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Palatability modified dietary fiber

A dietary fiber and palatability technology, which is applied in the field of palatability modified dietary fiber, can solve the problems of low dietary fiber content, rough taste, and indigestibility, etc., and achieve the effects of increasing content, improving dispersion effect, and improving adsorption

Active Publication Date: 2019-01-15
HENAN UNIVERSITY OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the daily intake of Chinese residents is only about 11.8g, compared with the daily dietary fiber intake of 25-35g recommended by the Nutrition Society, there is a significant difference between the two. Large, insoluble dietary fiber particles have a high surface hardness, and the dietary fiber content in existing dietary fiber foods is generally low. If too much is added, it will be prone to agglomeration, rough taste, and indigestible defects during processing.

Method used

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  • Palatability modified dietary fiber
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  • Palatability modified dietary fiber

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of palatability modified dietary fiber, its preparation method comprises the following steps:

[0023] (1) Raw material pretreatment: After removing impurities and screening 10 parts of bran powder, mix it with 20 parts of distilled water to obtain a raw material mixture;

[0024] (2) Gas explosion treatment: Put the bran powder mixture in step (1) into the gas explosion device, seal it, heat it at 50°C and increase the pressure to 0.5MPa at the same time, and release the pressure instantly after holding the pressure for 20s, and then remove the bran moisture in the powder;

[0025] (3) Frozen pulverization: the bran powder obtained in step (2) is frozen and pulverized to 300 mesh by a frozen pulverizer;

[0026] (4) Adsorption: Add 0.2% cellulase and 0.3% xylanase to the bran powder thawed in step (3), soak for 3 hours, filter and dehydrate under reduced pressure at 40°C;

[0027] (5) Modification: Mix the bran powder obtained in step (4) with a xanthan gum so...

Embodiment 2

[0030] A kind of palatability modified dietary fiber, its preparation method comprises the following steps:

[0031] (1) Raw material pretreatment: After removing impurities and screening 10 parts of bran powder, mix it with 30 parts of distilled water to obtain a raw material mixture;

[0032] (2) Gas explosion treatment: Put the bran powder mixture in step (1) into the gas explosion device, seal it, heat it at 50°C and increase the pressure to 1MPa, keep the pressure for 40s, release the pressure instantly, and then remove the bran powder moisture in

[0033] (3) Frozen pulverization: the bran powder obtained in step (2) is frozen and pulverized to 400 mesh by a frozen pulverizer;

[0034] (4) Adsorption: Add 0.3% cellulase and 0.2% xylanase to the bran powder thawed in step (3), soak for 3 hours, filter and dehydrate under reduced pressure at 40°C;

[0035] (5) Modification: Mix the bran powder obtained in step (4) with 100 parts by mass and a xanthan gum solution with a ...

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Abstract

The invention discloses palatability modified dietary fiber. By improving the whole method, the particle size of the dietary fiber is reduced, and the specific surface area of the dietary fiber is enlarged; as the dietary fiber is dispersed in a colloidal solution, a dispersing effect of the dietary fiber is improved, and intercoagulation is avoided; by means of modification, the surface of dietary fiber particles is subjected to water solubility modification, and the dietary fiber can perform crosslinking with colloidal molecules; not only is dispersion stability of the dietary fiber particles in the solution further improved, but also the content of water-soluble dietary fiber is improved. The prepared modified dietary fiber disclosed by the invention has the advantages of small particlesize and evenness and fineness in dispersion; the surface of the dietary fiber is subjected to water solubility treatment, so that the dietary fiber has good taste; the dietary fiber can be preparedinto food with different tastes by adding different auxiliary materials; the adding amount of the dietary fiber in food can be effectively improved on the premise that food taste is not affected.

Description

technical field [0001] The invention belongs to the technical field of food material processing, and in particular relates to a palatable modified dietary fiber. Background technique [0002] Dietary fiber can improve the digestive system function of the human body, dilute and accelerate the removal of carcinogens and toxic substances in food, protect the fragile digestive tract and prevent colon cancer. It is called the "seventh largest nutrient" in modern nutrition. At present, due to unbalanced diet and overnutrition, there are a large number of affluent patients such as obesity, high blood pressure, diabetes, and colon cancer. Reasonable intake of dietary fiber can effectively reduce the occurrence of affluent diseases. The Chinese Nutrition Society recommends the dietary fiber intake of Chinese residents: low-energy diet 1800kcal is 25g / day; medium-energy diet 2400kcal is 30g / day; high-energy diet 2800kcal is 35g / day. But because the dietary fiber food of high content ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/21A23L33/22A23L29/00
CPCA23L29/06A23L33/21A23L33/22
Inventor 马森李力韩雯刘宁王晓曦李利民郑学玲鲍庆丹
Owner HENAN UNIVERSITY OF TECHNOLOGY