Celluse fruit and vegetable dregs food containing enriched bifidus factor and preparation process thereof

Abstract

The present invention relates to a cellulose fruit vegetable dregs food richly containing bifidus factor and its production method. It is a powder or block food made up by using fresh fruit vegetable dregs whose water content is 1.5-40% as raw material through the processes of steam popping and breaking cell wall. Said food can be directly eaten or can be used as additive in the production of food.

Description

technical field [0001] The invention relates to a dietary fiber food, in particular to a cellulose fruit and vegetable residue food rich in bifidus factors. In addition, the present invention also relates to a preparation method of the bifidofactor-rich cellulose fruit and vegetable residue food. Background technique [0002] The first requirement of human beings for food is to have enough to eat, and secondly to eat well. When these two requirements are satisfied, they hope that the food they eat can promote their own health, so functional foods appear, and functional foods Base materials are the key to the production of functional foods. A large number of studies have shown that dietary fiber has a variety of important physiological functions for the human body, and is an important functional food base material, which can increase satiety, reduce food intake, stimulate the intestinal wall, and enhance peristalsis; dietary fiber It has a non-negligible effect on the preve...

AI Technical Summary

Problems solved by technology

However, due to the rough taste of fruit and vegetable dregs, the active ingredients of soluble dietary fiber are not fully utilized and cannot be used directly; instead, acid cooking is used to remove peculiar smell-alkali treatment of fruit and vegetable dregs protein-filtering and pressing dehydration-drying, etc. The process of producing slag dietary fiber has problems such as many operation steps, high production cost, and insufficient utilization of active ingredients such as soluble dietary fiber and protein; theoretically, using the existing high-pressure homogenizer or The ultrasonic wall-breaking method can make full use of the soluble dietary fiber active ingredients contained in the fruit and vegetable residues, but due to the current production, it is difficult to withstand the high energy consumption of the high-pressure homogenizer (15-30Mpa) and the ultrasonic wall-breaking machine, and There is no high-pressure homogenizer or ultrasonic wall breaker that can be used for fruit and vegetable residue treatment, so cellulose fruit and vegetable residue food after cell wall breaking has not yet been developed