文献类型：期刊文献

中文题名：茯苓渣膳食纤维提取工艺研究及其在曲奇饼干中的应用

英文题名：The Preparation of Poria cocos Residue Dietary Fiber by Fermentation and Its Application in Cookies

作者：吴德智 熊雨 唐承金 周兴祝 李小红

机构：[1]贵州理工学院

第一机构：贵州理工学院

年份：2017

卷号：38

期号：13

起止页码：88-95

中文期刊名：食品研究与开发

外文期刊名：Food Research and Development

收录：CSTPCD;;北大核心:【北大核心2014】；

基金：阳市科技局"创客空间"项目(筑科合同[20151001]2-7号);贵州省科学技术基金计划(黔科合LH字[2016]7094);贵州省大学生创新创业项目(201514440020)

语种：中文

中文关键词：茯苓;发酵;膳食纤维;曲奇饼干;Box-Behnken响应面法;混料设计

外文关键词：Poria cocos residue;fermentation;dietary fiber;cookies;Box-Behnken response surface metho-dology;mixture design

摘要：以茯苓渣为原料,按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,以膳食纤维提取率为评价指标,通过单因素试验考察发酵温度、发酵时间、菌种接种量后用Box-Behnken响应面优化发酵法制备茯苓渣膳食纤维的工艺条件;并以感官评分为指标,通过混料试验设计优化该膳食纤维曲奇饼干的配方。结果表明,发酵法制备茯苓渣膳食纤维的最佳工艺为:发酵温度40℃,接种量6%,发酵时间20 h,此条件下膳食纤维提取率为(67.12±0.18)%,其持水力、溶胀性、结合水力分别(7.32±0.23)g/g、(5.31±0.08)m L/g、(5.65±0.19)g/g。曲奇饼干的配方为膳食纤维添加量5.4%、蛋液添加量14.5%、黄油添加量24.0%、细砂糖添加量11%。茯苓渣经发酵后,膳食纤维的纯度和物化性质均得到提高,其曲奇饼干感官品质良好,为茯苓综合开发利用提供借鉴。
Poria cocos residue were fermented by Lactobacillus bugaicus and Streptococcus thermophilus（ratio 1：1） to prepared dietary fiber （DF）. On the basis of single factor experiment, effects of amounts of fermenta-tion temperature, time and inoculum were studied via Box-Behnken response surface methodology. And then formula optimization of cookies was determined by mixture design. Study results showed that the optimized ex-traction parameters were fermentation temperature 40 ℃, fermentation time 20 h, inoculum 6 %. Under the conditions, the yield of prepared DF was（67.12±0.18）%. The water holding capacity, swelling capacity, water binding capacity of the prepared DF were（7.32±0.23） g/g,（5.31±0.08） mL/g,（5.65±0.19） g/g, respectively. The optimized formula of cookies was confirmed to be as followings：DF addition 5.4%, egg addition 14.5%, butter addition 24.0%, and sugar addition 11%. After Poria cocos residue fermentation, the purity and physic-ochemical properties of the DF were improved, which indicated that fermentation method was a feasible method of DF preparation. And cookies could significantly enhance taste. This study could be used as a reference for the development of Poria cocos residue.