Improvement of fiber palatability of bean curd residue mixed with apple marc by solid state fermentation

In order to improve the dietary fiber palatability of fermented bean curd residue, some amount of the apple marc in which the sugar was utilized for improving the efficiency of fermentation was mixed with the bean curd residue fermented by inoculating Saccharomyces cerevisiaewas, and the solid state fermentation conditions were optimized.The more appropriate fermentation condition optimized by single factor and the orthogonal test method was adopted with the condition of substrate pH 8, the fermentation temperature 22℃, the bean curd residue and apple marc quanlity ratio 2:1, inoculum 8% and fermentation time 48 h. Under the optimized fermentation condition, the crude fiber mass fraction in the mixture of bean curd residue and the apple marc decreased from 107.8 mg/g before the fermentation to 64.2 mg/g after the fermentation, and the degeneration rate of crude fiber was 40.45%. The solid state fermentation by adding the apple marc can enormously improve the palatability of bean curd residue，which can be widely used as raw material of health foods.