谢贵各^*，桑振亮，冯桂宝，白泽斌

（青援食品有限公司，山东临沂 276400）

摘要：利用植物乳杆菌与米曲霉对麦麸进行了共同发酵改性，二者分别按照0.5‰与1.5‰进行混合接种，28～32 ℃发酵3 d，经进一步处理后获得改性麦麸。经发酵改性后，麦麸中阿魏酸由改性前的23.76 μg/g 提高到185.24 μg/g，总酚酸含量由改性前1 530.13 μg/g提高到7 428.55 μg/g，而植酸则由改性前4.83 mg/g下降到3.32 mg/g，蛋白质、钙等含量均有所提高，而脂肪、碳水化合物、粗纤维等均有不同程度的下降。改性后麦麸的可食用价值得到了较大提高。菊粉属新食品原料，其本身含有较多的天然可溶性膳食纤维，本研究以改性麦麸与菊粉为主要原料，辅以燕麦片、荞麦粉、牛奶、黄油、麦芽糖醇等成分，开发出一款高膳食纤维营养饼干。

关键词：植物乳杆菌；米曲霉；改性麦麸；菊粉；高膳食纤维营养饼干

中图分类号：TS213.22   文献标识码：A    文章编号：1674-506X（2023）06-0096-0007

Study on Making High Dietary Fiber Nutritiou Biscuit by Using Inulin and Modified Wheat Bran

XIE Guige^*, SANG Zhenliang, FENG Guibao, BAI Zebin

（Qingyuan Foodstuff Co., Ltd., Linyi Shandong 276400, China）

Abstract：Lactobacillus plantarum and Aspergillus oryzae were inoculated at 0.5‰ and 1.5‰ respectively, fermented at 28～32 ℃ for 3 days, and the modified wheat bran was obtained after further treatment. After fermentation modification, ferulic acid increased from 23.76 μg/g to 185.24 μg/g, total phenolic acid content increased from 1 530.13 μg/g to 7 428.55 μg/g, and phytic acid decreased from 4.83 mg/g to 3.32 mg/g. The contents of protein and calcium were increased, while the contents of fat, carbohydrate and cellulose were decreased to varying degrees. The edible value of modified wheat bran was greatly improved. Inulin is a new food raw material, which contains more natural soluble dietary fiber. In this study, modified wheat bran and inulin were used as the main raw materials, supplemented with oatmeal, buckwheat flour, milk, butter, maltitol and other ingredients to develop a high dietary fiber nutritional biscuit.

Keywords：Lactobacillus plantarum; Aspergillus oryzae; fermented wheat bran; inulin; high dietary fiber nutrition biscuit

doi：10.3969/j.issn.1674-506X.2023.06-016

收稿日期：2023-01-03

作者简介：谢贵各（1988-），女，硕士，工程师。研究方向：食品工程。

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引用格式：谢贵各,桑振亮,冯桂宝,等.利用菊粉与改性麦麸制作高膳食纤维营养饼干的研究[J].食品与发酵科技,2023,59(6):96-102.