Industrial preparation method of high-dispersity citrus fiber

A citrus fiber and high-dispersibility technology, which is applied in the field of industrial preparation of high-dispersion citrus fiber, can solve problems such as re-aggregation, decrease in fiber dispersibility, and re-aggregation of dispersed fibers.

Inactive Publication Date: 2019-06-04
HEBEI BROS ILONG FOOD TECH LLC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The patent application documents with application number CN201710363722.7 and publication number CN108175105A all disclose methods for preparing highly dispersible citrus fibers. However, dispersants are used in the above process preparations to improve dispersibility, and the drying process of fibers is about to Use spray drying or drum drying equipment to dry in water medium. The ri

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Embodiment 1, a kind of industrial preparation method of highly dispersible citrus fiber, described method comprises the following steps:

[0031] (1) Weigh 100kg of lemon peel dry residue (remove essential oil and most soluble impurities), add it to 2.5t water, adjust the pH value to 1.3 at 65°C, keep stirring for 90min at a stirring speed of 100r / min, and then use The decanter centrifuge centrifuges to remove pectin, the rotating speed of the decanter centrifuge drum is 2200r / min, and the screw differential rotating speed is 4r / min to obtain the filter residue one;

[0032] (2) Mix the filter residue and water at a volume ratio of 1:2, adjust the pH value to 8 at 65°C, add hydrogen peroxide with a mass fraction of 30%, and the added amount of hydrogen peroxide accounts for 1% of the mass fraction of the total material, Insulated and stirred for 30min, the stirring speed was 100r / min, and then the supernatant was removed by centrifugal separation with a decanter centri...

Embodiment 2

[0042] Embodiment 2, a kind of industrial preparation method of highly dispersible citrus fiber, described method comprises the following steps:

[0043] (1) Weigh 200 kg of dried orange peel residue (remove essential oils and most soluble impurities), add it to 7 t of water, adjust the pH value to 1.5 at 75 ° C, keep stirring for 120 min at a stirring speed of 100 r / min, and then use a horizontal Screw centrifuge centrifugal separation to remove pectin, decanter centrifuge drum rotating speed is 2500r / min, screw differential rotating speed is 6r / min, obtain filter residue one;

[0044] (2) Mix the filter residue and water at a volume ratio of 1:3, adjust the pH value to 9 at 75°C, add hydrogen peroxide with a mass fraction of 30%, and the added amount of hydrogen peroxide accounts for 2% of the mass fraction of the total material, Insulated and stirred for 60min, the stirring speed was 100r / min, and then the supernatant was removed by centrifugation using a decanter centrifug...

Embodiment 3

[0054] Embodiment 3, a kind of industrial preparation method of highly dispersible citrus fiber, described method comprises the following steps:

[0055] (1) Weigh 200kg of pomelo peel dry residue (remove essential oil and most soluble impurities), add it to 8t of water, adjust the pH value to 1.8 at 70°C, keep stirring for 150min at a stirring speed of 100r / min, and then use a horizontal Screw centrifuge centrifugal separation to remove pectin, the rotating speed of decanter centrifuge drum is 2800r / min, screw differential rotating speed is 8r / min, obtain filter residue one;

[0056] (2) Mix the filter residue and water at a volume ratio of 1:5, adjust the pH value to 11 at 70°C, add hydrogen peroxide with a mass fraction of 30%, and the added amount of hydrogen peroxide accounts for 4% of the mass fraction of the total material, Insulated and stirred for 90min, the stirring speed was 100r / min, and then the supernatant was removed by centrifugation using a decanter centrifuge...

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PUM

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Abstract

The invention discloses an industrial preparation method of high-dispersity citrus fiber and belongs to the technical field of food engineering. The method comprises the steps as follows: firstly, adding dried citrus peel residues to water, performing stirring under a high-temperature acid condition to extract pectin, removing the pectin by separation with a horizontal spiral centrifuge to obtainfilter residues I, mixing the filter residues with water, adding a bleaching agent under an alkaline condition, performing high-temperature alkali treatment and decolorization, then, removing a clearliquid by separation with the horizontal spiral centrifuge to obtain filter residues II, mixing the filter residues with water, performing milling by a colloid mill, performing dehydration twice by high-concentration alcohol, and performing low-temperature drying and crushing to obtain a loose and dispersed citrus fiber product. The citrus fiber product prepared by the method has higher dispersityand water swelling.

Description

technical field [0001] The invention belongs to the technical field of food engineering and relates to the preparation of citrus fiber, in particular to an industrial preparation method of highly dispersible citrus fiber. Background technique [0002] Dietary fiber has an excellent effect of promoting intestinal peristalsis, which is of great significance for preventing modern human "civilized diseases" such as constipation, obesity, arteriosclerosis, cardiovascular and cerebrovascular diseases, diabetes, etc. Compounds, vitamins, minerals, the "seventh nutrient" of humans other than water. The food structure of today's world is changing towards the direction of dietary fiber. [0003] At present, there has been a lot of research on soluble dietary fiber, but less research and application development on insoluble dietary fiber. Citrus fiber, as a kind of water-insoluble dietary fiber, although insoluble in water, has strong Excellent water-absorbing swelling and water-hold...

Claims

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Application Information

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IPC IPC(8): A23L33/21
Inventor 赵林松吕广董晓魏康
Owner HEBEI BROS ILONG FOOD TECH LLC
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