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以中华寿桃桃渣为材料,分析研究鲜桃渣在堆放过程中发酵对其膳食纤维各成分的影响。在室温下将桃渣挤压存放在无菌器皿中,压紧尽可能排除氧气并加盖封存以模拟其因完全隔离氧气而发生的厌氧发酵;另取桃渣存放在无菌器皿中,不断搅拌使其间隙增大以模拟其因接触氧气而发生的好氧发酵。结果表明:在15 d的好氧发酵中桃渣中,总膳食纤维、纤维素和水溶性果胶含量分别下降14.9%、17.1%和14.4%,可溶性膳食纤维含量上升了7.7%,总果胶含量变化不大;而在15 d的厌氧发酵中,桃渣中总膳食纤维、纤维素和水溶性果胶含量分别下降20.4%、10.4%和9.86%,可溶性膳食纤维含量上升了13.7%,总果胶含量下降了1.03%。因此在5~7 d内及时处理鲜桃渣可有利于其膳食纤维各成分的有效利用。
The peach residue of Zhonghua Shou was used as the material to analyze the influence of the fermentation on the composition of dietary fiber of fresh peach residue during the stacking process. The peach residue was squeezed at room temperature in an aseptic vessel, squeezed to remove oxygen as much as possible and capped to simulate anaerobic fermentation due to complete oxygen isolation; peach residue was stored in a sterile vessel, Constant agitation increases the clearance to simulate aerobic fermentation that occurs due to exposure to oxygen. The results showed that the contents of total dietary fiber, cellulose and water-soluble pectin decreased by 14.9%, 17.1% and 14.4%, soluble dietary fiber content increased by 7.7% The contents of total dietary fiber, cellulose and water-soluble pectin in peach residue decreased by 20.4%, 10.4% and 9.86%, soluble dietary fiber content increased by 13.7% in 15 days anaerobic fermentation, Total pectin content decreased by 1.03%. Therefore, timely treatment of fresh peach dregs within 5 ~ 7 days can be beneficial to the effective utilization of each component of dietary fiber.