appleus and Gala Applel of Hanfu, Guoguang and Gala Apple. as raw materials. It provides theoretical basis and guidance for the comprehensive utilization of apple dregs and lays the experimental foundation for the industrial production of apple dregs dietary fiber. The main results are as follows: in the experiment of preparing dietary fiber by Trichoderma viride fermentation, the single factor test showed that inoculation amount of starter, culture temperature, culture time and pH value had great influence on DF content of the product. The orthogonal experiment of four factors and three levels (L9 / 34) was used to determine the optimum conditions for the preparation of cold rich apple dregs by Trichoderma viride fermentation. The optimum technological conditions were as follows: inoculation amount of starter 12, culture temperature 28 鈩，

本文編號(hào)：1778642