作　　者： ; ; ; ; ;

机构地区： 广东轻工职业技术学院食品与生物工程系

出　　处： 《中国食品添加剂》 2011年第2期193-197,共5页

摘　　要： 佛手瓜属于高产低值作物,需要通过深加工来提高其附加值。以佛手瓜榨汁后的残渣为原料,用保加利亚乳杆菌和嗜热链球菌为菌种,混合发酵生产膳食纤维。经过单因素实验,选定接种量(X1=9%)、时间(X2=22h)和温度(X3=39℃)为中心点,以X1(8%,10%)、X2(21h,23h)、X3(38℃,40℃)为空间,以产量为响应值,进行Box-Behnken中心组合实验,最终确定生产的最佳工艺条件为接种量9%、发酵时间21.89h、发酵温度38.99℃。经验证实验确证,在最优条件下膳食纤维产率为1.50g/100g(原料)。所得产品膳食纤维含量为99.32%,其平均持水性为6.34g/g,平均溶胀性为7.73mL/g。 Chayotes is a kind of high productive and low value vegetable and needs added value by deep processing.With squeezed chayotes residue as material,dietary fiber was produced using fermentation with Lactobacillus bulgaricus and Streptococcus thermophilus.With single factor experiments,inoculation amount（X1=9%）,time（X2=22h）and temperature（X3=39℃）were chosen as center point,X1（8%,10%）,X2（21h,23h）and X3（38℃,40℃）were chosen as space for Box-Behnken central composition design experiments.The optimal process conditions are inoculation amount 9%,fermentation time 21.89h and fermentation temperature 38.99℃.With verification experiments,under optimal process conditions,productivity could be as high as 1.50g/100g（material）.The qualities of finished product were 99.32% dietary fiber with average water holding capacity of 6.34g/g,average swelling property 7.73mL/g.

关 键 词： 佛手瓜 膳食纤维 发酵 工艺

领　　域： [轻工技术与工程] [轻工技术与工程]