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Preparation method of pumpkin dietary fiber and pumpkin dietary fiber

A dietary fiber and pumpkin technology, which is applied in the field of enzymatic preparation of pumpkin dietary fiber, can solve the problems such as no technical reports on pumpkin dietary fiber, and achieve the effect of rich functional substances, simple operation steps, and good cholesterol adsorption

Active Publication Date: 2013-03-13
中科爱伽(天津)医用食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] But there is no relevant technical report about pumpkin dietary fiber at present

Method used

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  • Preparation method of pumpkin dietary fiber and pumpkin dietary fiber
  • Preparation method of pumpkin dietary fiber and pumpkin dietary fiber
  • Preparation method of pumpkin dietary fiber and pumpkin dietary fiber

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] Example 1 Raw material formula and process single factor research experiment of pumpkin fiber preparation

[0057] α-amylase can hydrolyze starch in pumpkin raw materials into dextrin and oligosaccharides, and glucoamylase can specifically hydrolyze dextrin and oligosaccharides into glucose and dissolve in organic solvents. Therefore, the present invention intends to use α-amylase and glucoamylase to hydrolyze pumpkin. However, the effect of enzymatic hydrolysis to remove starch is not only closely related to the type of enzyme, but also to the amount of each enzyme added, the total amount of mixed enzymes added, the ratio of various enzymes in the mixed enzyme, the time of enzymatic hydrolysis, and the amount of enzyme added. The solution temperature and other factors are closely related, and there are interaction effects between these factors, and the mechanism of action is relatively complicated. At the same time, the operation result of the enzymatic starch hydr...

Embodiment 2

[0066] Example 2 Optimization of preparation process of pumpkin dietary fiber

[0067] On the basis of the single factor test, in order to obtain the best process for preparing dietary fiber, the present invention has selected the amount of mixed enzyme added, the time of enzymolysis of mixed enzyme, the ratio of mixed enzyme, the amount of added protease, and the time of enzymatic hydrolysis of protease to carry out further normalization. In this experiment, the effects of these five factors on the preparation of pumpkin dietary fiber were comprehensively investigated, and the evaluation results were expressed by the yield of total dietary fiber (TDF) of pumpkin. Use L 16 (4 5 ) Orthogonal test table (shown in Table 2) to test and determine the best combination.

[0068]

[0069] Orthogonal experiment results of optimization of pumpkin dietary fiber preparation process

[0070] The experimental results were analyzed by SPSS. From the results of the variance analysis t...

Embodiment 3

[0083] Pumpkin dietary fiber is prepared by the following preparation method in the present embodiment:

[0084] (1) Take fresh pumpkin, wash, peel and remove seeds, and use a tissue masher to mash the pumpkin pulp;

[0085] (2) Add 0.2M phosphate buffer with a pH value of 6 to the mashed pumpkin pulp, and the mass ratio of pumpkin pulp to phosphate buffer is 1:6;

[0086] The composition of phosphate buffer is: 1L phosphate buffer contains 123ml of 0.2M disodium hydrogen phosphate, 877ml of 0.2M sodium dihydrogen phosphate;

[0087] (3) Add mixed enzyme to the pumpkin pulp mixed with phosphate buffer in step (2), the amount of mixed enzyme added is determined according to 0.5% of the total weight of phosphate buffer and pumpkin pulp; α-amylase and saccharification in the mixed enzyme The weight ratio of the enzyme is 1:7 (that is, α-amylase and glucoamylase are 216 U / g and 2398 U / g respectively), enzymolysis at 60°C for 90 minutes, boiling to kill the enzyme, cooling to room...

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Abstract

The invention discloses a preparation method of a pumpkin dietary fiber and the prepared pumpkin dietary fiber. According to the invention, pumpkin pulp is used as a raw material, which is treated with appropriate technology to remove starch and protein, so as to obtain insoluble dietary fiber and water-soluble dietary fiber; and purity of insoluble dietary fiber reaches higher than 85%, and purity of water-soluble dietary fiber reaches 90.5%. The dietary fiber provided by the invention has excellent quality, good water-holding capacity, swelling capacity and oil holding capacity; in addition, the dietary fiber has on sodium nitrite adsorption capacity, cholesterol adsorption capacity and cationic exchange capacity better than soybean dietary fiber on the market, has effects of lowering lipid, reducing weight and preventing cancer of pumpkin effects, and can be used as a functional food ingredient.

Description

technical field [0001] The invention belongs to the technical field of food processing technology and functional food additives using agricultural and sideline products as raw materials, and in particular relates to a method for preparing pumpkin dietary fiber by an enzymatic method. Background technique [0002] The term dietary fiber (Dietary Fiber, DF) was first proposed by Hipsley in 1953, which refers to edible cells, polysaccharides, lignin, pectin, modified cellulose, mucilage, Oligosaccharides, pectin, and a small amount of components such as wax, cutin, cork, etc. According to the solubility in water, it can be divided into two categories: water-soluble dietary fiber (SDF) and water-insoluble dietary fiber (IDF). Insoluble dietary fiber refers to the part of dietary fiber that is not digested by human digestive tract enzymes and insoluble in hot water. It is the main component of cell walls, including cellulose, hemicellulose, lignin, protopectin and animal chitin ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/308A23L19/00
Inventor 周爱梅石晓玲刘欣
Owner 中科爱伽(天津)医用食品有限公司
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