Fingered citron dietary fiber with weight-losing and lipid-lowering functions as well as preparation method and application of fingered citron dietary fiber

A technology of dietary fiber and bergamot, which is applied to the field of bergamot dietary fiber and its preparation, can solve the problems of immaturity, poor product color and water holding capacity, difficult to control fermentation time and environment by fermentation method, etc.

Inactive Publication Date: 2021-06-08
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the rough separation method can easily cause a large loss of raw materials; the color and water holding capacity of the product prepared by the chemical method are not good, and it is easy to produce a large amount of waste liquid and waste gas and other environmental pollution problems, as well as corrosion problems of related equipment and pipelines; The time and environment are difficult to control; the membrane separation method has a high investment cost, and the equipment requires a lot of investment in the later maintenance, and the current technology development is

Method used

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  • Fingered citron dietary fiber with weight-losing and lipid-lowering functions as well as preparation method and application of fingered citron dietary fiber
  • Fingered citron dietary fiber with weight-losing and lipid-lowering functions as well as preparation method and application of fingered citron dietary fiber
  • Fingered citron dietary fiber with weight-losing and lipid-lowering functions as well as preparation method and application of fingered citron dietary fiber

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] The method that embodiment 1 bergamot dietary fiber adopts composite enzymatic hydrolysis process to prepare

[0045] S1. Put the bergamot slices into a hot air drying oven at 55°C and dry to constant weight, crush the dried bergamot slices through a 60-mesh sieve, put them in a ziplock bag and place them in a drying dish for later use;

[0046] S2. The bergamot powder obtained in S1 is subjected to compound enzymatic hydrolysis to obtain bergamot dietary fiber;

[0047] Wherein, the technological condition of compound enzymolysis described in step S2 is:

[0048] S21. Pretreatment: mix bergamot powder and water evenly at a mass ratio of 1:20, and gelatinize at 80°C for 40 minutes;

[0049] S22. The first step of enzymatic hydrolysis: the gelatinized solution in S21 is cooled to 60°C, the pH is adjusted to 5.5, and 1:1 α-amylase and glucoamylase are added at an enzyme amount of 396u / g to enzymatically hydrolyze for 120 minutes to degrade part of the starch;

[0050] S2...

Embodiment 2

[0052] Example 2 Research on the compound enzymatic hydrolysis process of bergamot dietary fiber α-amylase and glucoamylase

[0053] 1. Based on the preparation method in Example 1, optimize the compound enzymolysis process of α-amylase and glucoamylase in step S22. On the basis of the single factor experiment, the enzymatic hydrolysis pH was determined to be 5.5, and the three factors that had the most significant influence on the total dietary fiber yield of bergamot were selected as the independent variables, including A enzymatic hydrolysis time, B enzymatic hydrolysis temperature, and C enzyme amount. Three levels were taken for each factor, coded by -1, 0, +1, and the yield of total dietary fiber was used as the response value (Y). According to the Box-Behnken central combination design principle, three levels were designed using Design-Expert8.0.6 software. Three-level response surface analysis of factors. The coded value and real value of each factor are shown in Tabl...

Embodiment 3

[0068] Example 3 Research on Enzymolysis Process of Alkaline Protease of Bergamot Dietary Fiber

[0069] 1. Based on the preparation method in Example 1, optimize the alkaline protease enzymatic hydrolysis process in step S23. On the basis of single factor experiments, the enzymatic hydrolysis temperature was determined to be 60°C, and the effects of alkaline protease enzymatic hydrolysis time (A), enzymatic hydrolysis pH (B) and enzyme amount (C) on the yield of bergamot total dietary fiber were selected The most significant factor, according to the Box-Behnken central combination design principle, took the bergamot dietary fiber yield (%) as the response value, and carried out the response surface optimization test. The coded value and real value of each factor are shown in Table 4.

[0070] Table 4

[0071]

[0072] 2. Proteolysis and extraction of bergamot dietary fiber response surface test and results are shown in Table 5.

[0073] table 5

[0074]

[0075] 3. C...

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Abstract

The invention provides a fingered citron dietary fiber with weight-losing and lipid-lowering functions as well as a preparation method and application of the fingered citron dietary fiber. The preparation method of the fingered citron dietary fiber comprises the following steps: pretreating and gelatinizing a fingered citron raw material, adding alpha-amylase and saccharifying enzyme to perform first-step enzymolysis, performing enzyme deactivation, adjusting the pH value, adding alkaline protease to perform second-step enzymolysis, performing enzyme deactivation, performing washing, performing concentrating and performing drying to obtain the fingered citron dietary fiber. According to the preparation method, substances such as protein and starch in the fingered citron raw material can be effectively removed, the finished product yield is high, the purity is high, the action condition is mild, and the obtained fingered citron dietary fiber has good weight-losing and lipid-lowering activity and can be used for preparing weight-losing and lipid-lowering products.

Description

technical field [0001] The invention belongs to the technical field of food processing, and more specifically relates to a bergamot dietary fiber with the function of reducing weight and fat, as well as its preparation method and application. Background technique [0002] Bergamot has another name called bergamot, bergamot citron, belongs to Rutaceae citrus plant, is one of traditional Chinese medicines with the same origin of medicine and food in my country. Bergamot contains various active ingredients such as volatile oils, flavonoids, coumarins, polysaccharides and dietary fiber. It has a variety of pharmacological activities such as hypoglycemic and lipid-lowering, and has broad application prospects in the development of health food. [0003] There are many kinds of bergamot, and the sources are complicated. According to the different places of origin, it is mainly divided into Guangberg bergamot, Sichuan bergamot, golden bergamot and Jian bergamot. At present, the pl...

Claims

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Application Information

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IPC IPC(8): A23L33/22A23L29/00
CPCA23L33/22A23L29/06A23V2002/00A23V2200/332A23V2200/3262A23V2200/328
Inventor 周爱梅刘静宜
Owner SOUTH CHINA AGRI UNIV
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