安卡红曲霉液态发酵豆渣、麦麸、梨渣制备可溶性膳食纤维

以豆渣、麦麸、梨渣为原料,接种安卡红曲霉进行液态发酵,研究可溶性膳食纤维(SDF)的制备工艺及特性。结果表明,可溶性膳食纤维的最优发酵条件为豆渣发酵时间7d、料液比1∶15 (g/mL)、接种量13%;麦麸发酵时间6d、料液比1∶15 (g/mL)、接种量14%;梨渣发酵时间6d、料液比1∶20 (g/mL)、接种量14%。发酵后SDF的溶解度、持水力及持油力均得到提高,功能特性得到改善。

Preparation of soluble dietary fiber from okara, wheat bran and pear residue by liquid fermentation with Monascus anka

The preparation process and characteristics of soluble dietary fiber(SDF)were investigated during the liquid fermentation with Monascus Anka 3.4811,when okara,wheat bran and pear residue were used as substrates.The optimal fermentation conditions were obtained as followed:okara fermentation time was 7 d,solid-liquid ratio was 1∶15(g/mL),inoculum amount was 13%;wheat bran fermentation time was 6 d,ratio of material to liquid was 1∶15(g/mL),inoculum was 14%;pear residue fermentation time was 6 d,ratio of material to liquid was1∶20(g/mL),inoculum was 14%.With the fermentation,the solubility,water holding capacity and oil holding capacity of SDF were improved,and the functional properties were improved.