A kind of preparation method of capsicum dietary fiber

A technology of dietary fiber and chili, which is applied in the field of preparation of chili dietary fiber, can solve the problems that have not been reported, and achieve the effects of shortening the extraction time, short heating time and easy control

Active Publication Date: 2016-04-06
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] 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 on pepper dietary fiber has not yet been reported.

Method used

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  • A kind of preparation method of capsicum dietary fiber

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] (1) Pretreatment of raw materials: capsicum pomace is the by-product (dry material) of capsicum after extracting pigment and capsaicin, and its water content is 5%, and it is pulverized to 60 orders;

[0038] (2) Traditional water leaching: put the crushed chili residue in a constant temperature water bath shaker for leaching, the water temperature is 85°C, the solid-to-liquid ratio is 1g:10mL, the oscillation speed is 100r / min, and the leaching time is 4h , extract 2 times;

[0039] (3) centrifugation: step (2) gained extract is centrifuged, the rotating speed is 4200r / min, and the time is 20min;

[0040] (4) decolorization treatment: the precipitate after step (3) gained centrifugation is subjected to H 2 o 2 Decolorization treatment, the solid-to-liquid ratio is 1g: 10mL, H 2 o 2 The mass fraction is 3%, the decolorization time is 3 hours, the decolorization temperature is 40°C, and then centrifuged to obtain a decolorized precipitate;

[0041] (5) Washing treat...

Embodiment 2

[0048] (1) Pretreatment of raw materials: capsicum pomace is the by-product (dry material) of capsicum after extracting pigment and capsaicin, and its water content is 5%, and it is pulverized to 60 orders;

[0049] (2) Ultrasonic-assisted water leaching: place the pulverized pepper residue in the extraction device, the extraction temperature is 85°C, the solid-to-liquid ratio is 1g:15mL, the extraction time is 30min, the ultrasonic power is 400W, and the duty cycle 1:2, extract once;

[0050] (3) centrifugation: step (2) gained extract is centrifuged, the rotating speed is 4200r / min, and the time is 20min;

[0051] (4) decolorization treatment: the precipitate after step (3) gained centrifugation is subjected to H 2 o 2 Decolorization treatment, the solid-to-liquid ratio is 1g:5mL, H 2 o 2 The mass fraction is 6%, the decolorization time is 2 hours, the decolorization temperature is 50°C, and then centrifuged to obtain a decolorized precipitate;

[0052] (5) Washing trea...

Embodiment 3

[0059] (1) Pretreatment of raw materials: capsicum pomace is the by-product (dry material) of capsicum after extracting pigment and capsaicin, and its water content is 5%, and it is pulverized to 60 orders;

[0060] (2) Ultrasonic-assisted water extraction: place the crushed chili residue in the extraction device, the extraction temperature is 40°C, the solid-to-liquid ratio is 1g:20mL, the extraction time is 40min, the ultrasonic power is 350W, and the duty cycle 1:2, extract 2 times;

[0061] (3) centrifugation: step (2) gained extract is centrifuged, the rotating speed is 4000r / min, and the time is 25min;

[0062] (4) decolorization treatment: the precipitate after step (3) gained centrifugation is subjected to H 2 o 2 Decolorization treatment, the solid-to-liquid ratio is 1g:15mL, H 2 o 2 The mass fraction is 4%, the decolorization time is 3.5h, the decolorization temperature is 55°C, and then centrifuged to obtain a decolorized precipitate;

[0063] (5) Washing treat...

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Abstract

The invention belongs to the technical field of chili byproduct processing methods and in particular relates to a preparation method of chili dietary fibers. The preparation method comprises the following steps: grinding chili residues (subjected to pigment and capsaicin extracting) as raw materials, performing hot water (ultrasonic assisted and microwave assisted) extraction, centrifuging to obtain filter liquor and precipitates respectively, performing concentrating, decolorizing, alcohol precipitation, alcohol washing, centrifuging and drying on the filter liquor to obtain high-activity water-soluble dietary fibers, and performing decolorizing, water washing, centrifuging and drying on the precipitates to obtain high-purity insoluble dietary fibers. According to the method, the content of dietary fibers in the chili residues is increased and the functionality of the chili residues is improved; a new way is provided for comprehensive utilization of chili byproducts, deep processing of agricultural and sideline products is achieved, and the resource waste is reduced.

Description

technical field [0001] The invention belongs to the technical field of processing methods of chili by-products, and in particular relates to a preparation method of chili dietary fiber. Background technique [0002] Capsicum (Capsicum frutescens L.) includes capsicum and sweet pepper, has another name called capsicum, cabbage, etc., and belongs to the plant of the genus Capsicum in the family Solanaceae. The nutritional value of pepper is very high, which can be called the "crown of vegetables". It contains a variety of chemical substances that maintain the normal physiological functions of the human body and enhance the resistance and vitality of the human body. At the same time, pepper also contains a lot of vitamins A, B, and P. The individual effects or joint effects of these vitamins can prevent and treat some difficult symptoms, such as scurvy, high blood pressure, and gastrointestinal dysfunction. [0003] Pepper residue is the by-product of red pepper after extract...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/00A23L33/21
CPCA23L19/07A23L33/22A23V2002/00A23V2200/30A23V2250/21A23V2250/5108
Inventor 高彦祥王磊袁芳
Owner CHINA AGRI UNIV
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