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Preparation method of mango pomace dietary fiber and application of the obtained product

A technology of dietary fiber and mango peel, applied in the application, bakery, food ingredients and other directions, can solve the problem of no mango dietary fiber, etc., and achieve the effects of a mild preparation process, a reasonable ratio of soluble and insoluble dietary fibers, and effective retention of nutrients

Active Publication Date: 2021-01-05
AGRI PRODS PROCESSING RES INST CHINESE ACAD OF TROPICAL AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, at present, there is no relevant report on the modification of mango dietary fiber in China, and there is no related technical research on the modification of mango dietary fiber using high pressure or ultra-high pressure.

Method used

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  • Preparation method of mango pomace dietary fiber and application of the obtained product
  • Preparation method of mango pomace dietary fiber and application of the obtained product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A kind of mango pomace dietary fiber is made through the following steps:

[0032] a. Preparation of mango peel pulp: take 200g of fresh mango peel residue, add 1.5 times the quality of water, fully beat in a beater for 10 minutes, and obtain mango peel residue puree;

[0033] b. Enzymolysis: after heating the mango pomace pulp obtained in step a to 50°C, add citric acid to adjust the pH to 4.5, then add pectinase with 0.05% of the pulp quality (the activity of pectinase is 20000U / g) Enzymolysis at 50°C for 90 minutes;

[0034] c. Enzyme inactivation: quickly heat the mango peel pomace puree after enzymolysis in step b to 95°C and keep it for 10 minutes to fully inactivate pectinase;

[0035] d. Grinding: After cooling the mango peel slurry that has been deactivated in step c to room temperature, add sodium carboxymethyl cellulose with a mass of 0.2% of the mango peel slurry, and after it is fully dissolved, grind the above slurry with a colloid mill 2 times to obtain...

Embodiment 2

[0039] A kind of mango pomace dietary fiber is made through the following steps:

[0040] a. Preparation of mango peel pulp: take 200g of fresh mango peel residue, add 2 times the quality of water, fully beat in a beater for 10 minutes, and obtain mango peel residue puree;

[0041] b. Enzymolysis: after heating the mango pomace pulp obtained in step a to 50°C, add citric acid to adjust the pH to 4.5, then add pectinase with 0.06% of the pulp quality (the activity of pectinase is 20000U / g) Enzymolysis at 50°C for 105 minutes;

[0042] c. Enzyme inactivation: quickly heat the mango peel pomace puree after enzymolysis in step b to 85°C and keep it for 20 minutes to fully inactivate pectinase;

[0043] d. Grinding: After cooling the mango peel slurry that has been deactivated in step c to room temperature, add sodium carboxymethyl cellulose with a mass of 0.3% of the mango peel slurry, and after it is fully dissolved, grind the above slurry with a colloid mill 2 times to obtain ...

Embodiment 3

[0047] A kind of mango pomace dietary fiber is made through the following steps:

[0048] a. Preparation of mango peel pulp: take 200g of fresh mango peel residue, add 3 times the quality of water, fully beat in a beater for 10 minutes, and obtain mango peel residue puree;

[0049] b. Enzymolysis: after heating the mango pomace pulp obtained in step a to 50°C, add citric acid to adjust the pH to 4.5, then add pectinase with 0.08% of the pulp quality (the activity of pectinase is 20000U / g) Enzymolysis at 50°C for 120 minutes;

[0050] c. Enzyme inactivation: quickly heat the mango peel pomace puree after enzymolysis in step b to 90°C and keep it for 15 minutes to fully inactivate pectinase;

[0051]d. Grinding: After cooling the mango peel slurry that has been deactivated in step c to room temperature, add sodium carboxymethyl cellulose with a mass of 0.4% of the mango peel slurry, and after it is fully dissolved, grind the above slurry with a colloid mill 2 times to obtain a...

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Abstract

The invention relates to the technical field of fruit by-product processing and specifically relates to a preparation method for mango peel pomace dietary fiber. The method comprises the following steps: adding water into mango peel pomace and pulping, thereby acquiring raw mango peel pomace pulp; performing enzymolysis treatment on the raw mango peel pomace pulp, and fully grinding, thereby acquiring the mango peel pomace pulp; and performing high-pressure homogenizing treatment on the mango peel pomace pulp, and then sampling and spray-drying, thereby acquiring the mango peel pomace dietary fiber. The method is green and environment-friendly; no chemical agent is introduced; the proportion of soluble dietary fiber in the acquired mango peel pomace dietary fiber is effectively increased; the ratio of soluble dietary fiber to insoluble dietary fiber is more reasonable; due to the relatively mild preparation process, the nutritional ingredients in the mango peel can be effectively maintained; and the mango peel pomace dietary fiber as an additive for rice and flour products and baking products has very wide application prospects.

Description

technical field [0001] The invention relates to the technical field of fruit by-product processing, in particular, to a preparation method of mango pomace dietary fiber and the application of the obtained product. Background technique [0002] Mango is one of the important tropical fruits in my country, with an annual output value of nearly 4 billion yuan. It is an important part of the agricultural economy in tropical areas and one of the main sources of farmers' income. In recent years, with the improvement of inferior varieties and the introduction of new varieties, the planting area and output of mangoes have also increased year by year, which has promoted the development of the mango deep processing industry. problems faced. [0003] Mango pomace accounts for about 9% to 16% of the weight of fresh fruit. Studies have shown that mango pomace contains a variety of functional components, such as polyphenols, dietary fiber, carotenoids, etc., of which the content of dietar...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/00A23L33/22A21D13/00A23L7/104A23L7/109A23L7/10A23L7/113A23G3/42
CPCA21D13/00A23G3/42A23V2002/00A23V2250/51082A23V2200/32A23V2200/3262A23V2200/3324
Inventor 黄晓兵彭芍丹林丽静李积华廖良坤龚霄
Owner AGRI PRODS PROCESSING RES INST CHINESE ACAD OF TROPICAL AGRI SCI