Apricot fruit fibers and preparation method thereof

A technology for apricot fruit and fiber is applied in the field of apricot fruit fiber and its preparation, which can solve the problems of insufficiency, waste of resources, and excessive deep processing of almonds, and achieves the effects of good regulation function, stimulation of intestinal peristalsis, and improvement of glucose tolerance.

Active Publication Date: 2014-07-02
李建军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Generally, 6 kg of fresh material can be used to make 1 kg of dried apricots, and 3 kg of apricots can be used to produce 1 kg of almonds. Almonds are deeply processed. In addition to fried food and salt food, they can also be used to make almond milk, almond tea, almond milk powder and other foods and beverages. , such as the Lulu almond milk we often drink is one of the most popular daily drinks in my country, and almond pomace is used as an intermediate product for making almonds and fruit juice. The current treatment method is to discard it as waste. However, almonds The content of the total dietary fiber in the pomace of apricot fruit is about 80%, wherein the water-soluble dietary fiber accounts for 15%, and the water-insoluble dietary fiber accounts for 65%, which is undoubtedly not enough for the comprehensive application of agricultural and sideline products Sufficient, resulting in a waste of resources

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] 1. Dry the apricot pomace after juicing at 65°C until the moisture content drops below 13% (wet residue is not conducive to storage, and it is easy to spoil under high temperature and high humidity in summer);

[0030] 2. Rinse, add warm water to the dried apricot pomace, control the amount of water at 10 times the mass of the apricot pomace, and add amylase with a mass of 20% of the mass of the apricot pomace at the same time, so that the starch in the apricot pomace is hydrolyzed into sugar , easy to rinse and remove; Among them, the soaking water temperature is controlled at 25-35°C, and the soaking time is 0.5 hours; the temperature and time should be strictly controlled, if the soaking water temperature is too high, and the time is too long, it will increase the loss of soluble fiber, otherwise it will not work. . Usually, the apricot pomace after juicing contains: glycosides, starch, aromatic substances, pigments, acids and salts, etc., so the apricot pomace must ...

Embodiment 2

[0044] 1. Dry the squeezed apricot pomace at 65°C until the moisture content drops below 13%;

[0045] 2. Rinse, add warm water to the dried apricot pomace, control the water volume at 10 times the mass of the apricot pomace, and add amylase with a mass of 20% of the mass of the apricot pomace at the same time, control the soaking water temperature at 25-35°C, soak Time 1 hour;

[0046] 3. Drying and crushing: After rinsing, dry the pomace so that the moisture content of the pomace is controlled at 10%, and then crush the dried apricot pomace to 80 mesh.

[0047] 4. Dietary fiber extraction, for the first extraction, add water 6 times the mass of dried pomace, adjust the pH value to 2.0 with edible citric acid, slowly heat to 95°C, keep warm for 1.5 hours, filter and collect the filtrate and filter residue; add the filter residue The water with 3 times its mass is extracted again under the same conditions, and the second filtrate is obtained by filtration, and the filtrate ob...

Embodiment 3

[0059] 1. Dry the squeezed apricot pomace at 65°C until the moisture content drops below 13%;

[0060] 2. Rinse, add warm water to the dried apricot pomace, control the water volume at 10 times the mass of the apricot pomace, and add amylase with a mass of 20% of the mass of the apricot pomace at the same time, control the soaking water temperature at 25-35°C, soak Time 1 hour;

[0061] 3. Drying and crushing: After rinsing, dry the pomace so that the moisture content of the pomace is controlled at 10%, and then crush the dried apricot pomace to 90 mesh.

[0062] 4. Dietary fiber extraction, for the first extraction, add water 6 times the mass of dried pomace, adjust the pH value to 2.0 with edible citric acid, slowly heat to 95°C, keep warm for 1.5 hours, filter and collect the filtrate and filter residue; add the filter residue The water with 3 times its mass is extracted again under the same conditions, and the second filtrate is obtained by filtration, and the filtrate ob...

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PUM

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Abstract

The invention provides apricot fruit fibers and a preparation method thereof. The preparation method comprises the steps of (1) primary drying; (2) rinsing; (3) secondary drying; (4) smashing; (5) extraction of water-soluble dietary fibers by adding a citric acid aqueous solution; (6) filtering; (7) extraction of filter residues through water once; (8) filtering; (9) filtering of the residues: a, decoloring, b, impurity removal, c, drying, d, function activation, e, smashing, f, obtaining of water-insoluble dietary fibers, g, combination of the two filtrates, h, centrifugation, i, concentration, j, clarification, k, vacuum drying, l, smashing activation, and m, obtaining of water-soluble dietary fibers. The application of apricot fruit residues is actually comprehensive utilization of agricultural byproducts; therefore, the industrial chain is prolonged, an additional value of an agricultural product is increased, and the utilization rate of apricot resources is improved.

Description

technical field [0001] The invention relates to the technical field of apricot fruit processing, in particular to an apricot fruit fiber and a preparation method thereof. Background technique [0002] Apricot for kernel has high economic value and has become one of the most common fruit trees in northern my country. In recent years, with people's understanding of new fruit trees, apricot for kernel has become an important resource for the development of fruit trees. Apricot for kernel is an important raw material in food industry and pharmaceutical industry, and also a fresh fruit with unique taste. Generally, 6 kg of fresh material can be used to make 1 kg of dried apricots, and 3 kg of apricots can be used to produce 1 kg of almonds. Almonds are deeply processed. In addition to fried food and salt food, they can also be used to make almond milk, almond tea, almond milk powder and other foods and beverages. , such as the Lulu almond milk we often drink is one of the most po...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/308A23L33/125A23L33/22
CPCA23L33/22A23V2002/00A23V2300/14A23V2300/41A23V2250/5116
Inventor 李建军
Owner 李建军
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