发酵法制取刺梨果渣膳食纤维工艺优化及其特性分析

目的:通过混合菌种发酵刺梨果渣,提高总膳食纤维(TDF)含量,改善其理化特性,为刺梨果渣TDF的产业化生产与产品开发提供参考。方法:在单因素实验基础上,根据Box-Behnken实验设计以膳食纤维得率为响应值优化最佳工艺。结果:制取刺梨果渣可溶性膳食纤维最佳工艺为:混合菌种嗜酸乳杆菌(Lactobacillus acidophilus) GIM.1.208、戊糖乳杆菌(Lactobacillus pentosus) CICC.22210和生香酵母(Aroma-producing yeast)比例1:2:1、料液比1:5、接种量10%、发酵温度30℃、发酵时间52 h,此条件下SDF得率达11.590%,较原果渣提高76.53%,发酵法得到总膳食纤维(TDF)膨胀力、持水力和持油力均比原果渣有所提高。结论:微生物发酵法制备膳食纤维的同时能有效提高其品质指标,是一种简便的高品质膳食纤维制备方法。

Optimization of fermentation of roxburgh rose pomace for dietary fiber preparation and quality indexes analysis

Objective:Mixed strains was used to ferment roxburghii rose pomace for improving the content of soluble dietary fiber (SDF) in the pomace dietary fiber.It would provides a reference for the industrialized production and product development of SDF in roxburghii rose pomace.Methods:Based on single-factor experiments,the optimum process was optimized on the basis of the Box-Behnken test design using dietary fiber yields as response values.Results:The optimum conditions for preparing the soluble dietary fiber of roxburghii rose pomace were as follows:The ratio of Lactobacillus acidophilus,Lactobacillus pentosus and Saccharomyces cerevisiae were 1:2:1.The ratio of material to liquid was 1:5.The amount of inoculum was 10%.The temperature and time of fermentation were 30℃ and 52 h, respectively.Under these conditions,the yield of SDF reached 11.590%,which was 76.53% higher than that of original fruit pomace.The total dietary fiber obtained by the fermentation method had higher swelling force,water holding capacity and oil holding capacity than the original pomace. Conclusion:Microbial fermentation preparation of dietary fiber can effectively improve its quality indicators.That's a simple and high-quality method of dietary fiber.