Study On The Technology And Physicochemical Properties Of Apple Pomace Dietary Fiber By Fermentation Of Trichoderma Viride

China has a large scale of apple cultivation,the production rank is forefront of the world,the large number of apple products leads to a seriously waste of apple pomace.It is polluted the environment and waste its quality as a good source of dietary fiber.In this essay,Hanfu Apple,Ralls Apple and Gala Apple are used as raw materials to study the effects of microbial fermentation（Trichoderma viride fermentation）Processing technology and its physical and chemical properties,provided the comprehensive utilization of apple pomace for a theoretical basement and guidance to the commercial production of apple pomace dietary fiber lay the test basis.Followings are key research findings:In the preparation of dietary fiber test of Trichoderma viride fermentation,the single factor test showed that the inoculation amount,temperature,time and pH value of the fermentation agent had a great effect on the DF content of the product.The four-factor three-level L9（34）orthogonal test is used to determine the fermentation of Trichoderma viride.The optimum conditions were as follows:the inculation amount of the fermentation agent is 12%,the temperature is 28 ℃,the time is 56h,and the pH is 7.3.Under the optimized conditions,TDF,IDF and SDF contents were higher than those of the original powder.The protein and water content of the apple pomace dietary fiber were decreased,and the ash content was improved compared with the original powder.In the apple pomace dietary fiber bleaching test,The single factor test showed that the concentration of H2O2 solution,pH value,culture temperature and culture time had great influence on the bleach effect of Trichoderma viride fermentation by Trichoderma viride fermentation method.Four-factor three-level L9（34）orthogonal test was used,The optimum conditions were as follows:pH9,H2O2 concentration 10%,bleaching temperature 50 ℃,bleach time 2h.In the physical and chemical experiment,the apple pomace dietary fiber product produced by Trichoderma viride fermentation method has good water holding capacity,swelling property and oil holding capacity.Under the condition of pH2.0,the apple pomace dietary fiber of the products of Cu²⁺ the maximum amount of binding,while the Pb²⁺,Cd2 +has a good maximum amount of binding.In summary,the quality of the apple pomace dietary fiber prepared by the fermentation of Trichoderma viride in this paperwork has been improved obviously.The fermentation process in this experiment is simple and unexpensive,which has been laid a solid foundation of the apple pomace into further large-scale of industrial production.