混菌发酵联合分段控温工艺提高柑橘皮渣可溶性膳食纤维含量

doi:10.3969/j.issn.1004-1524.2019.03.18

浙江农业学报 ›› 2019, Vol. 31 ›› Issue (3): 474-479.DOI: 10.3969/j.issn.1004-1524.2019.03.18

混菌发酵联合分段控温工艺提高柑橘皮渣可溶性膳食纤维含量

曹艳¹, 范铭², 童创¹, 陆胜民^1,*, 杨颖¹, 邢建荣¹, 郑美瑜¹, 唐伟敏¹, 刘哲¹

1.浙江省农业科学院食品科学研究所,农业农村部果品采后处理重点实验室,浙江省果蔬保鲜与加工技术研究重点实验室,浙江杭州 310021;
2.浙江师范大学化学与生命科学学院,浙江金华 321004

收稿日期:2018-02-08 出版日期:2019-03-25 发布日期:2019-04-08
通讯作者: *陆胜民,E-mail: lushengmin@hotmail.com
作者简介:曹艳(1985—),女,山西吕梁人,博士,助理研究员,主要从事果品加工(微生物发酵方向)相关研究。E-mail: caoyan_115@163.com
基金资助:
公益性行业(农业)专项(201303076-05)

Improving soluble dietary fiber content of citrus peel and pomace by fermentation with mixed strains combined with two-stage temperature control

CAO Yan¹, FAN Ming², TONG Chuang¹, LU Shengmin^1,*, YANG Ying¹, XING Jianrong¹, ZHENG Meiyu¹, TANG Weimin¹, LIU Zhe¹

1. Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China;
2. College of Chemistry and Life Sciences, Zhejiang Normal University, Jinhua 321004, China

Received:2018-02-08 Online:2019-03-25 Published:2019-04-08

摘要/Abstract

摘要： 为提高柑橘皮渣的利用率,以脐橙皮渣为原料,通过混菌发酵联合分段控温工艺生产高品质膳食纤维,即在脐橙皮渣固体发酵培养基中先接种植物乳杆菌,28 ℃发酵2 d后接种青霉菌,28 ℃继续发酵5 d后,加入1.5倍体积无菌水,45 ℃、100 r·min^-1放置24 h。发酵产物中可溶性膳食纤维(SDF)和总膳食纤维(TDF)分别达到42.0%和90.8%以上,SDF/TDF达到46.2%,比未发酵柑橘皮渣分别提高3.08倍、50.1%和1.72倍,SDF含量及SDF/TDF比单独青霉菌恒温(28 ℃)发酵产物中对应指标分别提高33.8%和30.1%。说明混菌发酵联合分段控温工艺可显著提高脐橙皮渣中SDF含量。该工艺对蜜柑和胡柚皮渣发酵生产高品质膳食纤维具有良好的适用性。

关键词: 柑橘皮渣, 膳食纤维, 混菌发酵, 分段控温

Abstract: The peel and pomace of Gannan navel orange were fermented to produce dietary fiber by mixed strains combined with two-stage temperature control in order to promote the utilization efficiency of citrus peel and pomace. The fermentation mode of inoculating mixed strains in sequence combined with two-stage temperature control was adopted. Specifically, Lactobacillus plantarum was inoculated firstly in the solid medium based on navel orange peel and pomace, and was cultured at 28 ℃ for 2 days. Then, Penicillium sp. CIs14 was inoculated in the medium containing L. plantarum, and was cultured at 28 ℃ for 5 days. The culture medium after fermentation was mixed with 1.5 times volume of sterile water and was placed in the shaker with 100 r·min^-1 speed at 45 ℃ for 24 h. The contents of soluble dietary fiber (SDF) and total dietary fiber (TDF) in the citrus peel and pomace after fermentation were more than 42.0% and 90.8% respectively, and SDF/TDF reached 46.2%. The contents of SDF, TDF and SDF/TDF were increased by 3.08 folds, 50.1% and 1.72 folds, respectively, compared with those in the original navel orange peel and pomace. The content of SDF and SDF/TDF were increased by 33.8% and 30.1%, respectively, compared with those in the navel orange peel and pomace fermented by Penicillium sp. CIs14 only at constant temperature (28 ℃). Therefore, the fermentation mode of inoculating mixed strains in sequence combined with two-stage temperature control could improve the content of SDF in navel orange peel and pomace effectively. In addition, this fermentation mode had good universality for other kinds of citrus peel and pomace to produce dietary fiber with high quality.

Key words: citrus peel and pomace, dietary fiber, mixed strains fermentation, two-stage temperature control

中图分类号:

S188
S609.9

曹艳, 范铭, 童创, 陆胜民, 杨颖, 邢建荣, 郑美瑜, 唐伟敏, 刘哲. 混菌发酵联合分段控温工艺提高柑橘皮渣可溶性膳食纤维含量[J]. 浙江农业学报, 2019, 31(3): 474-479.

CAO Yan, FAN Ming, TONG Chuang, LU Shengmin, YANG Ying, XING Jianrong, ZHENG Meiyu, TANG Weimin, LIU Zhe. Improving soluble dietary fiber content of citrus peel and pomace by fermentation with mixed strains combined with two-stage temperature control[J]. , 2019, 31(3): 474-479.

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混菌发酵联合分段控温工艺提高柑橘皮渣可溶性膳食纤维含量

Improving soluble dietary fiber content of citrus peel and pomace by fermentation with mixed strains combined with two-stage temperature control

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