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
CN104068357BActive Publication Date: 2016-04-06CHINA AGRI UNIV
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
CHINA AGRI UNIV
Publication Date
2016-04-06

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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.
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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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