Preparation method of edible bacterial cellulose/dietary fiber

Abstract

The invention discloses a preparation method of edible bacterial cellulose / dietary fiber, and belongs to the technical field of food biology. The preparation method comprises the following steps that1, mixed fruits are washed cleanly and squeezed to be juice, the juice is subjected to centrifugal filtration, and pectase, cellulase and other nutrient matters are added into the filtered juice, andthe mixed serves as a fermentation culture medium; 2, gluconacetobacter xylinum is inoculated, the obtained product is placed in a 30 DEG C constant temperature culture box to be cultured for 10 d, and a bacterial cellulose membrane is formed; and 3, the bacterial cellulose membrane obtained through fermentation is cut to be blocks and stirred and soaked in normal temperature water for 3-5 times,and soaking is conducted for 30-40 min each time; and the sample is placed at the temperature of 90-95 DEG C and stirred for 20-40 min by using a sodium alginate solution with the concentration being0.15-0.3%, and then standing and soaked by using calcium lactate with the concentration being 0.15-0.3% for 20-40 min at the normal temperature. The method utilizes compound fruit juice to serve as afermentation original liquid culture medium to ferment and produce bacterial cellulose. As a novel dietary fiber, bacterial cellulose is rich in nutrient structure, sour and sweet and tasty, has the attractive fragrance and pleasant color and glossiness, supplements a mass of vitamins, mineral substances and part of constant and trace elements which are needed by the human body while promoting human digestion, makes up the defects existing in common dietary fiber, and has the good quality advantage and marketing prospects.

Description

technical field [0001] The invention relates to the field of food biotechnology, in particular to a preparation method of edible bacterial cellulose dietary fiber. Background technique [0002] Bacterial cellulose (BC) is a three-dimensional network structure with high crystallinity formed by the metabolic products of various bacteria without lignin, hemicellulose and other extracts. This structure makes BC have some unique characteristics such as high purity, high crystallinity, greater mechanical strength, high water retention value, antibacterial, non-toxic, biocompatibility and biodegradability, etc., so it has great potential in many fields. Widely used, such as biomedicine and tissue engineering, food, papermaking, functional materials, etc. Bacterial cellulose is a water-insoluble dietary fiber, which can change the rheological state of food and produce low-calorie, low-cholesterol food. Modern studies only use it as a food ingredient, but there are few studies on i...

AI Technical Summary

Problems solved by technology

[0004] The modern dietary fiber products on the market are mostly composed of multiple dietary fibers. For example, simple soluble dietary fiber combined with insoluble dietary fiber can only play a simple laxative effect, and cannot satisfy modern people’s desire for more than one product. The needs of this kind of effect; now many food additives such as sour agents, sweeteners, preservatives are added to the dietary fiber, which has a certain impact on human health