以绿色木霉和米根霉为发酵菌种，制备脐橙皮膳食纤维，以膳食纤维得率为参考指标，通过单因素及正交试验以优化最佳制备条件，结果表明：最佳制备条件为接种比例（绿色木霉:米根霉）3:2；发酵温度25 ℃；发酵pH值为6.5；发酵时间为3 d。此时，所得的发酵产物中，SDF、IDF以及TDF得率分别为32.93%、49.87%、82.80%，持水力和溶胀性分别为6.12 g/g、15.29 mL/g。

Dietary fiber from peel of Citrus sinensis Osbeck was prepared by fermentation of Trichoderma viride and Rhizopus oryzae. The optimal medium composition was found by single factor and orthogonal design method as follows: Trichoderma viride-Rhizopus oryzae ratio 3:2, fermentation temperature 25 ℃, pH 6.0 and fermentation time 3d. Under the optimal conditions, SDF, IDF and TDF were 32.93%, 49.87% and 82.80%, respectively. The expansibility and water-holding capacity of dietary fiber were 14.5 mL/g and 6.23 g/g, respectively.