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
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
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...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com