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A method for preparing dietary fiber functional granules by using pomelo peel white cortex as raw material

A technology of dietary fiber and white cortex, which is applied in the field of food processing, can solve the problems of single utilization of pomelo peel and complex process, etc., and achieve the effects of improving dietary fiber intake, convenience in eating, and simple processing technology

Inactive Publication Date: 2020-11-03
HENAN AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, food raw materials generally have a high content of insoluble dietary fiber. The white skin of pomelo peel is rich in dietary fiber, especially water-soluble dietary fiber. The current reports on the processing and utilization of pomelo peel mainly focus on the extraction of essential oils and flavonoids. Compounds, pectin, and pigments are realized through the separation and extraction process of various active components in the raw materials. The treatment of pomelo peel is either single-use or the process is complicated, and it cannot be simple, effective, and fully explored. all value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The method for making dietary fiber functional granules with pomelo peel white cortex as raw material of the present embodiment, the steps are as follows:

[0024] (1) Wash and peel the pomelo, and cut the white skin into 1cm×1cm pieces;

[0025] (2) Cooking: Steam the cut pomelo peel white layer in boiling water for 25 minutes, drain the water after cooking, and set aside;

[0026] (3) Drying: Put the boiled pomelo peel white layer in an oven at 65°C for 6 hours to make it dry;

[0027] (4) Pulverization: pulverize the dried pomelo peel and pass through a 0.25mm sieve;

[0028] (5) Enzymatic hydrolysis: Take the sieved sample, add water to dissolve according to the ratio of material to liquid 1:20, adjust the pH to 4.0 with citric acid, add 5% naringinase (enzyme activity: 3000U / g) based on the dry weight of pomelo peel powder ), enzymatic hydrolysis at 55°C for 60min;

[0029] (6) Blending: After enzymatic hydrolysis, add 2% β-cyclodextrin based on the dry weight o...

Embodiment 2

[0031] The method for making dietary fiber functional granules with pomelo peel white cortex as raw material of the present embodiment, the steps are as follows:

[0032] (1) Wash and peel the pomelo, and cut the white skin into 1cm×1cm pieces;

[0033] (2) Cooking: Steam the cut pomelo peel white layer in boiling water for 30 minutes, drain the water after cooking, and set aside;

[0034] (3) Drying: Put the boiled pomelo peel white layer in an oven at 70°C for 5 hours to make it dry;

[0035] (4) Pulverization: pulverize the dried pomelo peel and pass through a 0.25mm sieve;

[0036] (5) Enzymatic hydrolysis: Take the sieved sample, add water to dissolve according to the ratio of material to liquid 1:25, adjust the pH to 4.5 with citric acid, add 6% naringinase (enzyme activity: 3000U / g) based on the dry weight of pomelo peel powder ), enzymatic hydrolysis at 65°C for 60 min;

[0037] (6) Blending: Add 2.5% β-cyclodextrin based on the dry weight of pomelo peel powder dire...

Embodiment 3

[0039] The method for making dietary fiber functional granules with pomelo peel white cortex as raw material of the present embodiment, the steps are as follows:

[0040] (1) Wash and peel the pomelo, and cut the white skin into 1cm×1cm pieces;

[0041] (2) Cooking: Steam the cut pomelo peel white layer in boiling water for 26 minutes, drain the water after cooking, and set aside;

[0042] (3) Drying: Put the boiled pomelo peel white layer in an oven at 68°C for 6 hours to make it dry;

[0043] (4) Pulverization: pulverize the dried pomelo peel and pass through a 0.25mm sieve;

[0044] (5) Enzymolysis: take the sieved sample, add water to dissolve according to the ratio of material to liquid 1:22, adjust the pH to 4.0 with citric acid, add 5.5% naringinase (enzyme activity is 3000U / g) based on the dry weight of pomelo peel powder ), enzymatic hydrolysis at 58°C for 60min;

[0045] (6) Blending: After enzymatic hydrolysis, add 2.2% β-cyclodextrin based on the dry weight of p...

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Abstract

The invention discloses a method for manufacturing a functional dietary fiber electuary by using a raw material of white layers of shaddock peel. The white layers of shaddock peel are used as the raw material, and a combination of boiling and enzymolysis is adopted to conduct bitter-removing treatment, and an embedding effect of beta-cyclodextrin on hydrophobic bitter components is utilized to further reduce bitter and astringency, and the method conducts scientific blending with other food ingredients so as to prepare the granular functional electuary which can be used as a good dietary fiber replenisher. The electuary has a suitable taste and a slight shaddock flavor, is convenient to eat, and can be directly eaten or brewed and taken with boiled water. Finished products of the electuary have a total dietary fiber content of 35-38%, a soluble dietary fiber content of 16-18%, and an insoluble dietary fiber content of 19-21%, and can be used as the good dietary fiber replenisher, and play an important role in improving dietary fiber intake deficiency of residents of our country.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing dietary fiber functional granules by using the white skin of pomelo peel as a raw material. Background technique [0002] Grapefruit is one of the main fruit resources in my country. Pomelo peel is a by-product of grapefruit processing. It is rich in water, cellulose, lignin, trace elements and a variety of physiologically active components. It can be used as a functional raw material, so its comprehensive utilization has broad prospects. Pomelo peels account for about 20% to 30% of the weight of the fruit. If a large amount of pomelo peels are discarded, if they are not processed in time, it will be a great waste of resources and cause environmental pollution. However, the pomelo peel contains more bitter substances, which makes the pomelo peel produce a strong, unpleasant bitter taste, which becomes an important factor limiting the pr...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L33/125A23L33/22
CPCA23L33/125A23L33/22A23V2002/00A23V2250/5112A23V2250/5116
Inventor 赵秋艳黄现青乔明武宋莲军张平安田洁
Owner HENAN AGRICULTURAL UNIVERSITY
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