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Method for preparing resistant-starch enriched water chestnut dreg dietary fiber

A technology of dietary fiber and resistant starch, applied in the field of food processing

Inactive Publication Date: 2014-07-23
HUBEI UNIV OF TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no report on the preparation of water chestnut residue dietary fiber rich in resistant starch by using water chestnut residue as raw material

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Take 10kg of fresh water chestnut dregs discarded in the production of water chestnut juice, and make water chestnut dregs slurry through colloid mill; then put the water chestnut dregs slurry in a pressure vessel, heat at 120°C for 120min, and take out the water chestnut dregs slurry , add a citric acid solution with a concentration of 0.1mol / L to adjust the pH value of the water chestnut residue slurry to 5.0, then put it into a microwave reactor with a microwave power of 300W for 12min to acidify and cross-link, cool to room temperature and place it at a temperature of Store in a cold storage at 4°C for 5 days, take out the water chestnut residue slurry from the cold storage, wash with water until neutral, and then centrifuge, then add 0.3kg of neutral protease, enzymolyze at 40°C for 150min, after the enzymolysis is complete, wash with water for 3 centrifuged once, then washed with 75% ethanol solution (volume fraction) and then centrifuged, and the filter residue wa...

Embodiment 2

[0031] Take 10kg of fresh water chestnut dregs discarded in the production of water chestnut juice, and micronize them through a colloid mill to make water chestnut dregs slurry; then place the water chestnut dregs slurry in a pressure vessel, heat at 125°C for 100 minutes, and take out the water chestnut dregs Slurry, add malic acid solution with a concentration of 0.4mol / L to adjust the pH value of the water chestnut residue slurry to 4.6, then put it in a microwave reactor with a microwave power of 500W for acid hydrolysis and cross-linking for 8 min, cool to room temperature and place Store in a cold storage at a temperature of 8°C. Take out the water chestnut residue slurry that has been refrigerated for five days from the cold storage, wash it with water until neutral, and then centrifuge, then add 0.5kg of neutral protease, and enzymatically hydrolyze it for 100 minutes at a temperature of 50°C. After the solution is completed, wash with water for 3 times and then centri...

Embodiment 3

[0033] Take 10kg of fresh water chestnut dregs discarded in the production of water chestnut juice, and micronize them through a colloid mill to make water chestnut dregs slurry; then put the water chestnut dregs slurry in a pressure vessel, heat at 140°C for 60 minutes, and take out the water chestnut dregs slurry, adding an acetic acid solution with a concentration of 0.8 mol / L to adjust the pH value of the water chestnut residue slurry to 4.2, then placing it in a microwave reactor with a microwave power of 800W for acidolysis and crosslinking for 5 min, cooling to room temperature and placing it in Store in a cold storage at a temperature of 6°C. Take out the water chestnut dregs that have been refrigerated for more than five days from the cold storage, wash with water until neutral, and then centrifuge, then add 0.8kg of neutral protease, and enzymatically hydrolyze for 60 minutes at a temperature of 50°C, and the enzymatic hydrolysis is complete. , washed 5 times with wat...

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Abstract

The invention belongs to the technical field of food processing, and discloses a method for preparing a resistant-starch enriched water chestnut dreg dietary fiber. According to the characteristics of high content of dietary fiber and starch, in particularly high content of amylase in water chestnut dregs, the digestive starch in the water chestnut dregs can be converted into resistant starch by virtue of synergetic effects of multiple techniques of high-humidity hot-press debranching, microwave acidolysis crosslinking, low-temperature storage slow retrogradation and enzymolysis purification. According to the prepared resistant-starch enriched water chestnut dreg dietary fiber, the defect that other substances except dietary fibers in a raw material, such as protein, fat, starch are removed by a traditional dietary fiber preparation method can be avoided, and the resistant starch has better sensory properties and physiological functions than those of traditional dietary fibers. The preparation method can be used for improving the quality of dietary fibers, reasonably utilizing raw materials and increasing economical benefits.

Description

[0001] technical field [0002] The invention belongs to the technical field of food processing, and relates to a method for preparing dietary fiber rich in resistant starch by using water chestnut residue discarded in beverage production and synergistically acting through multiple technologies. Background technique [0003] A large amount of pomace will be produced in the production of water chestnut beverage, which is generally used as feed directly, resulting in a great waste of resources, and because it contains a large amount of water, it is easy to be spoiled by microorganisms, how to effectively solve the problem of water chestnut pomace Storage and preparation of highly active biological substances are currently technical problems that need to be solved urgently. [0004] Dietary fiber is the seventh largest nutrient required by the human body. The traditional method of preparing dietary fiber is to use chemical, physical and enzymatic methods to remove other substa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/308A23L1/214A23L19/10
CPCA23L29/212A23L33/22A23V2002/00A23V2250/5116A23V2250/5118A23V2300/50
Inventor 姚晓玲张国真隗程峰
Owner HUBEI UNIV OF TECH
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