Preparation technology of kidney bean dreg dietary fibers

A dietary fiber and preparation technology, which is applied in the field of preparation technology of kidney bean dregs dietary fiber, can solve the problems of loss and processing technology lag, and achieve the effects of balancing dietary structure, preventing various diseases, and balancing human nutrition

Inactive Publication Date: 2014-01-01
NANTONG WANTONG FOOD TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are very few enterprises engaged in kidney bean processing in China at present, and the processing technology lags behind, often causing unnecessary losses, and has not yet developed competitive brand products. Using kidney bean dregs to prepare dietary fiber can provide an effective way for the comprehensive utilization of kidney bean resources. It is of great significance to promote the development of my country's kidney bean industry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0018] Weigh 500g of kidney bean dregs, add 5000mL of water to make a suspension; use 5% NaOH to adjust the pH of the solution to 12, heat to 70°C and keep it for 60min; after cooling, filter and wash until neutral; add 5000mL of water again to make a suspension, Hydrochloric acid to adjust pH=6, add 5g papain, heat to 65°C and keep it for 60min; heat to 90°C and keep it for 10min to inactivate the enzyme; after cooling, filter and wash to neutral; Homogenize once under pressure; process once with dynamic high-pressure micro-jet 100MPa; control the inlet air temperature at 205-215°C, and the outlet air temperature at 90-95°C to spray-dry the dietary fiber; adopt milling type ultrafine pulverization, and control the speed of 20r / s, the crushing time is 4.8h, and 80% of the product particle size is less than 5um.

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Abstract

The invention discloses a preparation technology of kidney bean dreg dietary fibers. Kidney bean dregs serve as main raw materials of the kidney bean dreg dietary fibers, and final products are obtained through raw material pretreatment, alkali treatment, washing, enzyme hydrolysis, enzyme deactivation, washing, dynamic high pressure micro-jetting treatment, spray drying and ultra-micro pulverizing. The preparation technology of the kidney bean dreg dietary fibers comprises the steps of raw material pretreatment, alkali treatment, washing, enzyme hydrolysis, enzyme deactivation, washing, dynamic high pressure micro-jetting treatment, spray drying and ultra-micro pulverizing. The dietary fibers prepared by using the preparation technology are high in solubility, are in a milk white color, are fine and smooth in taste, can serve as directly-eaten dietary therapy type dietary fiber products and can further serve as food additives or dietary fiber enhancers to be added in foods such as yoghourt and bread.

Description

technical field [0001] The invention relates to a preparation process of dietary fiber, in particular to a preparation process of kidney bean dregs dietary fiber. Background technique [0002] Dietary fiber is one of the essential nutrients for human health. It is known as the seventh nutrient besides the six major nutrients of water, protein, sugar, lipid, vitamin and mineral. It is currently recognized as the most developed in the world. Potential functional food base material. Dietary fiber not only has the functions of water retention, oil retention, and improvement of food color and flavor, but also can be used as an effective functional health food to prevent various diseases: such as absorbing water and swelling in the digestive tract, promoting intestinal peristalsis, preventing constipation, inhibiting Intestinal cancer; delay the absorption of carbohydrates, inhibit the rise of blood sugar, reduce insulin secretion, regulate blood sugar levels in diabetics; inhibi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/308A23L1/20A23L33/22
CPCA23L33/21A23V2002/00
Inventor 刘伟陈卫东王继英张燕
Owner NANTONG WANTONG FOOD TECH
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