Method for preparing high-activity lemon diet fibers

A lemon dietary fiber, high activity technology, applied in food preparation, food science, application and other directions, can solve the problems of complex preparation process and required equipment, active ingredient destruction, complex process flow, etc., to improve food tissue structure and viscosity. , easy to operate, the effect of simplified process flow

Inactive Publication Date: 2011-02-02
XIHUA UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantage of this method is that the technological process is relatively complicated, and specific strains are required to be expanded and fermented under certain conditions, and H2O2 is also required to The product undergoes decolorization treatment, while H2O2 has strong oxidation properties, it not only has a bleaching effect, but also causes da

Method used

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  • Method for preparing high-activity lemon diet fibers
  • Method for preparing high-activity lemon diet fibers
  • Method for preparing high-activity lemon diet fibers

Examples

Experimental program
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Effect test

Embodiment 1

[0040] In the present embodiment, the processing steps of preparing lemon dietary fiber are as follows in sequence:

[0041] (1) Enzyme inactivation treatment

[0042] Take 200 g of the remaining fresh peel residue after squeezing the fresh lemon fruit, and scald it in 100°C water for 4 minutes;

[0043] (2) cooling and dehydration

[0044] The lemon peel residue after the enzyme-inactivating treatment in step (1) is cooled to room temperature by washing with tap water, and then it is dehydrated by a centrifuge, the centrifuge speed is 1000rpm, and the dehydration time is 3 minutes;

[0045] (3) Segmentation

[0046] Cutting lemon peels with a dimension greater than 7 mm in any direction in the dehydrated lemon peels in step (2) into small pieces with a particle size of about 4 mm;

[0047] (4) Ethanol extraction

[0048] The dehydrated and cut lemon peel is weighed, and the ethanol is measured according to the ratio of the weight of the lemon peel (gram): the volume (mill...

Embodiment 2

[0054] In the present embodiment, the processing steps of preparing lemon dietary fiber are as follows in sequence:

[0055] (1) Enzyme inactivation treatment

[0056] Take 200 g of the remaining fresh skin residue after squeezing the fresh lemon fruit, and scald it in 95°C water for 5 minutes;

[0057] (2) cooling and dehydration

[0058] The lemon peel residue after step (1) deenzyme treatment is cooled to room temperature by washing with tap water, and then it is dehydrated by a centrifuge, the centrifuge speed is 900rpm, and the dehydration time is 4 minutes;

[0059] (3) Segmentation

[0060] Cutting lemon peels with a size greater than 7 mm in any direction in the dehydrated lemon peels in step (2) into small pieces with a particle size of about 5 mm;

[0061] (4) Ethanol extraction

[0062] The dehydrated and cut lemon peel is weighed, and the ethanol is measured according to the weight of the lemon peel (gram): the volume (milliliter) of ethanol = 1: 2.5, and the e...

Embodiment 3

[0068] In the present embodiment, the processing steps of preparing lemon dietary fiber are as follows in sequence:

[0069] (1) Enzyme inactivation treatment

[0070] Take 200 g of the remaining fresh peel residue after squeezing the fresh lemon fruit, and scald it in 95°C water for 6 minutes;

[0071] (2) cooling and dehydration

[0072] The lemon peel residue after step (1) deenzyme treatment is cooled to room temperature by washing with tap water, and then it is dehydrated by a centrifuge, the centrifuge speed is 800rpm, and the dehydration time is 5 minutes;

[0073] (3) Segmentation

[0074] Cutting lemon peels with a size greater than 7mm in any direction in the dehydrated lemon peels in step (2) into small pieces with a particle size of about 7mm;

[0075] (4) Ethanol extraction

[0076] The dehydrated and cut lemon peel is weighed, and the ethanol is measured according to the ratio of the weight of the lemon peel (gram): the volume (milliliter) of ethanol = 1: 2, ...

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Abstract

The invention discloses a method for preparing high-activity lemon diet fibers, which uses fresh lemon peel residue as a raw material and comprises the following: (1) a process step of enzyme inactivation treatment, which is to scald the lemon peel residue in hot water for 4 to 6 minutes at the temperature of 95 to 100 DEG C to destroy the activity of pectinase in the lemon peel residue; (2) a process step of cooling and dewatering, which is to cool the lemon peel residue after the enzyme inactivation treatment to room temperature in a tap water washing mode and then dewater; (3) a process step of ethanol extraction, which is to soak the dewatered lemon peel residue in 95 volume percent ethanol for at least 90 minutes under normal pressure and at the temperature of 40 to 50 DEG C and filter to obtain filter residue which is lemon diet fibers; and (4) a process step of drying and smashing, which is to pre-freeze the obtained lemon diet fibers, dry with a vacuum freezing dryer until the weight is constant and smash until the grain size is 10 to 40 meshes to obtain the lemon diet fibers.

Description

technical field [0001] The invention belongs to the field of preparation of fruit dietary fiber, in particular to a preparation method of lemon dietary fiber. Background technique [0002] Lemon is a kind of good human body health care fruit, has very high economic value, and my country's lemon processing mainly produces products such as lemon oil, lemon juice (lemon drink), lemon dry sheet, is mainly based on rough processing, and lemon is about Produce 40%~50% skin dregs, in China, most of them are treated as garbage, and are not rationally utilized, which not only causes a great waste of resources, but also pollutes the environment. Lemon zest is rich in dietary fiber, and it is the variety with the highest dietary fiber content among all citrus raw materials. [0003] Dietary fiber is considered to be the "seventh largest nutrient" after carbohydrates, proteins, fats, water, minerals and vitamins. An appropriate amount of dietary fiber in the gastrointestinal tract can ...

Claims

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Application Information

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IPC IPC(8): A23L1/28A23L33/21
Inventor 雷激车振明马力陈祥贵李玉锋芮光伟李鹤
Owner XIHUA UNIV
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