78results about How to "Increase soluble dietary fiber content" patented technology

The invention discloses a novel method for preparing wheat bran dietary fibers by taking wheat bran as a raw material. The wheat bran dietary fibers are dietary fibers enriched with araboxylan and the content is more than 16.08%. The novel method takes the wheat bran as the raw material and sequentially comprises the following process steps: pre-treating the raw material; rapidly extracting with an alkaline solution; carrying out ethanol precipitation; adding water to suspend again and blasting by steam; hydrolyzing compound protease; hydrolyzing compound amylase; carrying out secondary alcohol precipitation; and sieving. The dietary fiber product has high wheat bran dietary fiber yield and dietary fiber purity, and also has high content of araboxylan and high content of soluble dietary fibers; the product has good functional properties including water binding capacity, viscosity and the like, and has a plurality of physiological functions of relaxing bowel, controlling blood glucose, lowering blood fat, adjusting human immunity and preventing colon cancer and the like, so that high-quality raw material guarantees are provided for widely applying the wheat bran dietary fibers to foods.

The invention provides a production method of a high active corn bran dietary fiber and the product thereof, and belongs to the technology field of the agricultural product deep processing. The invention comprises that the corn bran raw material is mixed with the corn starch by proportion of 1:4 after being pulverized, and extrusion pressing and puffing are performed; enzymolysis is performed with high temperature-alpha-amylase, next, the high active corn bran dietary fiber is prepared through the enzymolysis with acid protease, through the centrifugal filtration, is molded by drying below 75 DEG C, and then the light yellow corn bran dietary fiber is produced. The invention technology can improve the microstructure and the composition of the corn bran dietary fiber, and the dissoluble dietary fiber content is improved by 10 to 40 percent; the component of starch as well as protein in the dietary fiber can be removed by using the technology of enzymatic hydrolysis, and the dietary fiber content can be up to 90 percent. The product corn bran dietary fiber with high purity and high activity meets the needs of the general consumers to the pure natural and high active dietary fiber food, and thereby, the product corn bran dietary fiber has a broad market development prospect.

The invention relates to a method for preparing soybean sauce rich in soluble dietary fibers, which comprises the following steps: (1) after bean dreg raw materials are mixed and sterilized, cooling the raw materials to between 40 and 50 DEG C, adjusting the pH to between 3.3 and 3.5, adding composite cellulase into the raw materials to carry out enzymolysis for 0.8 to 1.2 hours, and then raisingthe temperature to between 85 and 95 DEG C to inactivate the enzyme for 8 to 12 minutes; (2) after the enzyme is inactivated, grafting mildew to the raw materials, and culturing the raw materials for24 to 48 hours by shaking fermentation to obtain mature fermentation liquid; and (3) adding a quality modifier into the fermentation liquid, and blending and homogenizing the mixture to obtain a finished product of the soybean sauce rich in the soluble dietary fibers. The dietary fibers in the bean dregs are micronized through the actions of the cellulase and microbe so as to increase the amount of the soluble dietary fibers, eliminate the rough feeling and beany flavor of the bean dregs, increase the content of free amino acid and physiological active polypeptide, facilitate digestive absorption of nutrient contents, further improve the nutritional value of the bean dregs, and lay the foundation for large-scale industrialized production of functional soybean fiber sauce.

The invention provides a compound enzyme preparation and a beverage prepared by using the compound enzyme preparation, and relates to the technical field of foods and beverages. The compound enzyme preparation is prepared from amylase, cellulase, papain and glutamine transaminase. The compound enzyme preparation can effectively hydrolyze starch, fiber and protein, improve the content of soluble components of the starch, fiber and protein, and catalyze intramolecular and intermolecular covalent crosslinking of oat protein or polypeptide, so that the structure of the oat protein can be changed in the enzymolysis process, bitter peptides can be hidden, umami peptides can be exposed, and the enzymolysis efficiency can be improved. The problem that an existing oat plant protein beverage can generate bitter taste is effectively relieved; meanwhile, the compound enzyme preparation also has the effect of improving the emulsifying and stabilizing performance of the oat protein beverage, and the step of adding an emulsifying agent and a stabilizing agent for blending in the later period of the existing oat protein beverage is avoided.

The invention belongs to the technical field of feed compositions and relates to growing-period feed capable of promoting the development of digestive organs of laying hens and a preparation method. The growing-period feed is mainly prepared from the following raw materials in parts by weight: 45 to 60 parts of cereal, 8 to 15 parts of soybean meal, 1 to 8 parts of miscellaneous meal, 6 to 15 parts of bran, 3 to 8 parts of pomace, 2 parts of evening primrose meal, 0.8 to 1.5 parts of mountain flour, 0.8 to 1.5 parts of calcium hydrogen phosphate, 0.35 to 0.43 part of amino acid, 0.5 to 15 parts of vegetable oil, 1 part of compound premix, 0.05 to 0.2 part of prebiotics, 0.01 to 0.05 part of zinc methionine, 0.05 to 0.2 part of hydrolyzed tannic acid, 0.05 to 0.08 part of a compound enzyme preparation, 0.02 to 0.1 part of a mycotoxin adsorbent, 0.04 to 0.2 part of a mycotoxin degradation enzyme, 0.1 to 0.5 part of yeast hydrolysate and 1 to 5 parts of dietary fiber. By adopting the growing-period feed, indexes of all the digestive organs at a growing period of the laying hens are improved to different degrees.

The invention discloses a processing method of bamboo shoot fiber powder. The processing method comprises the following steps: removing shells, washing, dicing, immersing, rinsing, dehydrating, drying, puffing, crushing, sterilizing, sub-packaging, putting into a storage and packaging and the like. Oxalic acid and colloid in bamboo shoots can be removed by a series of operation. Compared with the prior art, the processing method has the following advantages that the machined bamboo shoot fiber powder is smooth and fine, and white, and has natural color and luster, fine and smooth mouth feel and fragrant flavor; the content of soluble dietary fibers, the water-holding power and the swelling force are improved to different extents; the bamboo shoot fiber powder can be stored under the environment at 0-5 DEG C and the guarantee period can be up to be more than 18 months; and the processing method is simple in operation conditions and is reliable; and the comprehensive utilization of bamboo shoot resources is realized and a production additional value of the bamboo shoots is improved.

The invention discloses biscuits containing modified dietary fibers sourced from carrot peel pomace and a preparation method of the biscuits. The biscuits are prepared from, by weight, 15-20 parts of the modified dietary fibers sourced from the carrot peel pomace, 100 parts of flour, 20-60 parts of butter, 1-11 parts of milk powder, 40-50 parts of eggs, 10-24 parts of sugar and 0-0.5 part of baking powder. A preparation method of the modified dietary fibers sourced from the carrot peel pomace comprises the following steps of adding cellulose and xylanase to extract of the modified dietary fibers sourced from the carrot peel pomace for enzymolysis and modification; and then conducting sedimentation, so that the modified dietary fibers sourced from the carrot peel pomace are obtained, and conducting drying after dehydration is completed. The biscuits contain the modified dietary fibers sourced from the carrot peel pomace; the modified dietary fibers are high in content of soluble dietary fibers, and expansibility, water-holding capacity, oil-holding capacity, cation exchange capacity, glucose adsorption capacity and cholesterol adsorption amount of the modified dietary fibers are all improved remarkably.

The present invention discloses a production technology of an enteromorpha prolifra fermented beverage prepared by mixed bacteria asynchronous fermentation. The enteromorpha prolifra fermented beverages are delicate and uniform, are free of precipitation and delamination, are light green in color, rich in enteromorpha prolifra and fermentation fragrance, sour, sweet and palatable in taste, and are free of fishy smell and other undesirable odors. The total sugar content of the products is no less than 5%, and the total acid content is 0.9-1.20%. The enteromorpha prolifra fermented beverages have the following advantages: firstly, the enteromorpha prolifra fermented beverage uses the enteromorpha prolifra as fermentation substrate, and the enteromorpha prolifra is rich in carbohydrates, proteins, coarse fibers, minerals, fats, vitamins and other nutrients, and particularly, the soluble dietary fiber content of the beverages is increased substantially, which improves the nutritional and functional properties of the fermented beverages; secondly, the mixed bacteria asynchronous fermentation using lactic acid bacteria, yeast and acetic acid bacteria improves the functional properties of the enteromorpha prolifra fermented beverages; and thirdly, the processing of the enteromorpha prolifra by desalination, color-protecting and deodorization not only preserves the nutritional active substances of the enteromorpha prolifra, but also maintains the fresh and fragrant seaweed flavor of the enteromorpha prolifra and improves the palatability of the products.

The invention relates to instant five-cereal porridge which is composed of an instant soup powder mixing package and a nutrient granule package, wherein the mass ratio between instant soup and nutrient granules is 1:4-6; the instant soup powder mixing package comprises, by mass, 2%-3% of black bean powder, 7%-8% of buckwheat, 6%-7% of white granulated sugar, 0.2%-0.3% of sodium carboxymethylcellulose, 0.008%-0.01% of aspartame, and the balance water. The nutrient granule package comprises, by mass, 19-21 parts of black rice flour, 26-27 parts of oat powder and 53-55 parts of peameal. The proteins of the instant five-cereal porridge are matched reasonably, bioavailability is improved, dietary fiber is increased, the dietary requirements for nutrition, convenience and diversification can be met, the soup is made with hot water when the instant five-cereal porridge is eaten, the nutrient granules are ready to enjoy when opened, and the instant five-cereal porridge is extremely convenient and fast to eat and healthy.

The invention discloses a preparation method of liquid acidic pectinase with strong stability, and belongs to the technical field of preparation of enzyme preparations. The preparation method of the liquid acidic pectinase with strong stability does not need addition of a chemical preservative and low-temperature treatment, and the liquid acidic pectinase with strong stability, which is stable and has a relatively long quality guarantee period, can be obtained by fermenting a crude enzyme solution and blending a concentrated solution by adopting a high-voltage pulse electric field at normal temperature, adding natural plant raw materials including a pectin decomposed product, a Chinese medicinal herb extract, modified dietary fibers and the like during blending, and then performing aseptic filtration and sterile filling. Experiments prove that the liquid acidic pectinase with strong stability, prepared by the method disclosed by the invention, has the total number of bacterial colonies of 75-110CFU/mL after being stored for 12 months at room temperature; and the enzyme activity loss rates of the liquid acidic pectinase which is stored for 12 months at 40 DEG C and 0 DEG C are 1.2-1.4% and 0.5-1.1% respectively.

The invention discloses a preparation technology of kidney bean dreg dietary fibers. Kidney bean dregs serve as main raw materials of the kidney bean dreg dietary fibers, and final products are obtained through raw material pretreatment, alkali treatment, washing, enzyme hydrolysis, enzyme deactivation, washing, dynamic high pressure micro-jetting treatment, spray drying and ultra-micro pulverizing. The preparation technology of the kidney bean dreg dietary fibers comprises the steps of raw material pretreatment, alkali treatment, washing, enzyme hydrolysis, enzyme deactivation, washing, dynamic high pressure micro-jetting treatment, spray drying and ultra-micro pulverizing. The dietary fibers prepared by using the preparation technology are high in solubility, are in a milk white color, are fine and smooth in taste, can serve as directly-eaten dietary therapy type dietary fiber products and can further serve as food additives or dietary fiber enhancers to be added in foods such as yoghourt and bread.

The invention provides a preparation method for a feed additive with an antioxidation function, which is characterized by comprising the specific steps of: first step: preparing a bacterium fermentation culture medium, inoculating Bacillus natto to the fermentation culture medium and culturing to obtain a seed liquid; second step: cleaning Fagopyrum tataricum shell, sterilizing, adding molasses, calcium carbonate, magnesium sulfate and calcium chloride to be used as a fermentation substrate, inoculating the seed liquid obtained in the first step to the fermentation substrate, placing the fermentation substrate in a fermentation tank and carrying out solid-state fermentation; and third step: drying the fermentation product obtained in the second step, crushing and screening to obtain the feed additive with the antioxidant function. The preparation method provided by the invention performs solid-state fermentation on the Fagopyrum tataricum shell by Bacillus natto, degrades the anti-nutritional factors in the Fagopyrum tataricum shell, improves the contents of rutin, SOD (superoxide dismutase) and soluble dietary fibers, produces a certain amount of organic acids and endows feed a special flavor, improves the oxidation resistance of feed, and improves the resistance and the meat quality of pork pig.

The invention provides an extraction method of seaweed dietary fibers. The method comprises the steps of firstly performing steam explosion cell disruption pretreatment on seaweed, then performing three times of enzymolysis, acid and alkali treatment, and fishy smell elimination, activation and extraction in sequence to obtain the seaweed dietary fibers. A method combining chemical reagents and enzyme reagents is adopted by the invention to extract the seaweed dietary fibers, and the extraction rate of the dietary fibers is high; the extraction method provided by the invention has the advantages that the damage to soluble dietary fibers is small, the soluble dietary fiber content in the prepared dietary fibers is high, the expansibility and water-holding power of the dietary fibers are relatively high, and no fishy smell exists; the prepared dietary fibers have relatively good physiological functions and is beneficial to intestinal tract movement, saccharides and lipid metabolism and the like.

The invention provides a method for improving the content of soluble dietary fibers in Tibet Barley Aojiru. The method comprises the following steps: 1, preprocessing a raw material: crushing and sieving lyophilized Tibet Barley seedlings with a height of 15-30 cm; step 2, fermenting: fermenting Tibet Barley powder obtained in step 1 by using Rhizopus oryzae, and sterilizing the fermented Tibet Barley powder; 3, acidolyzing: adding an appropriate amount of water to a fermentation product obtained in step 2, and adjusting the pH value with hydrochloric acid in order to carry out acidolysis; 4,carrying out enzymatic hydrolysis: adding xylanase and cellulose to a product obtained in step 3; 5, carrying out alcohol precipitation: carrying out suction filtration on a product obtained in step 4to obtain a filtrate, dropwise adding ethanol to the filtrate, standing the obtained solution overnight, and performing centrifugation to obtain a precipitate; and 6, carrying out vacuum freezing drying: re-dissolving the obtained precipitate, carrying out rotary evaporation concentrating, and performing vacuum lyophilization. The soluble dietary fibers in the Tibet Barley Aojiru prepared in theinvention can be used as a health food or an additive thereof, and the product can reduce the postprandial blood sugar level, lower cholesterol, prevent cardiovascular diseases and resist tumors.

The invention discloses lotus seedpod dietary fiber vermicelli which comprises the following ingredients, by weight, 4-6 parts of lotus seedpod dietary fiber, 95-105 parts of flour, 0.1-1.5 parts of salt and 35-39 parts of water. The invention also discloses a preparation method of lotus seedpod dietary fiber vermicelli. The preparation method comprises the following steps: preparing lotus seedpod dietary fiber, mixing, standing, pressing flour, drying and preparing the lotus seedpod dietary fiber vermicelli. As the modified lotus seedpod dietary fiber is added into vermicelli, the lotus seedpod dietary fiber vermicelli has fine mouthfeel, little impurity sense and peculiar color and flavor and contains relatively high addition amount of dietary fiber.

The invention relates to chicken juice and wheat bran purple potato chips. The chicken juice and wheat bran purple potato chips are made from the following raw materials in parts by weight: 400-430 parts of whole purple potato flour, 110-120 parts of whole potato flour, 50-60 parts of bananas, 60-70 parts of fresh milk, 25-30 parts of wheat bran, 15-20 parts of white funguses, 1-2 parts of lactic acid bacteria, 60-70 parts of tomatoes and the like. When potato chips are deep-fried, acrylamide which is a carcinogen can be produced, and fruit juice is used for soaking the potato chips so as to restrain the generation of the acrylamide. According to the chicken juice and wheat bran purple potato chips disclosed by the invention, tomato juice is used for soaking the potato chips, and then the potato chips which are soaked in the tomato juice are deep-fried, so that the generation of the acrylamide namely the carcinogen can be effectively restrained; the wheat bran and the white funguses, which are fermented with the lactic acid bacteria, are added, so that the content of soluble dietary fibers is increased, after people absorb the soluble dietary fibers, the squirm of intestinal tracts is facilitated, and enabling toxic substances to be discharged out of human bodies in time is facilitated; traditional Chinese medicine extracts of glossy ganoderma, rhizoma polygonati, Chinese yam, dried orange peel, radix codonopsis and the like are matched, so that the chicken juice and wheat bran purple potato chips have certain efficacies of nourishing bodies and enhancing immunity.

The invention discloses a preparation method of black soybean hull dietary fiber and belongs to the technical field of food processing. The preparation method includes: (1), removing black soybeans and impurities in black soybean hull; (2), smashing the black soybean hull which is selected and clean, and collecting black soybean hull powder passing a 40-mesh screen; (3), mixing the black soybean powder with an HCl-alcohol solution according to a material-liquid ratio of 1:10 for soaking for 65-80 h; (4), using a NaOH solution to adjust the solution after soaking to neutral; (5), filtering the neutral solution, and using 95% alcohol of a material-liquid ratio of 1:10 to flush filter residue twice; (6), disposing the filter residue after being washed in an oven of 60 DEG C for drying to obtain the black soybean hull dietary fiber. In the preparation method, the black soybean hull is used as a raw material for the first time and the HCl-alcohol solution is used for soaking modification of the black soybean hull powder, so that content of soluble dietary fiber in the black soybean hull is increased to improve nutritional value of the black soybean hull.

The invention belongs to the technical field of food processing, and relates to a modification method of dietary fibers. The modification method of the dietary fibers comprises the following steps: (1) uniformly mixing an extracted dietary fiber with distilled water so as to obtain a mixture, putting the mixture into subcritical water equipment so as to be subjected to processing at 105-160 DEG Cfor 10-60 minutes, carrying out concentration so as to obtain a concentrate, performing freeze-drying on the concentrate together with residues, and carrying out crushing so as to obtain a modified dietary fiber A; (2) adding distilled water into the modified dietary fiber A, adjusting the pH value to 3-8, and adding 0.1-1.0% of mixed enzymes composed of cellulase and xylanase so as to be subjected to enzymatic hydrolysis at 30-60 DEG C for 1-6 hours, thereby obtaining an enzymatic hydrolyzate; and (3) performing enzyme inactivation on the enzymatic hydrolyzate, and carrying out evaporating-concentrating, freeze-drying and crushing so as to obtain a modified dietary fiber B. The modification method of the dietary fibers disclosed by the invention is capable of significantly increasing content of soluble dietary fibers in total dietary fibers; and moreover, the obtained modified dietary fibers have significantly improved water-holding capacity, oil-holding capacity, expansive force, cholesterol adsorption capacity and nitrite ion adsorption capacity.