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Pectin oligosaccharides for bread, preparation method thereof, and bread suitable for diabetic patients

A technology of pectin oligosaccharides and bread, which is applied in the direction of dough processing, application, baked food, etc., can solve the problems of limited fresh food, low fruit utilization rate, etc., and achieve growth inhibition, significant functional effect, and high purity. Effect

Active Publication Date: 2021-03-23
承德怡达食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As a unique medicinal and fruit tree species in my country, it is planted in a large area in northern China, but due to the special sour taste of the fruit, the fresh food intake is greatly limited, and the fruit utilization rate is low.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] This embodiment relates to a preparation of a special pectin oligant with a bread, and a bread that is suitable for diabetic patients obtained by adding the pectin oligosaccharide.

Embodiment 11

[0027] Preparation of bread special pectin oligosaccharides, follow the steps:

[0028] A. Get a fresh hawthorn sputum gelatin, can be purchased directly, or it can be made as follows:

[0029] Extraction from the fresh hawthorn of 4% pectin, purified pectin, screened, cleaned the hawthorn fruit, add 12 times volume of deionized water, 60min for 60 min at 70 ° C, centrifuged to the supernatant The supernatant was then concentrated to a quarter volume, and a 2% volume of a large pore adsorption resin was added, placed in a shaker under 110 R / min, and then cured from the liquid; finally added 1.2 times The volume of food grade anhydrous ethanol, stands for 2 h, centrifugal, colorless hawthorn pectin;

[0030] B. Substrate the hawthorn pectin in a 40-fold volume of deionized water, then add pectinase to the obtained hawthorn pectin solution, enzymatically dissolve at 40 ° C for 80 min, and the added amount of rague is per 100L. Hawthorn pectin solution was added to 30 g of pectinas...

Embodiment 12

[0034] Preparation of bread special pectin oligosaccharides, follow the steps:

[0035] A. Get a fresh hawthorn sputum gelatin, can be purchased directly, or it can be made as follows:

[0036] Extraction from the fresh hawthorn of the pectin content, purified pectin, screened, cleaned the hawthorn fruit, add 15 times volume of deionized water, 70 minutes at 80 ° C, and centrifuged to the supernatant The supernatant was then concentrated to a third volume, and a 2.5% volume of macroporous adsorption resin was added, placed in a shaker under 120 R / min, and then cured from the liquid; finally added 1.25 times to the liquid. The volume of food grade anhydrous ethanol, stands for 2.5 h, centrifuged to colorless hawthorn pectin;

[0037] B, the hawthorn pectin is incubated in 50 times volume of deionized water, then adding pectinase to the obtained hawthorn pectin solution, enzymatically dissipating 120 min at 50 ° C, and the added amount of rague is per 100L. Hawthorn pectin solutio...

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PUM

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Abstract

The invention discloses pectin oligosaccharide special for bread. The polymerisation degree of the pectin oligosaccharide is 3-5, and decolored fresh crataegus pinnatifida bunge pectin is subjected topectinase enzymolysis and gel coagulation column separation to obtain the pectin oligosaccharide which is used for replacing substances of saccharide substances, sweetening agent substances and preservative substances used during making the bread. The obtained pectin oligosaccharide special for bread is high in purity and notable in function effect, cannot cause blood sugar to be increased afterbeing eaten, and can also effectively prolong the shelf life of the bread. The special pectin oligosaccharide for the bread is simple and safe in making method, and meets of requirements of people fornatural food additives. The bread made by using the pectin oligosaccharide as an additive is soft and glutinous in mouth feel and appropriate in sweetness, cannot cause blood sugar to be increased after being eaten, and is suitable for crowds suffering from high blood sugar, obese crowds and patients suffering from diabetes to eat.

Description

Technical field [0001] The present invention relates to the field of pectin oligosaccharide, and more particularly to a bread-specific pectin oligosaccharide, and the preparation method of pectin oligosaccharide, and a suitable diabetic patient prepared for diabetic patients. . Background technique [0002] Crataegus Pinnatifida Bunge, also known as mountains, mountains red, rosica deciduous small trees, bark dark gray, light yellow leather holes, small branches are soaked, single leaf mutual or in short branches, leaf width oval, Umbrella flower, white, white, red, fruit sphere, late red, surface face pastel small spot. [0003] Hawthorn fruit is sweet and delicious, rich in vitamins, hawthorn acids, citric acid, flavonoids, etc., can be qi and stop thirst, can also enter the medicine, into the medicine, the gastric, liver, the effect of digestion, blood circulation. The content of vitamin C in hawthorn is three times, pectin content, and the content of calcium and magnesium in ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/062A21D2/18
CPCA21D2/181A21D13/062
Inventor 牟德华王巍
Owner 承德怡达食品股份有限公司