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Method for preparing dietary fibers from salicornia stalks by biological method

A technology of dietary fiber and salicornia, applied in the fields of application, food science, food ingredients, etc., can solve the problems of staying and less research on resources in the marine field, and achieve the effects of low cost, improved nutritional value, and improved economic benefits

Inactive Publication Date: 2017-02-15
QINGDAO JIARUI BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, most of the research on dietary fiber in our country stays on terrestrial plants, while there are few researches on marine resources.

Method used

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  • Method for preparing dietary fibers from salicornia stalks by biological method

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A biological method utilizing salicornia stalks to prepare dietary fiber is characterized in that it specifically comprises the following steps:

[0035] (1) Pretreatment of Salicornia stalks: crush the stalks of Salicornia, pass through a 100-mesh sieve; add 3 times the mass ratio of pure water to soak for 5 hours;

[0036] (2) Cooking: Cook the soaked Salicornia suspension for 1 hour, then lower the temperature to room temperature under sealed conditions;

[0037] (3) Solid-liquid separation: the cooking liquid is subjected to solid-liquid separation to obtain Salicornia stalk powder, and the separated water enters step (1) for recycling;

[0038] (4) Micro-fermentation: Naturally ferment Salicornia stalk powder at 28-35°C for 15 days;

[0039] (5) Washing to remove salt: after micro-fermentation, adjust the weight ratio of salicornia stalks to water to 1:3, stir at 45-60°C for 4 hours, wash to remove salt and wash with water until neutral, and adjust the salicornia ...

Embodiment 2

[0052] A biological method utilizing salicornia stalks to prepare dietary fiber is characterized in that it specifically comprises the following steps:

[0053] (1) Pretreatment of Salicornia stems: crush the Salicornia stems and pass through a 100-mesh sieve; add 3 times the mass ratio of pure water to soak for 4 hours;

[0054] (2) Cooking: Cook the soaked samphire suspension for 1.5 hours, then lower the temperature to room temperature under sealed conditions;

[0055] (3) Solid-liquid separation: the cooking liquid is subjected to solid-liquid separation to obtain Salicornia stalk powder, and the separated water enters step (1) for recycling;

[0056] (4) Micro-fermentation: Naturally ferment Salicornia stalk powder at 28-35°C for 12 days;

[0057] (5) Washing to remove salt: after micro-fermentation, adjust the weight ratio of salicornia stalks to water to 1:4, stir at 45-60°C for 3 hours, wash to remove salt and wash with water until neutral, and adjust the salicornia s...

Embodiment 3

[0070] A biological method utilizing salicornia stalks to prepare dietary fiber is characterized in that it specifically comprises the following steps:

[0071] (1) Pretreatment of Salicornia stems: crush the Salicornia stems, pass through a 100-mesh sieve; add 3 times the mass ratio of pure water to soak for 3 hours;

[0072] (2) Cooking: Cook the soaked Salicornia suspension for 2 hours, and then lower the temperature to room temperature under sealed conditions;

[0073] (3) Solid-liquid separation: the cooking liquid is subjected to solid-liquid separation to obtain Salicornia stalk powder, and the separated water enters step (1) for recycling;

[0074] (4) Micro-fermentation: Naturally ferment Salicornia stalk powder at 28-35°C for 10 days;

[0075] (5) Washing to remove salt: after micro-fermentation, adjust the weight ratio of salicornia stalks to water to 1:5, stir at 45-60°C for 2 hours, wash to remove salt and wash to neutral, adjust the salicornia stalks The weight...

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Abstract

The invention discloses a method for preparing dietary fibers from salicornia stalks by a biological method. The dietary fibers are creamy white in color, the functional indexes of the dietary fibers are far higher than a dietary fiber standard frequently used by western countries, and the dietary fibers can be used as high-quality dietary fibers and an ideal food additive. The method disclosed by the invention has the advantages that a united technology of micro fermentation, microwave-assisted enzymolysis and multi-strain sectional type fermentation is adopted for extracting dietary fibers from the salicornia stalks, so that the yield of the dietary fibers from the salicornia stalks is increased; a technology of microwave-assisted enzymolysis, microorganism sectional type fermentation and enzymolysis modification is adopted, so that the nutrient value of salicornia dietary fibers is notably promoted, and the dietary fibers are good in palatability; and the production cost of the technology is low, industrialized production is facilitated, a way of developing and utilizing the dietary fibers from the salicornia stalks, which is high in efficiency, low in cost, safe and feasible, is established, in the respect of the cost of the dietary fibers, the economic benefits of the dietary fibers are increased by 30% or above than those of dietary fibers of the same kind, and a new way is provided for further resource utilization of the salicornia stalks.

Description

technical field [0001] The invention relates to a biological method for preparing dietary fiber by using salicornia stalks, belonging to the field of food processing. Background technique [0002] Dietary fiber is currently internationally recognized as a functional food base material, known as the "seventh nutrient" in addition to the six major nutrients of water, protein, carbohydrates, lipids, vitamins, and minerals, and is known as In the 21st century food industry, it is the most concerned food additive with special health function and food modification function. Dietary fiber can be used as an effective functional health food to prevent various diseases, and has special effects such as water retention, oil retention, improvement of food color and flavor, etc. It can improve human digestion and absorption, enhance human excretion function, and promote human dietary structure Balance, hinder the human body from excessive absorption of some nutrient-rich nutrients, maint...

Claims

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Application Information

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IPC IPC(8): A23L33/22A23L29/00A23L5/30
CPCA23V2002/00A23V2250/5116A23V2300/48
Inventor 不公告发明人
Owner QINGDAO JIARUI BIOLOGICAL TECH
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