乳酸菌发酵法制备茶渣可溶性膳食纤维的工艺研究

Study on preparation technology of soluble dietary fiber extracted from tea residue by Lactobacillus fermentation

摘要: 以茶渣为原料,采用保加利亚乳杆菌和嗜热链球菌(1∶1)混合菌为发酵菌种,研究以微生物发酵法制备茶渣可溶性膳食纤维(SDF)的最佳工艺参数。通过单因素实验,探讨了接种量、发酵温度、发酵时间和料液比等因素对发酵工艺的影响,利用L9(34)正交实验对茶渣SDF的制备工艺进行优化。结果表明:发酵法制备茶渣SDF的最佳工艺条件为:接种量为3%,发酵温度40℃,发酵时间25h,料液比1∶10(g/mL),在此条件下得到的茶渣SDF的平均得率可达10.99%。

Abstract: Taking tea residue as the raw material, soluble dietary fiber (SDF) was prepared by mixed strain of Lactobacillus bulgaricus and Streptococcus thermophilus fermentation (1∶1) . Effect of inoculating volume, fermentation temperature, fermentation time and ratios of material and liquid on yield of SDF were investigated, the fermentation conditions were optimized by single-factor experiments and orthogonal test. The result showed that the optimum condition of extracting SDF was as follows:inoculating volume 3%, fermentation temperature 40℃, fermentation time 25h, ratio of material and liquid by 1∶10. Under these conditions, the average SDF yield was 10.99%.