| 绿色木霉发酵制备雷竹笋渣膳食纤维的工艺研究 |
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| 引用本文： | 徐灵芝,黄亮,王平,李雨馨.绿色木霉发酵制备雷竹笋渣膳食纤维的工艺研究[J].中国酿造,2014(9):58-62. |
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| 作者姓名： | 徐灵芝 黄亮 王平 李雨馨 |
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| 作者单位： | 中南林业科技大学食品科学与工程学院;稻米及副产物深加工国家工程实验室;中南林业科技大学生命科学与技术学院; |
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| 基金项目： | 湖南省重点学科项目资助(2011-76) |
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| 摘 要： | 以雷竹笋渣为原料,绿色木霉作为发酵菌种,制备雷竹笋渣膳食纤维,采用L9 （34）正交试验对发酵过程工艺条件展开研究.试验表明,最佳工艺为发酵液料比10∶1 （mL：g）、发酵时间60 h,发酵接种量6％,发酵温度32℃,发酵pH值5.8,在此条件下制备膳食纤维的得率为79.33％.其持水力、溶胀性、结合水力均得到了显著改善.
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| 关 键 词： | 绿色木霉 发酵 雷竹笋 膳食纤维 |
Technology of dietary fiber production with Phyllostachys praecox dregs fermented by Trichoderm aviride |
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| Affiliation: | XU Lingzhi,HUANG Liang,WANG Ping,LI Yuxin( 1.College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China; 2.College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China;National Engineering Laboratory of Rice and By-product Deep Processing, Changsha 410004, China; 3.College of Life Science and Technology, Central South University of Forestry and Technology, Changsha 410004, China;) |
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| Abstract: | Phyllostachys praecox dregs were fermented by Trichoderrma viride to prepare dietary fiber.The orthogonal design test L9（34） was used to optimize the fermentation technology.The results showed that the optimal fermentation conditions were as follows：liquid material ratio 10∶1（ml：g）,time 60 h,inoculum 6％,temperature 32 ℃,pH 5.8.Under the condition,the yield of dietary fiber was 79.33％.The water holding capacity,swelling capacity,water binding capacity of the prepared dietary fiber were all significantly improved. |
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| Keywords: | Trichoderma viride fermentation Phyllostachys praecox dietary fiber |
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