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Preparation method of ponkan dietary fiber

A dietary fiber and soluble dietary fiber technology, which is applied in food preparation, food drying, food extraction, etc., can solve the problems of discarding, unreported, and low comprehensive utilization rate of citrus peel residues, and achieves changing composition and structure, shortening Effect of extraction time, promotion of dissolution and diffusion

Active Publication Date: 2014-08-13
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Taking juicing processing as an example, the remaining skin residue after processing is its main by-product, and its weight accounts for 30-40% of the fruit weight. However, the comprehensive utilization rate of citrus peel residue in my country is very low, less than 10%, and most of them are directly discarded.
[0008] At present, there are few domestic reports on the simultaneous extraction of water-soluble dietary fiber and insoluble dietary fiber in skin dregs, especially the patent of ponkan dietary fiber has not yet been reported.

Method used

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  • Preparation method of ponkan dietary fiber

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] (1) Pretreatment of raw materials: the ponkan peel residue obtained after the washed fresh ponkan fruit was squeezed was subjected to blanching treatment, the blanching temperature was 95° C., and the blanching time was 1.5 min. After blanching, the obtained ponkan peel residue was put into an electric constant temperature blast drying oven at 60°C for 36 hours to dry for 36 hours. The water content was 5%, and it was crushed to 80 mesh to obtain pretreated ponkan peel residue powder.

[0041] (2) Add water to disperse: add water to disperse the pulverized ponkan peel residue after step (1), the solid-to-liquid ratio is 1g: 3mL, stir evenly, and make a dispersion liquid;

[0042] (3) Ultrasonic-assisted water extraction: in step (2), the dispersion liquid is placed in an ultrasonic extraction device, the extraction temperature is 55°C, the solid-to-liquid ratio is 1g-15mL, the extraction time is 30min, and the ultrasonic power is 500W. The duty ratio is 1:2, extract twi...

Embodiment 2

[0052] (1) Pretreatment of raw materials: the ponkan peel residue obtained after the washed fresh ponkan fruit was squeezed for a blanching treatment, the blanching temperature was 90° C., and the blanching time was 2 minutes. After blanching, the obtained ponkan peel residue was put into an electric constant temperature blast drying oven at 60°C for 36 hours to dry for 36 hours. The water content was 5%, and it was crushed to 80 mesh to obtain pretreated ponkan peel residue powder.

[0053] (2) Add water to disperse: add water to disperse the pulverized ponkan peel residue after step (1), the solid-to-liquid ratio is 1g: 5mL, stir evenly, and make a dispersion liquid;

[0054] (3) Ultrasonic-assisted water extraction: in step (2), the dispersion liquid is placed in an ultrasonic extraction device, the extraction temperature is 70°C, the solid-to-liquid ratio is 1g-25mL, the extraction time is 40min, and the ultrasonic power is 450W. The duty ratio is 1:2, extract twice to obt...

Embodiment 3

[0064] (1) Pretreatment of raw materials: The ponkan peel residue obtained after the washed fresh ponkan fruit was squeezed was subjected to blanching treatment, the blanching temperature was 85° C., and the blanching time was 3 minutes. After blanching, the obtained ponkan peel residue was put into an electric constant temperature blast drying oven at 60°C for 36 hours to dry for 36 hours. The water content was 5%, and it was crushed to 80 mesh to obtain pretreated ponkan peel residue powder.

[0065] (2) Add water to disperse: add water to disperse the pulverized ponkan peel residue after step (1), the solid-to-liquid ratio is 1g: 4mL, stir evenly, and make a dispersion liquid;

[0066] (3) Microwave-assisted water extraction: in step (2), the dispersion liquid is placed in a microwave extraction device, the extraction temperature is 80°C, the solid-to-liquid ratio is 1g-15mL, the extraction time is 8min, and the microwave power is 650W. Extract 2 times to obtain the extract...

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Abstract

The invention belongs to the technical field of fruit and vegetable processing and citrus comprehensive utilization and in particular relates to a preparation method of a ponkan dietary fiber. The preparation method comprises the steps of with ponkan peel pomace as a raw material, carrying out blanching, drying, crushing and ultrasonic-assisted water (microwave assisted water) extraction, carrying out enzymatic hydrolysis, enzyme killing and centrifugation by regulating a pH value and compound enzyme to obtain a filtrate and precipitates, carrying out concentration, alcohol precipitation, alcohol washing, centrifugation and vacuum drying on the filtrate to obtain a water-soluble dietary fiber, and carrying out washing, centrifugation and vacuum drying on the precipitates to obtain a insoluble dietary fiber. With the adoption of the preparation method, with the waste ponkan peel pomace after juicing as the raw material, deep processing of agricultural byproducts raw materials is realized, the resource waste is reduced, and meanwhile, a novel way is provided to comprehensively utilize a ponkan byproduct.

Description

technical field [0001] The invention belongs to the technical field of fruit and vegetable processing and citrus comprehensive utilization, in particular to a preparation method of ponkan dietary fiber. Background technique [0002] Ponkan is an excellent wide-skinned citrus variety. It has become the most important fruit tree variety in western Hunan, with a cultivation area of ​​more than 650,000 mu and an output of more than 500,000 tons. While the cultivation industry is developing rapidly, the deep processing of citrus in my country is developing slowly. Taking juicing processing as an example, the remaining skin residue after processing is its main by-product, and its weight accounts for 30-40% of the fruit weight. However, the comprehensive utilization rate of citrus peel residue in my country is very low, less than 10%, and most of them are directly discarded. . In recent years, it has been reported in China to extract tangerine oil, pectin, hesperidin, food colorin...

Claims

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Application Information

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IPC IPC(8): A23L1/308
CPCA23L5/32A23L19/07A23L33/22A23V2002/00A23V2250/5116A23V2300/14A23V2300/10
Inventor 高彦祥王磊袁芳
Owner CHINA AGRI UNIV
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