| 发酵法从西番莲果渣中制备膳食纤维的研究 |
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| 引用本文： | 毛慧君,文良娟,李英军,张元春,梁瑜,李庚凤.发酵法从西番莲果渣中制备膳食纤维的研究[J].食品科学,2010,31(3):193. |
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| 作者姓名： | 毛慧君 文良娟 李英军 张元春 梁瑜 李庚凤 |
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| 作者单位： | 广西大学轻工与食品工程学院;南宁中科药业有限责任公司; |
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| 基金项目： | 广西研究生教育创新计划资助项目 |
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| 摘 要： | 以生产西番莲果汁的副产物为原料,保加利亚乳杆菌和嗜热链球菌混合菌种为发酵菌种,探讨微生物发酵法从西番莲果渣中提取膳食纤维的工艺,同时对膳食纤维的物化性质进行研究。结果表明发酵法制备西番莲果渣膳食纤维的最佳工艺条件为:接种量5%、固液比1:10、33℃发酵21h。在此条件下制备的西番莲果渣膳食纤维中可溶性膳食纤维的含量为(29.01±0.41)%,高于采用化学法制备的可溶性膳食纤维的含量。发酵法制备的西番莲果渣膳食纤维的持水力优于化学法,但溶胀性变化不明显。
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| 关 键 词： | 西番莲果渣 发酵 膳食纤维 |
Fermentation of Passion Fruit Pomace for Dietary Fiber Preparation |
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| MAO Hui-jun,WEN Liang-juan,LI Ying-jun,ZHANG Yuan-chun,LIANG Yu,LI Geng-fengPharmaceutical Co.Ltd.,Nanning ,China.Fermentation of Passion Fruit Pomace for Dietary Fiber Preparation[J].Food Science,2010,31(3):193. |
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| Authors: | MAO Hui-jun WEN Liang-juan LI Ying-jun ZHANG Yuan-chun LIANG Yu LI Geng-fengPharmaceutical CoLtd Nanning China |
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| Affiliation: | MAO Hui-jun1,WEN Liang-juan1,LI Ying-jun1,ZHANG Yuan-chun1,LIANG Yu2,LI Geng-feng2(1.Institute of Light Industry , Food Engineering,Guangxi University,Nanning 530004,China,2.Nanning Sino-Tech(Zhongke)Pharmaceutical Co.Ltd.,Nanning 530003,China) |
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| Abstract: | Passion fruit pomace,a by-product from passion fruit juice processing,was fermented with a mixed strain of Lactobacillus bulgaricus and Streptococcus thermophilus to prepare dietary fiber.To maximize soluble to total dietary fibre ratio(SDF/TDF ratio),the optimal fermentation process of passion fruit pomace was investigated using single factor method combined with orthogonal array design.In addition,the physico-chemical properties of dietary fiber obtained were analyzed.Results showed that the optimal ferme... |
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| Keywords: | passion fruit residue fermentation dietary fiber |
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