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A biscuit containing modified dietary fiber derived from carrot peel and its preparation method

A dietary fiber and carrot technology, applied in bakery food, food science, dough processing and other directions, can solve the problems of weak function of harmful substances, single nutrient composition, poor taste, etc., and achieve sufficient sources, strong specificity, and convenient operation. Effect

Active Publication Date: 2021-10-12
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Dietary fiber biscuits currently on the market are only biscuits added with plant cellulose such as oats, bran, corn husks, soybean fibers, etc., which have thick fibers, poor taste, weak function of absorbing harmful substances in the body, and single nutritional components

Method used

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  • A biscuit containing modified dietary fiber derived from carrot peel and its preparation method
  • A biscuit containing modified dietary fiber derived from carrot peel and its preparation method
  • A biscuit containing modified dietary fiber derived from carrot peel and its preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Example 1: Preparation of Dietary Fiber Extract from Carrot Dregs

[0037] The neutral protease used in the preparation method 1-4 of this example was purchased from Novozymes Bioengineering Company. Ingredient: The high-temperature-resistant α-amylase used in the preparation method 1-4 of this example was purchased from Tianjin Nuoao Technology Development Co., Ltd. It is a liquid with an enzyme activity of 25000U / mL, and it is obtained from Bacillus licheniformis α-amylase whose optimum temperature is high temperature.

[0038] The total dietary fiber content of the raw carrot peel dregs used in this example is 60.5%, of which: the insoluble dietary fiber content is 51.06%, and the soluble dietary fiber content is 9.44%.

[0039] Preparation method 1: enzymatic method

[0040] Accurately weigh 5.00g of carrot peel residue, add it to a beaker filled with 200mL pH 6.5 phosphate buffer solution, then add 2.04mL 1mmol·L -1 CaCl 2 Solution, and add 0.4g neutral proteas...

Embodiment 2

[0052] Example 2: Modification of dietary fiber extract derived from carrot peel

[0053] Modification method 1: compound enzyme treatment

[0054] Add 100 g of the dietary fiber extract derived from carrot peel dregs obtained in Preparation Method 4 of Example 1, add 3000 mL of pH 4.8 citric acid-sodium citrate buffer solution, add 0.9 g of cellulase with an enzyme activity of 10000 U / g and an enzyme activity of 600 U 8g of xylanase / g, form cellulase and xylanase enzymolysis system, 50 ℃ enzymolysis 2.5h, after completion, add 4 times the volume of 95% ethanol, stand at room temperature for 4h, filter dehydration, and then The filter residue was dried at 50°C to obtain the modified dietary fiber derived from carrot skin residue, which was stored in a dry and dark place.

[0055] Modification method 2: high static pressure treatment

[0056] Put 10 g of the dietary fiber extract derived from carrot peel dregs obtained in Preparation Method 4 of Example 1 into a polyethylene ...

Embodiment 3

[0089] Example 3: Properties of modified dietary fiber derived from carrot peel

[0090] 1. Modification of the optimized dietary fiber extract from carrot peel

[0091] Accurately weigh 1.00 g of the dietary fiber extract derived from carrot peel dregs obtained in Example 1, add 30 mL of pH 4.8 citric acid-sodium citrate buffer, add 0.009 g of cellulase with an enzyme activity of 10000 U / g and an enzyme activity of 600 U / g Xylanase 0.08g, placed in a shaking water bath at 50°C for 2.5h. After the enzymatic hydrolysis is completed, add 4 times the volume of 95% ethanol directly, stand at room temperature for 4 hours, filter under reduced pressure, transfer the filter residue remaining on the wall of the cup with 95% ethanol, then dry the filter residue in hot air at 50°C, and store it in a dry and dark place save. The particle size of the modified dietary fiber derived from carrot peel dregs after the above treatment is not greater than 80 mesh.

[0092] 2. Properties of di...

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Abstract

The invention discloses a biscuit containing modified dietary fiber derived from carrot dregs and a preparation method thereof. The biscuit is prepared from the following ingredients in parts by weight: 15-20 parts of modified dietary fiber derived from carrot peel, 100 parts of flour, 20-60 parts of butter, 1-11 parts of milk powder, 40-50 parts of eggs, 10-24 parts of sugar, 0-0.5 parts of baking powder, wherein: modified dietary fiber derived from carrot peel is prepared by a method comprising the following steps: adding cellulase and xylan to dietary fiber extract derived from carrot peel Enzyme hydrolysis modification is carried out, and then the obtained modified dietary fiber derived from carrot peel residue is precipitated, dehydrated and then dried. The biscuit contains modified dietary fiber derived from carrot skin dregs. The modified dietary fiber has a high content of soluble dietary fiber and has significant swelling power, water holding capacity, oil holding capacity, cation exchange capacity, glucose adsorption capacity and cholesterol adsorption capacity. improve.

Description

technical field [0001] The invention relates to the field of food, in particular to a biscuit with high content of soluble dietary fiber obtained by using dietary fiber extract derived from carrot peel as raw material and modifying it with compound enzymes and a preparation method thereof. Background technique [0002] With the continuous improvement of living standards, consumers' requirements for food are not only in terms of color, fragrance, but also nutrition and health. Dietary fiber, known as the "seventh type of nutrient", is more and more used in food production because of its various physiological functions such as laxative and improving intestinal microbial composition. [0003] Biscuits have the advantages of long shelf life, easy to carry, rich taste, suitable for nutritional enhancement treatment, etc., and cookies are deeply loved by most people because of their unique flavor and sweet taste. However, the production process of cookies makes it the "three high...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/80A21D2/36A23L33/22
CPCA21D2/366
Inventor 李全宏刘杨
Owner CHINA AGRI UNIV
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