Technical method for extracting dietary fiber from pear residue

A technology of dietary fiber and process method, which is applied in food precipitation, food preparation, food drying, etc., can solve the problems of poor feed palatability, waste disposal, waste of resources, etc., and achieve less enzyme types, mild process conditions, and avoid emissions Effect

Active Publication Date: 2014-12-10
HEFEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Like the production of apple juice, a large amount of pear dregs will also be produced in the production process of pear juice. Since pear dregs contain a large number of stone cells, the palatability of direct use as feed is poor, and they are often discarded as waste, which not only wastes resources , and seriously pollute the environment
Pear pomace contains a large amount of dietary fiber, but there are few reports on the extraction of dietary fiber from pear pomace, especially the use of hemicellulase to extract dietary fiber from pear pomace has not been reported.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] (1) Pear pomace pretreatment:

[0033] ① Collection of raw materials: the pear peel, pear core, and pear residue discarded in fruit juice processing are collected and collectively referred to as pear residue, and the pear peel should be cut into small pieces about 1 cm long;

[0034] ② Crushing and juicing: squeeze the pear residue and water according to the mass ratio of 1000 g: 500 g, and collect the wet pear residue after squeezing;

[0035] ③ Drying: Dry the wet pear residue at a temperature of 80°C for 24 hours until the pear residue has a constant weight to obtain dry pear residue;

[0036] ④ Pulverization: crush the dried pear dregs and pass through a 60-mesh sieve to obtain pear dregs powder;

[0037] (2) Ultrasonic-assisted enzymatic hydrolysis:

[0038] Add 3 g of pear pomace powder to 40 mL of citric acid buffer solution with a pH value of 4.6, add 40 U / g of hemicellulase with an enzyme activity of 150,000 u / g, and hydrolyze in a constant temperature water ba...

Embodiment 2

[0048] (1) Pear pomace pretreatment:

[0049] ① Collection of raw materials: the pear peel, pear core, and pear residue discarded in fruit juice processing are collected and collectively referred to as pear residue, and the pear peel should be cut into small pieces about 1 cm long;

[0050] ② Crushing and juicing: squeeze the pear residue and water according to the mass ratio of 1000 g: 500 g, and collect the wet pear residue after squeezing;

[0051] ③ Drying: Dry the wet pear residue at a temperature of 80°C for 24 hours until the pear residue has a constant weight to obtain dry pear residue;

[0052] ④ Pulverization: crush the dried pear dregs and pass through a 60-mesh sieve to obtain pear dregs powder;

[0053] (2) Ultrasonic-assisted enzymatic hydrolysis:

[0054] Add 3 g of pear pomace powder to 55 mL of citric acid buffer solution with a pH value of 4.6, add 50 U / g of hemicellulase with an enzyme activity of 150,000 u / g, and hydrolyze it in a constant temperature wat...

Embodiment 3

[0064] (1) Pear pomace pretreatment:

[0065] ① Collection of raw materials: the pear peel, pear core, and pear residue discarded in fruit juice processing are collected and collectively referred to as pear residue, and the pear peel should be cut into small pieces about 1 cm long;

[0066] ② Crushing and juicing: squeeze the pear residue and water according to the mass ratio of 1000 g: 500 g, and collect the wet pear residue after squeezing;

[0067] ③ Drying: Dry the wet pear residue at a temperature of 80°C for 24 hours until the pear residue has a constant weight to obtain dry pear residue;

[0068] ④ Pulverization: crush the dried pear dregs and pass through a 60-mesh sieve to obtain pear dregs powder;

[0069] (2) Ultrasonic-assisted enzymatic hydrolysis:

[0070] Add 3 g of pear pomace powder into 48 mL of citric acid buffer solution with a pH value of 4.6, add 45 U / g of hemicellulase with an enzyme activity of 150,000 u / g, and hydrolyze in a constant temperature wate...

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PUM

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Abstract

The invention discloses a technical method for extracting dietary fiber from pear residue; the pear residue is a waste material produced in the production of pear juice, contains a large number of sclereid, is poor in palatability when direct used as a feed, is a waste of resources and seriously pollutes the environment when use as a waste material; by use of the pear residue for dietary fiber production, the pear industry additional value can be increased, and energy can be saved and emission can be reduced. The technical method comprises the following steps: 1, pear residue pretreatment, 2, ultrasonic assisted enzymolysis, 3, precipitation with ethanol, and 4, drying to obtain pear residue dietary fiber including pear residue soluble dietary fiber and pear residue insoluble dietary fiber; the extraction rate of the pear residue soluble dietary fiber is 13%-15%, at the 20-80 DEG C, the solubility stability of the pear residue soluble dietary fiber is 85% above, the pear residue soluble dietary fiber is strong in antioxidant ability; the pear residue insoluble dietary fiber has good water holding capacity and swelling capacity, and is high-quality dietary fiber. The technical method has the advantages of simple process, short enzymolysis time and low cost, and is suitable for industrial application.

Description

technical field [0001] The invention belongs to the technical field of food processing and production, in particular to a process for extracting dietary fiber from dangshan pear processing waste pear skin, pear core and pear dregs. Background technique [0002] Dietary fiber (Dietary Fiber, DF) refers to the sum of plant cells, polysaccharides, lignin and other substances in food that cannot be digested and absorbed by human endogenous enzymes. It is a very complex mixture of components. According to the different solubility of dietary fiber, it can be divided into soluble dietary fiber (soluble dietary fiber, SDF) and insoluble dietary fiber (insoluble dietary fiber, IDF). The physicochemical properties of dietary fiber include hydration (water-swelling capacity, solubility, water holding capacity, and binding capacity), adsorption capacity, ion exchange, fermentation, and its volumetric effect similar to that of fillers. Although dietary fiber cannot provide any nutrition...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/308A23L19/00
CPCA23L19/07A23L33/22A23V2002/00A23V2300/48A23V2300/40A23V2300/10
Inventor 吴学凤姜绍通潘丽军罗水忠郑志
Owner HEFEI UNIV OF TECH
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