Process and method for preparing citrus fibers from pectin-extracted dregs

Abstract

The invention relates to a process and method for preparing citrus fibers from pectin-extracted dregs, and belongs to the technical field of food engineering. The method comprises the following steps:a, mixing pectin-extracted dregs with water to form a first compound liquid, regulating the pH value to an alkaline state, and conducting heat insulation at 75-85 DEG C for 60-120 min; b, cooling thefirst compound liquid to 30-40 DEG C, adding H2O2 with a volume ratio of 1-6 percent to the first compound liquid, conducting sealing, conducting heat insulation at 40-80 DEG C for 10-20 min, then conducting filtration, and collecting residues for later use; c, mixing the residues with hot water according to a mass ratio to form a second compound liquid, adding sodium carboxymethyl cellulose being 0-30% by mass of the residues, conducting stirring, adjusting the pH value to 6-8, and conducting homogenization at 40-60 DEG C and 10-30 MPa; and d, drying a homogenate at 50-75 DEG C to obtain thecitrus fibers. The method uses the pectin-extracted dregs as a raw material to prepare the citrus fibers, and is low in cost. The citrus fibers can improve suspension and thickening effects when applied to drinks without additionally added colloid of a suspension system, and are healthy and environmentally friendly.

Description

technical field [0001] The invention belongs to the technical field of food engineering, and in particular relates to a process for preparing citrus fiber from dregs after extracting pectin. Background technique [0002] Citrus fiber belongs to dietary fiber, including soluble fiber and insoluble fiber. Dietary fiber is a group of heterogeneous complex natural macromolecular substances. [0003] The application of dietary fiber in the food industry has been very common, especially bread, beverages, biscuits, dairy products, etc. containing dietary fiber can be found everywhere in supermarkets or convenience stores in European and American countries. About 20% of the convenience cereals with annual sales of 16 billion US dollars are foods rich in dietary fiber. Dietary fiber food is also very popular in Japan as in Europe and the United States. In 1996, the sales volume of dietary fiber food reached 10 billion US dollars, and more than 70% of functional drinks contained diet...

AI Technical Summary

Problems solved by technology

Other citrus fibers in the market, such as 100FG, 125FG, 100M40 from CITRIFI, and 7000 and 7000F from CEAMSA, have good application effects in yoghurt, meat products and bakery products, but have poor water absorption and expansion effects compared with AQ, and are used in beverage products When using, additional colloids that can form a suspension system need to be added to maintain the stability of the system

But the price of AQ is relatively expensive, the origin is far away, and the delivery cycle is long

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