Method for preparing nano-grade dietary fibers from burdock dregs

A technology of dietary fiber and burdock dregs, which is applied in the field of food processing, can solve the problems of blocked burdock root export, high specification requirements, and affecting planting benefits, and achieve the effects of simple procedures, high product quality, and improving people's health

Inactive Publication Date: 2010-06-16
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, as a kind of vegetable with fat fleshy roots for consumption, it has been favored by people in many countries. In my country, it is mainly artificially planted in Jiangsu, Shandong and other places and exported to earn foreign exchange. However, the international market has higher specifications for export products, resulting in The export of burdock roots is blocked, and waste products are piled up, which affects the planting efficiency and causes environmental pollution

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Mix the burdock dregs, medium-temperature α-amylase, and protease that have been mechanically crushed and passed through a 40-mesh sieve with water. °C, pH value 7.0, constant stirring and constant temperature reaction for 60min. Filtrate, and vacuum dry the filter residue at 60°C; adopt high-energy nano-ball milling technology, zirconia balls (diameter 6-10mm) are used as the grinding medium, the ball-to-material ratio is 0.5:1, and the time is 8 hours. Below 30°C, the average particle size is 253nm burdock residue dietary fiber (fiber purity is 84%, fiber extraction rate is 92%).

Embodiment 2

[0018] Mix the burdock dregs, medium-temperature α-amylase, and protease that have been mechanically crushed and passed through a 40-mesh sieve with water. °C, pH value 6.0, constant stirring and constant temperature reaction for 40min. Filtrate, and vacuum dry the filter residue at 60°C; adopt high-energy nano-ball milling technology, zirconia balls (diameter 6-10mm) are used as the grinding medium, the ball-to-material ratio is 1:1, and the time is 8 hours. Below 30°C, burdock residue dietary fiber with an average particle size of 253nm (fiber purity 80%, fiber extraction rate 91%) is obtained.

Embodiment 3

[0019] Example 3: Mix the burdock residue, medium-temperature α-amylase, and protease that have been mechanically crushed through a 40-mesh sieve with water, and the proportions are: 1 kg of burdock residue, 0.10 L of medium-temperature α-amylase, 0.01 kg of protease, and 50 L of water ; At a temperature of 70°C and a pH value of 6.5, constant stirring and constant temperature reaction was carried out for 80 minutes. Filtrate, and vacuum dry the filter residue at 60°C; adopt high-energy nano-ball milling technology, zirconia balls (diameter 6-10mm) are used as the grinding medium, the ball-to-material ratio is 2:1, and the time is 8 hours. Below 30°C, burdock residue dietary fiber with an average particle size of 253nm (fiber purity 83%, fiber extraction rate 90%) is obtained.

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Abstract

The invention relates to a method for preparing nano-grade dietary fibers from burdock dregs, belonging to the technical field of food processing. The method comprises the following steps of: taking waste dietary fibers of burdock after synanthrin is extracted as raw materials; adding alpha-amylase and a protease preparation, and efficiently extracting the dietary fibers under the condition of warm water; and then further preparing the nano-grade dietary fibers of the burdock dregs by a high-energy nano ball mill. The invention relates to multiple fields, such as baking foods, beverages, sweets, seasonings, dairy products, diabetes patient foods, weight-losing foods, and the like. The production process realizes the continuous production, has the advantages of simple process, easy automatic control, low cost, high product quality, higher science and technology additional value and extensive potential market, can greatly enhance the value of agricultural and sideline products and has important significance in enhancing the health level of people and higher social benefits and economic benefits.

Description

technical field [0001] The invention relates to a method for preparing nano-scale dietary fiber from burdock dregs, belonging to the technical field of food processing. Background technique [0002] Dietary fiber, usually refers to the part of the compound that cannot be digested by human endogenous enzymes, mainly comes from edible plant cell wall residues (cellulose, hemicellulose, lignin, etc.), and can be detected by existing assay methods . A large amount of data shows that dietary fiber can reduce the incidence of chronic diseases such as constipation, colon cancer, obesity, coronary heart disease, etc., so it is listed as the "seventh type of nutrient" that can regulate body functions after the traditional six nutrients. [0003] Burdock (Arctium Lappa L.), also known as herbaceous seeds, burdock, radish, ginseng, etc., is a biennial or perennial large herb of the genus Arctium in the family Asteraceae, and it is also a medicinal and edible plant. According to liter...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/28A23L1/214A23L1/308A23L33/22
Inventor 张涛江波缪铭胥晶
Owner JIANGNAN UNIV
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