CAJ | 학술논문

以生产西番莲果汁的副产物为原料,保加利亚乳杆菌和嗜热链球菌混合菌种为发酵菌种,探讨微生物发酵法从西番莲果渣中提取膳食纤维的工艺,同时对膳食纤维的物化性质进行研究.结果表明发酵法制备西番莲果渣膳食纤维的最佳工艺条件为:接种量5%、同液比1:10、33℃发酵21h.在此条件下制备的西番莲果渣膳食纤维中可溶性膳食纤维的含量为(29.01±0.41)%,高于采用化学法制备的可溶性膳食纤维的含量.发酵法制备的西番莲果渣膳食纤维的持水力优于化学法,但溶胀性变化不明显.
이생산서번련과즙적부산물위원료,보가리아유간균화기열련구균혼합균충위발효균충,탐토미생물발효법종서번련과사중제취선식섬유적공예,동시대선식섬유적물화성질진행연구.결과표명발효법제비서번련과사선식섬유적최가공예조건위:접충량5%、동액비1:10、33℃발효21h.재차조건하제비적서번련과사선식섬유중가용성선식섬유적함량위(29.01±0.41)%,고우채용화학법제비적가용성선식섬유적함량.발효법제비적서번련과사선식섬유적지수력우우화학법,단용창성변화불명현.
Passion fruit pomace,a by-product from passion fruit juice processing,was fermented with a mixed strain of Lactobacillus bulgaricus and Streptococcus thermophilus to prepare dietary fiber.To maximize soluble to total dietary fibre ratio (SDF/TDF ratio),the optimal fermentation process of passion fruit pomacc was investigated using single factor method combined with orthogonal array design.In addition,the physico-chemical properties of dietary fiber obtained were analyzed.Results showed that the optimal fermentation COnditions were determined as follows:5%mixture of Lactobacillus bulgaricus and Streptococcus thermophilus,1:10 ofsolid/liquid ratio,33℃ of fermentation temperature and 21 h of fermentation time.The soluble dietary fiber(SDF)content was up to(29.01±0.41)%under the optimal fermentation conditions,which was higher than that obtained by chemical methods.Therefore,this fermentation method yields passion fruit dietary fibre with better waterholding capacity compared with chemical methods,but there is no obvious difference in expansion capacity.