作　　者： ; ; ; ; ; ;

机构地区： 中国海洋大学食品科学与工程学院

出　　处： 《食品科学》 2011年第18期112-116,共5页

摘　　要： 目的:采用发酵法制备龙须菜膳食纤维,优化最佳制备工艺。方法:以绿色木霉和米曲霉为发酵菌,以产品得率为考察指标,采用正交试验优化龙须菜膳食纤维最佳制备工艺。结果:龙须菜膳食纤维最佳制备工艺为料液比1:5(g/mL)、发酵温度28℃、pH6.0、发酵时间7d、接种体积比1:1。结论:发酵法制备龙须菜膳食纤维可行,最佳制备工艺条件下膳食纤维的得率为71.36%,膨胀力为14.5mL/g,持水力为6.23g/g。 Objective： To optimize the fermentation of Gracilaria lemaneiformis for the preparation of dietary fiber.Methods： A mixed strain of Trichoderma viride and Aspergillus oryzae was used for fermentation.Fermentation process optimization was carried out using orthogonal array design for maximizing dietary fiber yield.Results： The optimal fermentation conditions were material/liquid ratio of 1：5,temperature of 28 ℃,pH of 6.0,fermentation time of 7 d,and the ratio between Trichoderma viride and Aspergillus oryzae of 1：1.Dietary fiber with a yield of 71.36% and better physical properties was gained by fermentation under the optimal conditions.The expansibility and water-holding capacity of dietary fiber were14.5 mL/g and 6.23 g/g,respectively.

关 键 词： 龙须菜 发酵 米曲霉 绿色木霉 膳食纤维

领　　域： [轻工技术与工程] [轻工技术与工程]