Technology for preparing functional dietary fiber through myrica ruba marc enzymolysis

A technology of dietary fiber and bayberry pomace, which is applied in the directions of food preparation, food science, application, etc., achieves the effects of low production cost, good quality and alleviating hunger.

Inactive Publication Date: 2007-11-28
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] What the present invention aims to solve is the technical problem of preparation existing in the preparation of functional dietary fiber from red bayberry pomace

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Red bayberry pomace preparation: The bayberry pomace after squeezing the bayberry juice is directly used for later use.

[0015] Organic solvent extraction: take by weighing the pomace after the red bayberry juice that folds dry powder 250g (red bayberry pomace after squeezing the juice is through 60~80 ℃ of temperature drying pulverizations, the dry powder weight after crossing 80~100 mesh sieves), Put it in a closed container and seal and extract with ether to remove the lipids in the bayberry pomace. The amount of ether added is based on submerging the pomace. After leaching for 24 hours, the organic solvent is recovered by pressure filtration, the red bayberry pomace is dried, the residual organic solvent in the red bayberry pomace is removed, and ether is recovered. Here is the weight of dry powder

[0016] Cellulose enzymatic hydrolysis: add 20 mL / g of phosphate buffer solution (red bayberry pomace dry matter weight) of pH=4.5 to the degreased and dried red baybe...

Embodiment 2

[0025] Red bayberry pomace was recovered, dried at 60°C, crushed, and passed through a 80-mesh sieve.

[0026] Organic solvent leaching: Weigh 300g of dry powder, put it in a closed container, and seal it with ether for extraction to remove the lipids in the bayberry pomace. The amount of ether added is based on submerging the pomace. After leaching for 25 hours, the organic solvent is recovered by pressure filtration, the red bayberry pomace is dried, the residual organic solvent in the red bayberry pomace is removed, and ether is recovered.

[0027] Cellulose enzymatic hydrolysis: add 20mL / g of phosphate buffer solution (red bayberry pomace dry matter weight) of pH=5.5 to the degreased and dried red bayberry pomace, the enzyme concentration is 0.3%, and the enzyme activity is 6u / mL cellulose Enzyme solution, at 120rpm, in a 55°C water bath, digest for 1 hour, then raise the temperature to 100°C, and keep for 5 minutes to inactivate the enzyme.

[0028] Alcohol analysis: The...

Embodiment 3

[0036] Red bayberry pomace was recovered, dried at 60°C, crushed, and passed through a 80-mesh sieve.

[0037] Organic solvent extraction: Weigh 500g of dry powder, put it in a closed container, seal and extract with ether, to remove the lipids in the bayberry pomace, the amount of ether added is based on submerging the pomace. After leaching for 23 hours, press filtration to recover the organic solvent, dry the red bayberry pomace, remove the residual organic solvent in the red bayberry pomace, and recover ether.

[0038] Cellulose enzymatic hydrolysis: add 20mL / g of phosphate buffer solution (20mL / g of red bayberry pomace dry matter weight) of pH=5 to the degreased and dried red bayberry pomace, the enzyme concentration is 0.5%, and the enzyme activity is 8u / mL cellulose Enzyme solution, at 120rpm, in a 60°C water bath, for 2 hours, then raise the temperature to 100°C, and keep for 5 minutes to inactivate the enzyme.

[0039] Alcohol analysis: The degraded enzymolysis solut...

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PUM

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Abstract

The present invention discloses the technological process of enzymolyzing bayberry fruit dregs to prepare functional diet fiber. The technological process includes the following steps: defatting bayberry fruit dregs, adding pH 4.5-5.5 phosphate buffering solution in 15-20 ml/g and 0.1-0.5 % enzyme concentration and 5-10 U/ml enzyme activity cellulolytic enzyme solution, enzymolysis at 100-120 rpm and 55-60 deg.c for 1-2 hr, alcohol separating, and vacuum drying to obtain functional diet fiber. The simple technological process changes waste into valuable functional diet fiber and is environment friendly.

Description

technical field [0001] The invention belongs to the field of deep processing of agricultural and sideline product waste, and relates to a technology for preparing functional dietary fiber by enzymatically hydrolyzing waxberry pomace discarded after processing red bayberry. Background technique [0002] Waxberry (Myrica rubra Sieb. et Zucc) originates in China and is a kind of characteristic fruit in our country. But because red bayberry is concentrated on the market, the supply time is short, and it is not easy to keep fresh, the fresh eating rate of red bayberry has only 20~30%, and most of them are used in the red bayberry processing industries such as the production of red bayberry fruit wine, red bayberry fruit juice. However, every deep processing of 100 tons of fresh bayberry will produce about 3 tons of bayberry pomace. And fresh red bayberry pomace is extremely perishable, and while causing waste of resources, it also brings certain damage to the ecological environm...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L1/308A23L1/212A23L33/22
Inventor 倪亮石伟勇邱乐丰汤少红贾燕芳罗光恩何延钱觉寿
Owner ZHEJIANG UNIV
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