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Preparation method of high-activity purple sweet potato dietary fiber

A technology of dietary fiber and purple sweet potato, which is applied in food preparation, food science, application, etc., can solve the problems of low content of soluble dietary fiber, low physiological activity and application value, and achieve good water absorption, expansibility and high physiological activity Effect

Active Publication Date: 2014-04-16
KUNMING MEDICAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The soluble components in the natural sweet potato dietary fiber are only about 4%. None of the above patents involve the method of modifying the sweet potato insoluble dietary fiber. The obtained product has less soluble dietary fiber content, and the product has lower physiological activity and application value.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020]Example 1: Utilize purple sweet potato pigment waste residue powder to prepare highly active purple sweet potato dietary fiber

[0021] Rinse 500g of purple sweet potato pigment production waste residue powder with clean water twice, add about 4kg of clean water, and stir evenly. Use phosphate buffer to adjust the pH of the feed solution to 6.0, add 5×10 3 Uα-amylase, hydrolyze at 60°C for 50 minutes, heat to inactivate the enzyme; adjust the pH to 4.0 with acetic acid, add 7.5×10 4 U-glucoamylase, heat at 65°C for 60 minutes for enzymatic hydrolysis. Heat to inactivate the enzyme; adjust the pH to 7.0 with sodium hydroxide, add 3.5×10 4 U Neutral protease, enzymolysis at 40°C for 90 minutes, heating to inactivate the enzyme; the above-treated feed solution was centrifuged at 1000 rpm for 10 minutes in a desktop centrifuge, and the precipitate and supernatant were separated. Add 16kg of ethanol solution with a mass percentage concentration of 95% to the supernatant, l...

Embodiment 2

[0024] Embodiment 2: directly utilize the purple sweet potato pigment production waste residue that factory produces newly to prepare highly active purple sweet potato dietary fiber

[0025] 50kg of purple sweet potato pigment production waste residues were pulverized and passed through a 100-mesh sieve. Rinse twice with clean water, add about 300kg of clean water, and stir well. Adjust the pH of the feed solution to 6.5, add 5×10 5 Uα-amylase, hydrolyze at 60°C for 50 minutes, heat to inactivate the enzyme; adjust the pH to 4.5 with acetic acid, add 7.5×10 6 U glucoamylase, heat at 60°C for 65 minutes for enzymatic hydrolysis. Heat to inactivate the enzyme; adjust the pH to 7.5 with sodium hydroxide, add 3.5×10 6 U neutral protease, enzymolysis at 45 DEG C for 85 minutes, heating to inactivate the enzyme; the above-treated feed liquid was centrifuged at 1000 rpm for 10 minutes through a three-legged centrifuge, and the supernatant was added with 1200kg mass percent ...

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Abstract

The invention belongs to the field of functional food ingredient processing and comprehensive utilization of byproducts. The preparation method of high-activity purple sweet potato dietary fiber comprises the following steps: step 1, crudely smashing and filtering waste pigment production dregs of fresh purple sweet potatoes or dried waste pigment production dregs of purple sweet potatoes to obtain a material liquid; step 2, adding a phosphate buffer into the material liquid, regulating the pH of the material liquid to 6.0-6.5, and adding alpha-amylase; step 3, regulating the pH of a substance obtained in step 2 to 4.0-4.5 by using acetic acid, and adding saccharifying enzyme; step 4, regulating the pH of a substance obtained in step 3 to 7.0-7.5 by using sodium hydroxide, and adding neutral protease; step 5, centrifugally separating a substance obtained in step 4, treating liquid supernatant to obtain a soluble dietary fiber product in a first stage; step 6, treating a insoluble dietary fiber precipitate obtained in step 5; step 7, treating a substance obtained in step 6 to obtain a modified dietary fiber product in a second stage; and step 8, combining the soluble dietary fiber obtained in step 5 in the first stage with the modified dietary fiber obtained in step 7 in the second stage, and uniformly mixing the dietary fibers, so as to obtain a final product.

Description

technical field [0001] The invention belongs to the field of functional food ingredients processing and comprehensive utilization of by-products. Background technique [0002] Dietary fiber refers to the general term for polymer polysaccharides that are difficult to be digested by enzymatic digestion in the human body, including cellulose, hemicellulose, pectin and chitin. Although dietary fiber cannot be digested and absorbed by the human body, it has an irreplaceable physiological role in maintaining human health. Therefore, many scientists regard dietary fiber as the seventh largest nutrient after protein, carbohydrates, fat, vitamins, minerals and water. At present, with the continuous improvement of people's living standards, major changes have taken place in lifestyles, dietary patterns, and disease spectrum. The dietary structure of the population gradually deviates from the healthy dietary structure. The general trend is to focus on food-based carbohydrate intake. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/308A23L33/24
CPCA23L33/21
Inventor 殷建忠吴志霜吴少雄王琦王松梅冯月梅潘红梅
Owner KUNMING MEDICAL UNIVERSITY
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