| 发酵法制备竹笋膳食纤维的工艺研究 |
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| 引用本文： | 唐浩国,徐淑娟.发酵法制备竹笋膳食纤维的工艺研究[J].农产品加工．学刊,2007(7):11-15. |
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| 作者姓名： | 唐浩国 徐淑娟 |
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| 作者单位： | 河南科技大学,食品与生物工程学院,河南,洛阳,471003 |
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| 基金项目： | 河南科技大学校科研和教改项目 |
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| 摘 要： | 以竹笋为主要原材料,研究利用保加利亚乳酸杆菌与嗜热链球菌混合培养的乳酸菌,以微生物发酵法而制备竹笋膳食纤维粉的最佳工艺参数。对发酵法制备膳食纤维的提取含量、持水性、溶胀性等理化检验指标及其色、香、味等感官指标与非发酵法成品进行了对比分析。通过正交实验分析,探讨了发酵时间、发酵温度、接种量和菌种配比对发酵工艺的影响。通过单因素实验,分析了干燥因素对产品品质的影响,正交试验结果表明,该法最佳发酵条件是:发酵时间为24h,培养温度为35℃,接种量为2.5%,菌种配比为1∶1。单因素实验结果表明,最佳干燥条件是:干燥温度为70℃,干燥时间为2.5h。该制品香味清淡,色泽自然,口感良好,营养保健,是一种新型的发酵保健蔬菜制品。与非发酵工艺同类产品相比,此法制备的膳食纤维的提取率和持水力均有一定程度的提高,而对溶胀性的改善效果并不大。
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| 关 键 词： | 竹笋 发酵 乳酸菌 膳食纤维 |
| 文章编号： | 1671-9646（2007）07-0011-05 |
| 修稿时间： | 2007-06-25 |
Study on Dietary Fiber from Bamboo Shoots by Microbe Fermentation |
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| Tang Haoguo,Xu Shujuan.Study on Dietary Fiber from Bamboo Shoots by Microbe Fermentation[J].Nongchanpin Jlagong.Xuekan,2007(7):11-15. |
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| Authors: | Tang Haoguo Xu Shujuan |
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| Abstract: | Objective using bamboo shoots as the main raw material,making using of Lactic acid bacteria,the technology of extracting dietary fiber from bamboo shoots was studied with microbe fermentation. The fermentation temperature,fermentation time,microbe with substrate concentration,the ratio of bacteria,evaporation temperature,and evaporation time were selected as the main factors in this paper. The optical fermentation conditions were obtained through orthogonal test. The evaporation conditions were determined after studying the influences on the quality of dietary fiber. Results This study shown that the optical condition of extraction was as following:18 hours fermentation time,35 ℃ fermentation temperature,microbe with 4.5% substrate concentration,the ratio of 1∶1(Bulgaria Lactobacillus to streptococcus thermophilus),70 ℃ evaporation temperature,2.5 hours evaporation time. Conclusion This kind of product is sweet and fragrant. Compared its dietary fiber with similar product of non-fermentation,the fiber content and the water maintenance have been improved much better. Microbe fermentation method will not pollute the product and easy to realize industrialization. |
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| Keywords: | bamboo shoots fermentation lactic acid bacteria dietary fiber |
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