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Method for extruding, puffing and modifying dietary fibers through blast action of carbon dioxide

A technology of dietary fiber and carbon dioxide, which is applied in the field of food processing, can solve the problems of limited improvement of soluble dietary fiber, inability to degrade and disperse dietary fiber, etc., to increase the content of soluble dietary fiber, improve the degree of degradation and dispersion, and have high safety Effect

Inactive Publication Date: 2010-09-08
SOUTHWEST UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, although simple extrusion processing can increase the content of soluble dietary fiber, it cannot effectively degrade and disperse dietary fiber, resulting in a limited increase in soluble dietary fiber.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Example 1 Carbon dioxide explosion extrusion modification method of dietary fiber

[0019] After drying the tomato skin (soluble dietary fiber content is 3.4%), take 300g, pulverize with a pulverizer, pass through a 100-mesh sieve, and set aside; weigh 3g of citric acid, dissolve in 180g of water, and pour it into the pretreated tomato skin After tempering, add 3.75g of sodium bicarbonate solid powder and mix; put the tempered material into the SYSLG30-IV experimental twin-screw extruder (Jinan Cybino Science and Technology Development Co., Ltd.) for extrusion and expansion, and the screw speed is set It is 170r / min, and the temperature of the four stages of extrusion is 50℃-90℃-130℃-170℃. When the product is placed in the water without bubbles (indicating that the citric acid and sodium bicarbonate have reacted completely), stop the extrusion treatment and collect In the product, the content of soluble dietary fiber measured by the AOAC 991.43 method is 6.02%.

Embodiment 2

[0020] Example 2 Carbon dioxide blasting extrusion puffing modification method of dietary fiber

[0021] The tomato skin (soluble dietary fiber content is 3.4%) is dried and 300g is taken, crushed by a pulverizer, passed through a 100-mesh sieve, and set aside; 12g of citric acid is weighed, dissolved in 135g of water, and poured into the pretreated tomato skin. After conditioning, add 15g of sodium bicarbonate solid powder and mix well; put the quenched and tempered material into SYSLG30-IV experimental twin-screw extruder (Jinan Sibainuo Technology Development Co., Ltd.) for extrusion and expansion, and the screw speed is set to 170r / min, the temperature of the four stages of extrusion and puffing is 50℃-90℃-130℃-170℃, and stop the extrusion and puffing treatment when the product is placed in the water without bubbles (indicating the complete reaction of citric acid and sodium bicarbonate), and the product is collected The content of soluble dietary fiber is 9.45% measured by A...

Embodiment 3

[0022] Example 3 Carbon dioxide blasting extrusion puffing modification method of dietary fiber

[0023] The tomato skin (soluble dietary fiber content is 3.4%) is dried and 300g is taken, crushed by a pulverizer, passed through a 100-mesh sieve, and set aside; weigh 24g citric acid, dissolve in 135g water, and pour into the pretreated tomato skin. After conditioning, add 30g of sodium bicarbonate solid powder and mix well; put the quenched and tempered material into SYSLG30-IV experimental twin-screw extruder (Jinan Sibainuo Technology Development Co., Ltd.) for extrusion and expansion, and the screw speed is set to 170r / min, the temperature of the four stages of extrusion and puffing is 50℃-90℃-130℃-170℃, and stop the extrusion and puffing treatment when the product is placed in the water without bubbles (indicating the complete reaction of citric acid and sodium bicarbonate), and the product is collected , The content of soluble dietary fiber measured by AOAC 991.43 method is ...

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PUM

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Abstract

The invention relates to the field of food processing, in particular to a method for extruding, puffing and modifying dietary fibers through blast action of carbon dioxide, which comprises the following steps: pretreating the raw materials of dietary fibers, mixing the raw materials of the dietary fibers with organic acid and inorganic base capable of generating carbon dioxide gas when meet water, carrying out extruding and puffing treatment, and the like. The method of the invention improves the degree of degradation and the degree of dispersion of dietary fibers through the blast action of the carbon dioxide gas; the content of soluble dietary fibers is greatly improved, and the maximum content of the soluble dietary fibers can be more than 3 times of the content of the raw materials; and the invention also has the advantages of convenient operation, high safety, less environment pollution and the like.

Description

Technical field [0001] The invention relates to the field of food processing, in particular to a carbon dioxide blasting extrusion puffing modification method of dietary fiber. Background technique [0002] Dietary fiber is a type of carbohydrate that is not absorbed by the body, which is mainly divided into two categories: water-soluble and water-insoluble. Among them, soluble dietary fiber can affect the metabolism of carbohydrates and lipids. Therefore, the content of soluble dietary fiber in dietary fiber is usually used as one of the criteria for evaluating the quality of dietary fiber. Among the naturally occurring dietary fiber raw materials, the content of soluble dietary fiber only accounts for 3-4%. Reducing the agglomeration performance of insoluble dietary fiber can increase the content of soluble dietary fiber in dietary fiber. Methods include chemical methods (mainly acid method and alkaline partial decomposition method), biotechnology methods (enzymatic method, fe...

Claims

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Application Information

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IPC IPC(8): A23L1/308A23P1/14A23L33/22A23P30/34
Inventor 赵国华汪美凤郑刚
Owner SOUTHWEST UNIVERSITY
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