Method for preparing dietary fibers from wastes and byproducts generated in tangerine processing
A dietary fiber and waste technology, applied in food preparation, application, food science, etc., can solve the problems of insufficient attention to the recycling of fruit peels, environmental pollution, waste of resources, etc., and achieve easy industrial production, increase economic value, and low production costs Effect
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Embodiment 1
[0032] (1) Pretreatment of citrus processing waste and by-products: recover citrus processing waste and by-products, wash and dry citrus peels.
[0033] (2) Pretreatment of citrus peels: Boil the citrus peels obtained in step (1) in a 5% NaCl aqueous solution for 5 minutes, pick them up and rinse them in running water for 20 minutes, pick them up and drain them, and then soak them in 0.25% lemon Boil in acid solution for 15 minutes, remove and drain.
[0034] (3) Enzymolysis: Add pectinase and cellulase to the orange peel obtained in the above step (2), add 120 g of pectinase and 80 g of cellulase or add 200 g of helicase to each ton of orange peel. Enzymolysis was carried out at 45°C and pH 5.0 for 1.5 hours, and the enzyme was inactivated after enzymolysis.
[0035] (4) Squeeze and filter: squeeze the enzymatically hydrolyzed wet citrus peel and pomace obtained in step (3) in a screw press at a temperature of 55°C and a shaft speed of 25r / min, and filter the residue for lat...
Embodiment 2
[0041](1) Pretreatment of citrus processing waste and by-products: recover citrus processing waste and by-products, separate citrus peel, citrus capsule residue, citrus network and citrus gizzard, wash and drain.
[0042] (2) Enzymolysis: Add pectinase and cellulase to one or more mixtures of citrus sac residue, citrus network and citrus gizzard obtained in the above step (1), adding 50g per ton of material Pectinase and 50 g of cellulase or 100 g of compound enzymes added with cellulase and amylase were used for enzymolysis at a temperature of 35°C and a pH value of 4.0 for 3 hours, and the enzyme was inactivated after enzymolysis.
[0043] (3) Squeeze and filter: squeeze the enzymatically hydrolyzed material obtained in step (2) in a screw press at a temperature of 50°C and a shaft speed of 30r / min, and filter the residue for later use.
[0044] (4) Drying and crushing: Dry the filter residue obtained in step (3) at 50°C until the moisture content reaches 20%, and crush it t...
Embodiment 3
[0049] (1) Pretreatment of citrus processing waste and by-products: recycle citrus processing waste and by-products, separate citrus peels, citrus sac residues, citrus tangerine, citrus gizzard residues, etc., wash, drain or dry .
[0050] (2) Citrus peel pretreatment: Boil the orange peel obtained in step (1) in 1% NaCl aqueous solution for 20 min, pick it up and rinse it in running water for 20 min, pick it up and drain it, and then soak it in 0.2% citric acid aqueous solution Boil for 5 minutes, remove and drain.
[0051] (3) Enzymolysis: Mix the orange peel obtained in step (2) with the citrus sac residue, citrus tangerine core, and citrus gizzard residue obtained in step (1) at a ratio of 1:1:1:1, and then add helicase and cellulase, add 120 g helicase and 120 g cellulase per ton of material, enzymolyze at a temperature of 55°C and a pH value of 6.0 for 2.5 hours, and inactivate the enzyme after enzymolysis.
[0052] (4) Squeeze and filter: squeeze the enzymatically hyd...
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