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投稿时间：2019-07-04
投稿时间：2019-07-04
中文摘要: 以蓝莓果渣为原料，乳酸菌作为发酵菌种，研究微生物发酵法从蓝莓果渣中提取可溶性膳食纤维的加工工艺及其理化性质的研究。结果表明乳酸菌发酵法制备蓝莓果渣可溶性膳食纤维的最佳工艺是：接种量12 %、料液比1 ∶6（g/mL）、发酵温度34 ℃、发酵时间48 h 以及pH 6.0；此条件下蓝莓果渣可溶性膳食纤维的的率为15.92%。发酵法得到的膳食纤维膨胀力、持水力以及对油脂、葡萄糖以及亚硝酸盐的吸附能力均比原果渣有所提高。
Abstract:Using blueberry pomace as material，lactic acid bacteria as fermentation strains，soluble dietary fiber was prepared.The extraction process and physicochemical properties of soluble dietary fiber from blueberry pomace by microbial fermentation was studied.Results showed that the optimum process was determined as follows：inoculating volume 12%，solid-liquid ratio 1 ∶6（g/mL），fermentation temperature 34 ℃，fermentation time 48 hours and pH 6.0.Under these conditions，the average soluble dietary fiber（SDF）yield of fermentation method which reached 15.92%，and the SDF obtained by fermentation had higher water-holding capacity，swelling capacity and adsorption capacity of fat，glucose and nitrite than the original pomace.
文章编号：202009019 中图分类号： 文献标志码：
基金项目:贵州省科技厅博士基金（黔科合基础[2017]1003）；贵州省教育厅青年科技人才成长项目（黔教合KY 字[2016]242）；贵阳市科技局贵阳学院专项资金（GYU-KYZ（2019～2020）PT11-05）
| Author Name | Affiliation |
| DU Bin，FENG Jun，LI Miao-miao，ZHOU Xiao-li，SUN Qing，MENG Ling-shuai | College of Food and Pharmacy Engineering，Guiyang University，Guiyang 550005，Guizhou，China |
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