响应面法优化发酵法提取枣渣中不溶性膳食纤维提取工艺优化

Applying response surface methodology to optimize extraction of insoluble dietary fiber from jujube residues using fermentation

以枣渣为原料,利用保加利亚乳杆菌、嗜热链球菌、植物乳酸菌等复合发酵提取枣渣中不溶性膳食纤维(IDF)。以枣渣IDF得率为响应值,对复合菌发酵工艺条件进行响应面法优化研究,并测定持水力、膨胀性及持油力等功能特性。结果表明,最佳提取的工艺条件为:当复合菌种配比1∶1∶1,接种量为0.5%时,料液比为1∶19.7,发酵温度为30℃,发酵时间为16h。此条件下IDF的得率为18.13%,与理论值18.1485%相差0.019%,表明实际测量值与理论值之间拟合度良好,持水力、膨胀性及持油力分别为3.03±0.15 g/g,4.51±0.04 m L/g,1.72±0.14 g/g。枣渣中IDF可作为一种优质膳食纤维同时还可用在食品添加剂或保健食品中。

Insoluble dietary fiber （IDF） was extracted from jujube residue by fermentation.With the jujube residues as raw material, the use of Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus plant and other bacteria for fermentation.Taking the yield of IDF as the response value.The reaction conditions of the fermentation process were studied, and the functional property such as water holding capacity, swelling property and oil holding capacity were measured. The results showed that the best extraction conditions were as follows ： when the ratio of compound bacteria was 1 ： 1 ： 1 and the inoculation amount was 0.5%, the ratio of material to liquid was 1 ： 19.7, the fermentation temperature was 30 ~C and the fermentation time was 16h.Under this condition, the yield of IDF is 18.13%, which is 0.019% from the theoretical value of 18.1485%, which indicates that the tit between the actual measured value and the theoretical value is good. The water holding capacity, swelling property and oil holding capacity of dietary fiber are 3.03 ± 0.15g/g, 4.51 ± 0.04 mL/g, 1.72 ± 0.14g/g, respectively. Insoluble dietary tiber from jujube residues can be used as a high quality dietary tiber at the same time can also be used in food additives or health food.