文献类型：期刊文献

中文题名：发酵法制备葛根渣膳食纤维及其酥性饼干的研制

英文题名：Dietary fiber preparation by Pueraria residue fermentation and formula optimization of biscuit

作者：吴德智 郭伟 甘贵芳 吴孟 李小红

第一作者：吴德智

机构：[1]贵州理工学院

第一机构：贵州理工学院

年份：2017

卷号：43

期号：7

起止页码：146-151

中文期刊名：食品与发酵工业

外文期刊名：Food and Fermentation Industries

收录：CSTPCD;;北大核心:【北大核心2014】；CSCD:【CSCD2017_2018】；

基金：贵阳市科技局众创空间(筑科合同[20151001]2-7号);国家级大学生创新创业项目(201614440035)

语种：中文

中文关键词：葛根;发酵;膳食纤维;饼干;Box-Behnken响应面法

外文关键词：Pueraria residue; fermentation; dietary fiber; biscuit; Box-Behnken response surface methodology

摘要：葛根渣为原料,以1∶1比例混合的保加利亚乳杆菌和嗜热链球菌作为发酵菌种,以发酵温度、发酵时间、菌种接种量对膳食纤维提取率的影响为评价指标,通过单因素试验和Box-Behnken响应面法优化发酵法制备葛根渣膳食纤维的工艺条件及膳食纤维酥性饼干的配方。结果表明,发酵法制备葛根渣膳食纤维的最佳工艺为:发酵温度35℃,发酵时间23.5 h,接种量5%(含活菌1.43×107CFU),在此条件下制备的膳食纤维得率为(79.2±0.21)%,其持水力、溶胀性、结合水力分别为(7.26±0.13)g/g、(5.79±0.06)m L/g、(5.82±0.15)g/g。酥性饼干的配方为膳食纤维添加量6%,疏松剂配比1.8,食用油添加量30%。葛根渣经发酵后,膳食纤维的纯度和物化性质均得到一定的提高,其酥性饼干感官品质良好,硬度明显提升,为葛根综合开发利用提供借鉴。
Pueraria residue was fermented by Lactobacillus bugaicus and Streptococcus thermophilus （ratio 1：1 ） to prepared dietary fiber （DF）. On the basis of single factor experiment, effects of fermentation temperature, time and amount of inoculum were studied via Box-Behnken response surface methodology. And then the formula optimiza- tion of biscuit was determined by Box-Behnken response surface methodology. Results showed that the optimized ex- traction parameters were fermentation temperature 35℃, fermentation time 23.5 h and inoculum 5%. Under the con- ditions, the yield of prepared DF was 79.20.21%. The water holding capacity, swelling capacity and water binding capacity of the prepared DF were 7. 260.13 g/g, 5. 790.06 mL/g, 5. 820.15 g/g, respectively. The optimized for- mula of biscuits was confirmed to be as followings： DF addition was 6% , oil addition was 30 % and ratio of baking soda to ammonium bicarbonate was 1.8. After P. praecox dregs fermentation, the purity and physicochemical proper- ties of the DF were improved, thus indicated that this fermentation method was feasible. Moreover, DF could signifi- cantly enhance the hardness of biscuit. This study provided reference for the development of Pueraria residue.