Combined fiber with high water absorption expansibility and high water binding force and preparation method of combined fiber

A water-swelling and fiber-combining technology, applied in dairy products, milk preparations, and refined butter, etc., can solve problems such as inability to effectively provide satiety and satiety, low water binding force, and impact on use effects.

Pending Publication Date: 2020-12-11
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The dietary fiber products currently on the market are mainly dietary fibers with poor hydration properties, which have problems such as poor water absorption and swelling and low water binding capacity, and cannot effectively provide satiety and satie

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 2

[0046] Preparation of composite fibers: konjac flour, carboxymethyl cellulose and xanthan gum were selected and compounded according to the weight ratio of 5.5:2:2.5, and stored at -20°C for later use.

Embodiment 3

[0048] Preparation of combined fiber: select konjac flour, carboxymethyl cellulose and xanthan gum, compound according to the weight ratio of 4.5:2.5:3, and store at -20°C for later use

[0049] 4. Embodiment 4

[0050] Preparation of combined fibers: select konjac flour, carboxymethyl cellulose and xanthan gum, compound according to the weight ratio of 6:2:2, and store at -20°C for later use.

[0051] 2. Experimental situation

[0052] Various embodiments combine fiber water swellability and water binding capacity.

[0053] 1. The purpose of the experiment: to measure the water-absorbing swelling and water-binding levels of the combined fibers of different embodiments

[0054] 2. Experimental process:

[0055] Determination of water swelling volume (ml / g): Take 0.05g sample in a 10 mL centrifuge tube, add 9 mL [0.9% sodium chloride (NaCl)] solution, record the volume V before adding the solution 1 , 39 ° C constant temperature shaking water bath for 20 h, after standing f...

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PUM

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Abstract

The invention discloses a combined fiber with high water absorption expansibility and high water binding force and a preparation method of the combined fiber, and relates to the field of food or feedformulas. The combined fiber comprises the following components in percentage by weight: 40-60% of konjac flour, 25-35% of carboxymethyl cellulose, and 15-25% of xanthan gum polysaccharide. The preparation method of the combined fiber comprises the following steps: respectively crushing the konjac flour, the carboxymethyl cellulose and the xanthan gum polysaccharide in a crusher, carrying out sieving with an 80-mesh sieve to respectively obtain powder A, powder B and powder C, and uniformly mixing the obtained powder A, powder B and powder C to obtain the combined fiber. The combined fiber cansupplement daily ration fibers with insufficient intake in human and animal foods and daily ration, especially soluble daily ration fiber components with high water absorption expansibility, high water binding force and fermentability, the water absorption expansibility and the water binding force of the raw materials are improved through synergistic interaction, the satiety of human and animalsare improved, therefore, the ingestion behaviors of people and animals are regulated and controlled, and the energy intake of people and animals is regulated.

Description

technical field [0001] The invention relates to the field of food or feed formula, in particular to a composite fiber with strong water-absorbing expansibility and high water-binding capacity and a preparation method thereof. Background technique [0002] Dietary fiber refers to the fiber that cannot be digested in the small intestine of humans and animals and partially or completely reaches the large intestine to be fermented by intestinal microorganisms. According to the source of dietary fiber, it can be divided into dietary fiber of plant origin, synthetic and animal, microbial and fungal origin. According to the chemical composition of dietary fiber, it can be divided into non-starch polysaccharides, resistant oligosaccharides and resistant starch. Depending on how dietary fiber is obtained, it can also be classified as natural or synthetic. [0003] The physicochemical properties of dietary fiber are closely related to its physiological function in the gastrointestin...

Claims

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Application Information

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IPC IPC(8): A23L33/21A23K20/163A23C9/13A23C9/156A23C13/12A23C15/12A23C17/00A23C19/09A23C21/08A21D13/06A21D2/18
CPCA23L33/21A23C9/1307A23C9/156A23C13/12A23C15/12A23C17/00A23C19/09A23C21/08A23K20/163A21D13/06A21D2/181A23V2002/00A23V2200/32A23V2200/326A23V2200/3262A23V2200/328A23V2200/332A23V2250/5066A23V2250/51082A23V2250/51
Inventor 魏宏逵夏雄彭健
Owner HUAZHONG AGRI UNIV
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