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Method for preparing citrus fibers through ultrasonic treatment

A citrus fiber and ultrasonic technology, which is applied in the direction of food ultrasonic treatment, the function of food ingredients, and food ingredients as thickeners, etc., can solve the problems of difficult dissolution, low cellulose reactivity, and poor uniformity of chemical reactions, etc., and achieve low cost , broaden the scope of application, good water holding effect

Inactive Publication Date: 2018-08-24
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] There are a lot of hydrogen bonds in and between the molecules of natural cellulose. At the same time, the complexity of cellulose morphological structure and aggregate structure and high crystallinity make a large number of reactive hydroxyl groups blocked, making it difficult to dissolve and cellulose to react. Low performance and poor uniformity of chemical reactions, which not only affect the utilization rate of cellulose, but also directly affect the properties and performance of cellulose products
However, there is no report on the impact of ultrasonic treatment on the physical and chemical properties of citrus fiber, such as water holding capacity, oil holding capacity and viscosity.

Method used

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  • Method for preparing citrus fibers through ultrasonic treatment

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] The citrus fiber slag (residue after extracting high-ester pectin, low-ester pectin and amidated pectin from citrus peels) was pulverized twice with a pulverizer with a power of 550w, passed through an 80-mesh sieve, and deionized Water is prepared into a solution with a mass concentration of 0.1%. After stirring at 5000 rpm for 0.5h, use ultrasonic power of 250w for 1min, and adjust the pH to 3.0 with sodium hydroxide while fully stirring, and bathe in a water bath at 45°C for 1h. , to measure the particle size and viscosity of the solution. Add 60% absolute ethanol to the remaining citrus fiber solution and let it stand still, then centrifuge for 10 minutes to remove the supernatant, and dry the solid precipitate at 45° C. to obtain the final citrus fiber powder. Determination of its water holding capacity and oil holding capacity.

[0037] The measured water holding capacity of the citrus fiber is 5.81g / g, the oil holding capacity is 3.51g / g, the viscosity is 18.0mP...

Embodiment 2

[0039] The citrus fiber slag (residue after extracting high-ester pectin, low-ester pectin and amidated pectin from citrus peels) was ground 3 times with a pulverizer with a power of 550w, passed through a 90-mesh sieve, and deionized Water is prepared into a solution with a mass concentration of 0.5%. After stirring at 5000 rpm for 1 hour, use an ultrasonic wave with an ultrasonic power of 350w for 3 minutes, and adjust the pH to 6.0 with sodium hydroxide while fully stirring, and bathe in a water bath at 50°C for 1.5 hours. , to measure the particle size and viscosity of the solution. Add 75% ethanol aqueous solution with a volume fraction of 95% to the remaining citrus fiber solution, let it stand, centrifuge for 15 minutes to remove the supernatant, and dry the solid precipitate at 70° C. to obtain the final citrus fiber powder. Determination of its water holding capacity and oil holding capacity.

[0040] The measured water holding capacity of the citrus fiber is 6.94g / g...

Embodiment 3

[0042] The citrus fiber slag (residue after extracting high-ester pectin, low-ester pectin and amidated pectin from citrus peels) was pulverized 5 times with a pulverizer with a power of 550w, passed through a 120-mesh sieve, and deionized Water is prepared into a solution with a mass concentration of 1.0%. After stirring at 5000 rpm for 2 hours, use an ultrasonic power of 450w for 5 minutes, and adjust the pH to 7.0 with sodium hydroxide while fully stirring, and bathe in a water bath at 60°C for 2 hours. Measure the particle size and viscosity of the solution. Add 70% ethanol aqueous solution with a volume fraction of 95% to the remaining citrus fiber solution, let stand, centrifuge for 20 min to remove the supernatant, and dry the solid precipitate at 60° C. to obtain the final citrus fiber powder. Determination of its water holding capacity and oil holding capacity.

[0043] The measured water holding capacity of the citrus fiber is 12.35g / g, the oil holding capacity is 8...

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Abstract

The invention belongs to the field of food additives, and discloses a method for preparing citrus fibers through ultrasonic treatment. The method comprises the following steps of crushing citrus fiberresidues, performing screening with an 80-120-mesh sieve, preparing a citrus fiber solution of which the mass concentration is 0.1-1% with deionized water, then performing treatment under ultrasonicpower of 250-450W for 1-20min, regulating the pH to 3.0-7.0, performing heating in a water bath in a water bath pot of 45-60 DEG C for 1-2h, adding an ethanol solution, performing centrifugation, removing a supernatant, and drying solid precipitate under 45-70 DEG C to constant weight to obtain the citrus fibers. The citrus fibers are treated with ultrasonic waves, so that the prepared citrus fibers have good water retention ability, good oil retention ability, and good physicochemical properties of stickiness, particle diameter and the like, can well achieve the effects of stabilizing, thickening and water retention, and can widen the application range of the citrus fibers in food industry.

Description

technical field [0001] The invention belongs to the field of food additives, in particular to a method for preparing citrus fiber by ultrasonic treatment. Background technique [0002] Many by-products will be produced during the production and processing of citrus. Citrus fiber is a by-product of extracting pectin from citrus peels. A large amount of citrus peels are produced every year in citrus processing. So far, for the extraction of pectin from citrus peels The industrialization is still relatively weak, and a large amount of citrus fiber is produced after the pectin is extracted from the pomace. At present, the utilization of citrus fiber is mainly through solid fermentation and used as feed to obtain about 50% of citrus pomace from juice pressing production. If the processing waste is not treated in time and correctly, it will not only cause serious damage to the processing area and surrounding areas. The problem of environmental pollution will also cause huge waste...

Claims

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Application Information

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IPC IPC(8): A23L33/22A23L29/206A23L5/30
CPCA23V2002/00A23L5/32A23L29/206A23L33/22A23V2200/242A23V2200/23A23V2200/32A23V2250/5116A23V2250/21A23V2300/48
Inventor 齐军茹曾伟奇
Owner SOUTH CHINA UNIV OF TECH
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