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

A dietary fiber and processing method technology, which is applied in the field of preparation of dietary fiber substitutes, can solve problems such as resource waste and environmental pollution, and achieve the effects of reducing calorific value, broad market prospects, and moderate prices

Inactive Publication Date: 2012-04-18
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 utilizing vermicelli leftovers to prepare a dietary fiber substitute, comprising the steps of:

[0032] (1) Remove impurities from vermicelli, vermicelli or vermicelli, dry at 50°C, and coarsely pulverize to 50-60 mesh;

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

[0034] (3) Add water to the superfine powder obtained to make a slurry with a mass concentration of 30%, and use Na 2 CO 3 Adjust the pH value to 6.2, add about 10u / g of high-temperature-resistant α-amylase (on a dry basis, u is the unit of activity), mix the slurry evenly, and then carry out liquefaction treatment. The temperature is controlled at 115°C, heat preservation and liquefaction for 2 hours, and then cool down to 55-60°C, adjust the pH value to 4.5±0.2, add α-1,4-glucose hydrolase 25u / g (on a dry basis, u is the activity unit), and then carry out heat preservation and saccharification for 2 hour...

Embodiment 2

[0040] A processing method utilizing vermicelli leftovers to prepare a dietary fiber substitute, comprising the steps of:

[0041] (1) Remove impurities from vermicelli, vermicelli or vermicelli, dry at 60°C, and coarsely pulverize to 50-60 mesh;

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

[0043] (3) Add water to the superfine powder obtained to make a slurry with a mass concentration of 40%, and use Na 2 CO 3Adjust the pH value to 6.5, add about 10u / g of high-temperature-resistant α-amylase (on a dry basis, u is the unit of activity), and carry out liquefaction treatment after the slurry is uniform. 55~60°C, adjust the pH value to 4.5±0.2, add α-1,4-glucose hydrolase 50u / g (calculated on a dry basis, u is the activity unit), carry out heat preservation and saccharification for 3 hours, and then heat up to 90°C Inactivate enzyme;

[0044] (4) After cooling, the mixture obtained in step (...

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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 starch containing a certain amount of water is heated to a certain temperature, its crystal structure is destroyed and becomes 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 can’t achieve complete gelatinization or aging occurs after gelatinization, making it contain a small amount of indigestible or even indigestible starch. In the late 20th century, researchers proved that this unique starch is an anti-inflammatory Resistant starch (or resistant starch), resistant starch refers to starch that is not digested in the small intestine but can be fermented and utilized by coliform flora in the large intestine. Digestible starch is transformed into resistant starch, which no longer supplies calories, and has unique physiological functions for mod...

Claims

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Application Information

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Patent Type & Authority Patents(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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