Processing method of using bean vermicelli leftovers for preparing dietary fiber substitute materials

A dietary fiber and processing method technology, applied in the field of preparation of dietary fiber substitutes, can solve problems such as environmental pollution and waste of resources, achieve broad market prospects, reduce calorific value, and low water holding capacity

Inactive Publication Date: 2010-08-18
UNIV OF JINAN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the production process of vermicelli (vermicelli, vermicelli), there will be a large amount of leftovers such as broken strips, broken strips and products with insufficient grades. For a long time, processing enterprises have used them as feed or discarded them as waste, causing extreme environmental damage. Large pollution and huge waste of resources, efficient development and utilization of leftovers are an important way to solve the sound development of the vermicelli industry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A processing method for preparing a dietary fiber substitute using leftovers of vermicelli includes the following steps:

[0032] (1) Remove impurities from leftovers of vermicelli, vermicelli or noodles, dry at 50℃, and coarsely crush to 50-60 mesh;

[0033] (2) pulverize the product obtained by coarse pulverization to an ultrafine fineness of 200 mesh to obtain an ultrafine powder;

[0034] (3) Add water to the obtained ultrafine powder to make a slurry with a mass concentration of 30%, and use Na 2 CO 3 Adjust the pH to 6.2, add about 10u / g of high temperature resistant α-amylase (on a dry basis, u is the unit of activity), and liquefy after mixing uniformly. The temperature is controlled at 115°C, and the temperature is kept for 2 hours and then cooled after liquefaction. To 55~60℃, adjust the pH to 4.5±0.2, add 25u / g of α-1,4-glucose hydrolase (calculated on a dry basis, u is the activity unit), and then heat preservation and saccharification for 2 hours, then the tempera...

Embodiment 2

[0040] A processing method for preparing a dietary fiber substitute using leftovers of vermicelli includes the following steps:

[0041] (1) Remove the leftovers of vermicelli, vermicelli or noodles, dry at 60℃, and coarsely crush to 50-60 mesh;

[0042] (2) Crush the product obtained by coarse pulverization to an ultrafine fineness of 300 mesh to obtain an ultrafine powder;

[0043] (3) Add water to the obtained ultrafine powder to make a slurry with a mass concentration of 40%, and use Na 2 CO 3 Adjust the pH to 6.5, add about 10u / g of high temperature resistant α-amylase (on a dry basis, u is the unit of activity), and liquefy after the slurry is uniformly adjusted. The temperature is controlled at 105°C, and the temperature is kept for 4 hours and then cooled to 55~60℃, adjust the pH to 4.5±0.2, add α-1,4-glucose hydrolase 50u / g (calculated on a dry basis, u is the unit of activity), carry out heat preservation and saccharification for 3 hours, then the temperature can be raised ...

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PUM

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Abstract

The invention relates to a processing method of using bean vermicelli leftovers for preparing dietary fiber substitute materials, which comprises the following steps: removing non-resistant starch parts from bean vermicelli leftovers through pulverization and enzyme liquefaction and saccharification; then, carrying out centrifugal separation and micro wave drying; and finally, carrying out super fine pulverization for preparing the dietary fiber substitute materials. The method utilizes the bean vermicelli leftovers as raw materials, solves the reutilization problem of the bean vermicelli leftovers, and can obtain the dietary fiber substitute materials, the processing quality of the obtained dietary fiber substitute materials is better than that of the traditional dietary fiber, and can be matched with various food major ingredients when being used as auxiliary ingredients, various series of downstream products can be developed easily, the resources of raw materials are wide, the price is proper, and the invention has wide market prospects.

Description

Technical field [0001] The invention relates to a preparation process of a dietary fiber substitute. Background technique [0002] When the starch with a certain amount of water is heated to a certain temperature, its crystal structure is destroyed and becomes a starch paste, that is, gelatinized starch. This type of starch can be digested by the amylase secreted by the human body. In food processing, some do not reach complete gelatinization or age after gelatinization, which makes it contain a small amount of indigestible or even indigestible starch. In the late 20th century, researchers proved that this unique starch is resistant Resistant starch (or digestion resistant starch), resistant starch refers to starch that is not digested in the small intestine, but can be fermented and utilized by the coliform in the large intestine. Digestible starch is transformed into resistant starch and no longer supplies calories. It has a unique physiological function for modern consumers. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/308A23L1/28A23L33/21
Inventor 张炳文张桂香王蓉綦翠华何磊曲荣波
Owner UNIV OF JINAN
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