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Method for improving water-soluble dietary fibers in bean dregs

A dietary fiber, water-soluble technology, applied in food preparation, food science, application, etc., can solve the problems of expensive equipment, nutrient damage, difficulty in pressurizing the extrusion cavity, etc., and achieve the speed of reducing extrusion temperature and screw speed, The effect of enhancing polysaccharide depolymerization and transglycosylation, and reducing the decrease of sensory properties

Inactive Publication Date: 2012-02-22
SOUTHWEST UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method can improve extrusion within a certain range (generally the moisture content is less than 25%), but if the moisture content of the material is too high, it will make it difficult to pressurize the extrusion chamber and the extrusion effect will drop rapidly; (2) Directly introduce High pressure compressed gas (CO2)
The introduction of high-pressure compressed gas requires special equipment, which is expensive and the operation process is dangerous
[0004]Extrusion puffing modification of existing extrusion cooking technology requires extreme environment, that is, extrusion temperature > 200°C, screw speed > 200 rpm, in order to make The SDF in DF is greatly improved, and consumes more energy
However, extrusion and puffing in extreme environments seriously reduces the nutritional and sensory properties of bean dregs, such as: the destruction of some nutrients and the burnt bean dregs
[0005] CN102084985A discloses a method for preparing water-soluble dietary fiber from bean dregs by extruding and expanding alkali. The bean dregs are swollen with a certain amount of alkali (sodium hydroxide) and left standing for 12 hours Finally, the alkali-soluble hemicellulose in the bean dregs is dissolved, and then the twin-screw extrusion is used for further action, that is, the high temperature, high pressure, and high shear of extrusion are used to realize the direct or indirect conversion of macromolecular fiber polymers into water-soluble food fiber, but this method only dissolves the hemicellulose, and it is placed for a long time, and the nutrition of the bean dregs is seriously damaged in alkaline water

Method used

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  • Method for improving water-soluble dietary fibers in bean dregs
  • Method for improving water-soluble dietary fibers in bean dregs
  • Method for improving water-soluble dietary fibers in bean dregs

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] Example 1 Investigation of the influence of citric acid and sodium bicarbonate on SDF components in bean dregs

[0054] The length of the barrel is 1.4m, and the diameter of the barrel hole is 5.7cm. It includes four heating sections. The temperatures of the first three heating sections are fixed at 50, 70, and 110°C respectively, and the temperature of the fourth heating section is the extrusion temperature. , each segment is 12.8cm long. The arrangement of the pitch in the screw gradually decreases along the direction of the die, and the pitch near the end of the die increases instead.

[0055] 1 Material: Weigh 9 parts of bean dregs powder, add 30 g of water to 100 g of bean dregs powder, and add extrusion enhancer (citric acid and sodium bicarbonate in a weight ratio of 1:1) to 0 g, 10 g, 15 g, 20 g, 25 g, The ratio of 30g, 35g, 40g, 45g is mixed and stirred evenly with bean dregs powder, extrusion enhancer, and water, and the material is obtained, and each materia...

Embodiment 2

[0058] Example 2 Response surface analysis optimizes the process of increasing dietary fiber in bean dregs

[0059] According to the Box–Behnken design (BBD) principle of the central combined test design and the single factor test results, the feed amount of each batch is 400g, the feed rate is 200g / min, and the temperatures of the first three heating sections in the extrusion process are respectively fixed at 50, 70, 110°C (extrusion process temperature is 50-70-110°C), the temperature of the fourth heating zone is the extrusion temperature, and the amount of extrusion enhancer added is 35g / 100g. Three factors that have a significant impact on the SDF content in bean dregs are selected as independent variables: extrusion temperature, screw speed and water addition. Each independent variable takes three levels, coded by -1, 0, and 1 respectively, and the three factors in bean dregs The SDF content was the response value, and Design Expert 7.0 software was used to design the re...

Embodiment 3

[0071] Example 3 Improvement of SDF in bean dregs

[0072] like Figure 5 The production process flow chart of adding extrusion enhancer is shown in the figure;

[0073] a. Preparation of feed: Wash and dry the bean dregs, crush the dried bean dregs, pass through a 60-mesh sieve, weigh 400 g of sieved powder and 70 g of citric acid powder, then add 140 g of distilled water, stir evenly, and balance at a temperature of 25°C for 20 Minutes to prepare the feed.

[0074]B. Feeding and extruding: Add 70g of sodium bicarbonate to the feed obtained in step a, after stirring evenly, send it into the extruder, the amount of feed per batch is 400g, and the feed rate is 200g / min, adjust the extruder In the working state, the screw speed is 180 rpm, the extrusion process temperature is 50-70-110°C, the extrusion temperature is 150°C, and the material is produced;

[0075] c. Post-processing: collect the material obtained in step b, and cool for 10 minutes. Store in an oven at 60°C fo...

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Abstract

The invention discloses a method for improving water-soluble dietary fibers in bean dregs, which comprises the following steps of: cleaning, drying and crushing the bean dregs, mixing bean dreg powder with citric acid and water, adding sodium bicarbonate, evenly mixing the materials, feeding the materials into an extruding machine, extruding the materials and collecting and drying discharged materials, wherein the weight ratio of the citric acid to the bean dreg powder is 5:100; the weight ratio of the water to the bean dreg powder is (30-40):100; and the weight ratio of the sodium bicarbonate to the bean dreg powder is no less than 5:100. By adopting the method, the content of the dietary fibers in the water-soluble bean dregs can reach 16.71 percent; at the same time, the energy consumption is reduced, and the organoleptic attribute decrease and the nutrition loss of the bean dregs are reduced; and the operation is simple to conduct, the method is suitable for industrialized production and the development value is huge.

Description

technical field [0001] The invention relates to a method for increasing water-soluble dietary fiber in food processing waste, in particular to a method for increasing water-soluble dietary fiber in bean dregs. Background technique [0002] Dietary fiber (Dietary fiber, DF) usually refers to edible plant components (cellulose, hemicellulose, lignin, etc.), carbohydrates and the like that can resist digestion and absorption in the human small intestine and can be partially or completely fermented in the large intestine. The general term for substances. DF has important physiological functions for the human body, and is known as the "seventh largest nutrient" after carbohydrates, proteins, water, fats, minerals, and vitamins. Dietary fiber is divided into water-soluble (Soluble dietary fiber, SDF) and water-insoluble dietary fiber (Insoluble dietary fiber, IDF), IDF is conducive to intestinal mechanical peristalsis, can relieve constipation, and prevent intestinal diseases; SD...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23L11/00
Inventor 赵国华李慧勤彭见林刘嘉
Owner SOUTHWEST UNIVERSITY
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