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Method for extracting fruit dreg dietary fiber through high-pressure microfluidization ultramicro crushing and enzymolysis coupling

A high-pressure micro-jet and ultrafine pulverization technology, which is applied in food preparation, food science, application, etc., can solve the problems of lack of effective combination, low extraction efficiency, and low product activity, so as to change the composition and structure and improve the extraction rate , the effect of preventing obesity

Active Publication Date: 2012-07-04
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These methods are single and independent, lack of effective combination, resulting in low extraction efficiency, low product activity, or too complicated process, which is not conducive to realizing industrialization

Method used

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  • Method for extracting fruit dreg dietary fiber through high-pressure microfluidization ultramicro crushing and enzymolysis coupling

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] 1) Take 50 g of peach residue (water content 70%) left after squeezing the juice, add water to disperse, the ratio of peach residue to water is 1:5, stir evenly, adjust the pH to 6 with 1mol / l NaOH solution, and make peach Slurry.

[0033] 2) Removal of starch: add high temperature resistant α-amylase (enzyme activity: 70,000-80,000 U / g) to the peach pulp pulp, the amount of enzyme added is 0.1% of the mass of the peach pulp pulp, and stir at 95°C Enzyme hydrolysis for 30min.

[0034] 3) Protein removal: after cooling the enzymatically hydrolyzed peach pulp to 40°C, add neutral protease (enzyme activity: 0.6-2.0 AU / g), the amount of enzyme added is 0.016% of the mass of the enzymatically hydrolyzed peach pulp. Stir and enzymatically hydrolyze at 60°C for 30 minutes.

[0035] 4) Enzyme inactivation: inactivate the enzyme in a 95°C water bath for 2 minutes, and cool to room temperature.

[0036] 5) Shearing: Treat the enzyme-inactivated peach residue pulp with a high-s...

Embodiment 2

[0043] 1) Take 100 g of peach residue (water content 80%) left after squeezing the juice, add water to disperse, the ratio of peach residue to water is 1:4, stir evenly, adjust the pH to 6.5 with 1mol / l NaOH solution, and make peach Slurry.

[0044] 2) Removal of starch: Add high-temperature-resistant α-amylase (enzyme activity: 70,000 to 80,000 U / g) to the peach pulp, the amount of enzyme added is 0.12% of the mass of the peach pulp, and the enzyme is stirred at 90°C Solution 40min.

[0045] 3) Protein removal: after cooling the enzymatically hydrolyzed peach pulp to 45°C, add neutral protease (enzyme activity: 0.6-2.0AU / g), the amount of enzyme added is 0.01% of the mass of the enzymatically hydrolyzed peach pulp. Stir and enzymatically hydrolyze at 55°C for 40 minutes.

[0046] 4) Enzyme inactivation: inactivate the enzyme in a 95°C water bath for 2 minutes, and cool to room temperature.

[0047] 5) Shearing: Treat the enzyme-inactivated peach residue pulp with a high-sp...

Embodiment 3

[0054] 1) Take 500 g of peach residue (water content 90%) left after squeezing the juice, add water to disperse, the mass ratio of peach residue to water is 1:3, stir evenly, adjust the pH to 5.5 with 1mol / l NaOH solution, and prepare Peach pulp.

[0055] 2) Removal of starch: Add high-temperature-resistant α-amylase (enzyme activity: 70,000 to 80,000 U / g) into the peach pulp, the amount of enzyme added is 0.2% of the mass of the peach pulp, and the enzyme is stirred at 85°C Solution 60min.

[0056] 3) Protein removal: after cooling the enzymatically hydrolyzed peach pulp to 55°C, add neutral protease (enzyme activity: 0.6-2.0AU / g), the amount of enzyme added is 0.02% of the mass of the peach pulp, at 65°C Enzymolysis under stirring for 30min.

[0057] 4) Enzyme inactivation: inactivate the enzyme in a 95°C water bath for 2 minutes, and cool to room temperature.

[0058] 5) Shearing: the enzyme-inactivated peach pulp was treated with a high-speed shearer for 15 minutes at a...

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Abstract

The invention discloses a method for extracting fruit dreg dietary fiber through high-pressure microfluidization ultramicro crushing and enzymolysis coupling and belongs to the technical field of agricultural and sideline product waste deep processing. According to the method, water is added into peach dreg for dispersing the peach dreg, the pH is regulated, high-temperature-resistance alpha-amylase and protease are respectively used for enzymolysis for eliminating starch and protein, the peach dreg subjected to the enzymolysis is treated by a high-speed shearing instrument and is subjected to high-pressure microfluidization ultramicro crushing, then, cellulose is added for enzymolysis and centrifugation, filter liquid after enzymolysis and precipitates after enzymolysis are respectively obtained, the filter liquid is subjected to concentration, ethanol precipitation and vacuum drying to obtain high-activity water-soluble dietary fiber, and the precipitates are subjected to water washing and vacuum drying to obtain high-purity insoluble dietary fiber. Waste fruit dreg after the juice squeezing is utilized as raw materials, the fine and deep processing of agricultural and sideline products is realized, and the resource waste is reduced.

Description

technical field [0001] The invention belongs to the technical field of deep processing of agricultural and sideline product waste, and in particular relates to a method for extracting pomace dietary fiber by coupling high-pressure microjet ultrafine pulverization and enzymatic hydrolysis. Background technique [0002] Dietary fiber is known as the "seventh largest nutrient" after water, protein, fat, carbohydrates, minerals, and vitamins. Modern medical and nutritional studies have shown that although dietary fiber cannot be absorbed by the intestines in the human body, it can help regulate the metabolism of carbohydrates and lipids and the absorption of minerals in the body, and can significantly reduce blood lipids and peroxidation levels in the body. It has a certain preventive effect on obesity, high blood pressure, high blood fat, atherosclerosis, diabetes, colon disease and cardiovascular disease, and has physiological functions such as improving immunity. [0003] Th...

Claims

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Application Information

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IPC IPC(8): A23L1/308A23L1/212A23L19/00
Inventor 高彦祥焦琼袁芳
Owner CHINA AGRI UNIV
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