发酵法制备雷竹笋膳食纤维的工艺研究

以雷竹笋渣为原料，以1∶1比例混合的保加利亚乳杆菌和嗜热链球菌作为发酵菌种，以液料比、发酵温度、发酵时间、菌种接种量对膳食纤维得率的影响为评价指标，通过单因素试验和正交试验优化发酵法制备雷竹笋渣膳食纤维的工艺条件。结果表明，发酵法制备雷竹笋渣膳食纤维的最佳工艺为：接种量为4%，发酵温度为40 ℃，发酵时间为24 h，液料比为10.0∶1(mL∶g)，在此条件下制备的膳食纤维得率为(80.20±0.60)%，其持水力、溶胀性、结合水力以及阳离子交换能力分别为7.68 g/g、5.53 mL/g、5.47 g/g、0.39 mmol/g。雷竹笋渣经发酵后，膳食纤维的纯度和物化性质均得到一定的提高，表明发酵法是一种可行的膳食纤维制备方法。

Dietary fiber preparation by Phyllostachys praecox fermentation

Phyllostachys praecox dregs were fermented by Lactobacillus bulgaricus and Streptococcus thermophilus (ratio 1∶1) to prepared dietary fiber (DF). Using the effect of liquid-material ratio, fermentation temperature, time and inoculum on DF yield as evaluation index, the DF preparation conditions by P. praecox dregs fermentation were optimized by single factor and orthogonal tests. The results showed that the optimum conditions were inoculum 4%, fermentation temperature 40 ℃, time 24 h and liquid-material ratio 10.0∶1 (ml∶g). Under the conditions, the yield of prepared DF was (80.20±0.60)%. The water holding capacity, swelling capacity, water binding capacity and oil cation exchange capacity of the prepared DF were 7.68 g/g, 5.53 ml/g, 5.47 g/g and 0.39 mmol/g, respectively. After P. praecox dregs fermentation, the purity and physicochemical properties of the DF were improved, which indicated that fermentation method is a feasible method of DF preparation.