Bagasse dietary fiber, preparation method and application
Through the method of extrusion and enzymatic decomposition of twin screws, the existing dietary fiber extraction technology is solved, and the modified dietary fiber with high efficiency, water-holding and swelling properties is extracted, which is suitable for the food industry. Improves its application value.
Patent Information
- Application Number
- CN202411608147.9
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-11-12
- Publication Date
- 2025-01-03
AI Technical Summary
The existing dietary fiber extraction technology is low efficiency, complex process, large environmental impact, high cost and poor sensory effect of the extract, especially the dietary fiber extracted from sugar cane bagasse is gray-black, which affects its application value.
Using the method of double screw extrusion combined with enzymatic decomposition, the sugarcane bagasse is first decolorized, then double screw extrusion is performed under specific temperature and pressure, and finally enzymatic decomposition is performed. Insoluble and soluble modified diets are extracted through this step. Fiber improves its water-holding and expandability and enhances the application value of the food industry.
It simplifies the process flow, reduces production costs, improves the extraction efficiency of dietary fiber, improves its sensory quality, and makes its color no longer gray-black. It is suitable for the food industry and improves its application performance in food.
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Figure CN119235024A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of food processing, and in particular to bagasse dietary fiber, a preparation method and application thereof. Background Art
[0002] Bagasse is a byproduct of the sugar industry, with the main components being cellulose, hemicellulose and lignin. China produces about 100 million tons of sugarcane each year, producing about 25-28 million tons of bagasse. If these bagasses are not utilized, they will cause a lot of resource waste and environmental pollution. Although traditional bagasse treatment methods such as composting and burning can partially solve the problem, the treatment cost is high and the treatment effect is limited, and the problem of resource waste cannot be completely solved. Due to its large output and low price, how to efficiently utilize bagasse has always been the focus of scientific researchers and enterprises. In recent years, dietary fiber has received increasing attention due to its many benefits to human health, such as promoting intestinal health, lowering blood sugar and cholesterol levels, etc. Bagasse is rich in dietary fiber. If it can be extracted efficiently, it will not only achieve high-value utilization of resources, but also provide a high-quality source of dietary fiber for the food industry.
[0003] The current dietary fiber extraction technology has certain defects in efficiency, process complexity, environmental impact, cost and function retention. The existing method for preparing modified dietary fiber is to first extrude with twin screws and then extract dietary fiber by enzymatic hydrolysis, and decolorize the extract with hydrogen peroxide, which will further oxidize and decompose the extracted dietary fiber, affecting the extraction rate. In addition, the dietary fiber products extracted from sugarcane bagasse often appear gray-black, and the sensory effect is not ideal. At the same time, the existing decolorization technology generally faces the problems of unsatisfactory decolorization effect and high production cost. Summary of the invention
[0004] In view of the above problems, the present invention aims to provide a bagasse dietary fiber, a preparation method and an application thereof. The preparation method of the present invention simplifies the process flow and reduces the production cost. At the same time, the prepared bagasse dietary fiber has better water holding capacity and swelling capacity, thereby improving its application value in food.
[0005] The technical solution of the present invention is as follows:
[0006] In a first aspect, the present invention provides a method for preparing bagasse dietary fiber, comprising the following steps:
[0007] S1, decolorizing bagasse to obtain decolorized bagasse powder;
[0008] S2, using a twin-screw extruder to perform fiber modification on the decolorized bagasse powder to obtain modified bagasse fiber, wherein the twin-screw extruder is configured to have an extrusion pressure of 5 to 10 MPa and a compression section temperature of 140 to 150° C.;
[0009] S3, enzymatically hydrolyzing the modified bagasse fiber to obtain an enzymatic hydrolysis mixture material, filtering the enzymatic hydrolysis mixture material to obtain a filter residue and a filtrate; drying and crushing the filter residue to obtain insoluble modified bagasse dietary fiber, concentrating the filtrate, and freeze-drying to obtain soluble modified bagasse dietary fiber.
[0010] Preferably, in step S1, the decolorization step of bagasse is as follows: mix and soak bagasse and H2O2 solution in a mass ratio of 1:10, add solid NaOH to adjust the pH value of the solution to 11-12, decolorize at 60°C for 30 minutes, stir every 5 minutes during the decolorization, adjust the pH to neutral, then wash and filter, and dry and coarsely crush to obtain the decolorized bagasse powder.
[0011] Preferably, the pH is adjusted to neutral using citric acid solution.
[0012] Preferably, in step S2, the temperature of the feeding section of the twin-screw extruder is configured to be 75-80° C., the temperature of the discharging section is configured to be 95-100° C., and the moisture content in the sleeve is configured to be 20%-25%.
[0013] Preferably, the screw speed of the twin-screw extruder is 240-250 r / min.
[0014] Preferably, in step S3, the steps of enzymatic hydrolysis of modified bagasse fiber are as follows: the modified bagasse fiber is mixed with water equivalent to 20 times its weight, a liquid enzyme preparation is added, enzymatic hydrolysis is performed at 60°C for 2-4 hours, and after enzymatic hydrolysis, the enzyme is inactivated at 90°C for 10 minutes to obtain an enzymatic hydrolysis mixture.
[0015] Preferably, the liquid enzyme preparation is a liquid enzyme preparation SPE-017 with a concentration of 5%.
[0016] In a second aspect, the present invention also provides a bagasse dietary fiber, including insoluble modified bagasse dietary fiber and soluble modified bagasse dietary fiber, both of which are prepared by the preparation method of bagasse dietary fiber described in any of the above items, wherein the insoluble modified bagasse dietary fiber is used for the processing of bread, biscuits, and noodle foods, and the soluble modified bagasse dietary fiber is used for the processing of yogurt, beverages, and dessert foods.
[0017] In a third aspect, the present invention also provides an application of the above-mentioned bagasse dietary fiber in food, wherein the insoluble modified bagasse dietary fiber is used for the processing of bread, biscuits, and noodles, and the soluble modified bagasse dietary fiber is used for the processing of yogurt, beverages, and desserts.
[0018] The beneficial effects of the present invention are:
[0019] (1) The present invention adopts a twin-screw extrusion combined with enzymatic hydrolysis extraction method, uses a specific enzyme preparation for one-step enzymatic hydrolysis, has a simple process flow, and is easy to operate; and improves the extraction efficiency of dietary fiber in sugarcane bagasse, while improving the sensory quality of the extracted dietary fiber, making its color no longer gray-black, and is more suitable for the food industry.
[0020] (2) The present invention changes the structure of dietary fiber, improves the water holding capacity and swelling capacity of dietary fiber, and enhances its application performance in food by setting a specific temperature section during the twin-screw extrusion process.
[0021] (3) The present invention bleaches the bagasse first and then extrudes it by screw extrusion and enzymolysis, which prevents the extracted dietary fiber from further oxidation and decomposition, thereby improving the extraction efficiency of the dietary fiber. Moreover, extrusion after bleaching is beneficial to ensure the uniformity of the screw extrusion and enzymolysis process. BRIEF DESCRIPTION OF THE DRAWINGS
[0022] Figure 1 The present invention is a flow chart of the preparation of bagasse dietary fiber.
[0023] Figure 2 This is a comparison chart of the results of the water holding capacity test of the insoluble dietary fiber prepared in the embodiments of the present invention.
[0024] Figure 3 This is a comparison chart of the results of the water holding capacity test of the soluble dietary fiber prepared in the embodiments of the present invention.
[0025] Figure 4 This is a comparison chart of the swelling power test results of the insoluble dietary fiber prepared in the embodiments of the present invention.
[0026] Figure 5 This is a comparison chart of the swelling power test results of the soluble dietary fiber prepared in the embodiments of the present invention. DETAILED DESCRIPTION
[0027] The present invention is further described below in conjunction with the accompanying drawings and examples, but the scope of the present invention is not limited and is only illustrated by way of example. It should be noted that, in the absence of conflict, the embodiments in the present application and the technical features in the embodiments can be combined with each other. Unless otherwise specified, all technical and scientific terms used in the present application have the same meanings as those of ordinary skill in the art to which the present application belongs. The experimental methods used in the following examples are conventional methods unless otherwise specified. Materials, reagents, etc. used in the following examples, unless otherwise specified, can all be obtained from commercial sources.
[0028] Example 1
[0029] A method for preparing bagasse dietary fiber, the preparation flow chart is as follows Figure 1 As shown, the specific preparation steps are as follows:
[0030] 1. Decolorization of bagasse: Pick out the mixed branches, leaves, and blackened and moldy bagasse from the bagasse after juice extraction to obtain fresh bagasse raw material. Take 1kg of fresh bagasse raw material and soak it with 10kg of 3% H2O2 solution, add solid NaOH to adjust the pH value of the solution to 11-12, decolorize at 60℃ for 30min, stir every 5min during the decolorization, adjust the pH to neutral with citric acid solution, wash and filter, dry and roughly crush to obtain decolorized bagasse powder.
[0031] 2. Bagasse modification: The decolorized bagasse powder is put into a twin-screw extruder. The parameters of the twin-screw extruder are set as follows: screw speed 240rpm, feed section temperature 75°C, compression section temperature 140°C, discharge section temperature 95°C, and sleeve moisture 20%. The insoluble bagasse fiber is extruded and modified to obtain modified bagasse fiber.
[0032] 3. Enzymolysis: Mix the modified bagasse fiber with water equivalent to 20 times of its weight, then add 0.5% of the cellulase preparation SPE-017, stir evenly, and perform enzymolysis at 60°C for 2 hours; after the enzymolysis is completed, heat to 90°C and keep for 10 minutes to obtain an enzymolysis mixture; filter the enzymolysis mixture to obtain a filter residue and a filtrate respectively; dry the filter residue in an oven at 80°C and crush it to 200 mesh to obtain insoluble modified bagasse dietary fiber; put the filtrate into a vacuum concentrator to concentrate the volume to about one-third of the original volume, and then use a vacuum freeze dryer to dry it to obtain soluble modified bagasse dietary fiber.
[0033] Example 2
[0034] Different from Example 1, the temperature of the compression section of the twin-screw extruder in step (2) of this comparative example is 145°C.
[0035] Example 3
[0036] Different from Example 1, the temperature of the compression section of the twin-screw extruder in step (2) of this comparative example is 150°C.
[0037] Comparative Example 1
[0038] Different from Example 1, the present comparative example does not perform the operation step of step (2), and finally obtains insoluble unmodified bagasse dietary fiber and soluble unmodified bagasse dietary fiber.
[0039] Comparative Example 2
[0040] Different from Example 1, the temperature of the compression section of the twin-screw extruder in step (2) of this comparative example is 135°C.
[0041] Comparative Example 3
[0042] Different from Example 1, the temperature of the compression section of the twin-screw extruder in step (2) of this comparative example is 155°C.
[0043] Comparative Example 4
[0044] Different from Example 1, in this comparative example, the fresh bagasse obtained is directly subjected to the operation of step (3), and finally insoluble unbleached and unmodified bagasse dietary fiber and soluble unbleached and unmodified bagasse dietary fiber are obtained.
[0045] Based on the above embodiments and comparative examples, the following experiments were performed:
[0046] 1. Experiment on water holding capacity of different dietary fibers
[0047] The ability of different dietary fibers to retain water was verified by a water holding capacity measurement experiment. Taking the samples obtained in Examples 1-3 and Comparative Examples 1-3 as examples, first weigh 1 g of each sample and place it in different centrifuge tubes, add 18 mL of ultrapure water, mix it with a vortex mixer, repeat twice, rinse with 2 mL of pure water, and place in a 60°C water bath for 40 minutes. After cooling to room temperature, centrifuge at 4000 rpm for 20 minutes in a centrifuge, discard the supernatant, and use filter paper to absorb the remaining water. Accurately weigh, the water holding capacity calculation formula is: Water holding capacity (g / g) = (sample wet weight - sample dry weight) / sample dry weight. The water holding capacity test results of the insoluble modified bagasse dietary fiber obtained in Examples 1-3, Comparative Examples 2 and Comparative Example 3, and the insoluble unmodified bagasse dietary fiber obtained in Comparative Example 1 are shown in Figure 2. Figure 2 As shown, the water holding capacity of the insoluble unmodified bagasse dietary fiber is 2.41 g / g; when the compression section temperature of the twin-screw extruder is 135°C, the water holding capacity of the insoluble modified bagasse dietary fiber is 6.62 g / g, at 140°C, the water holding capacity of the insoluble modified bagasse dietary fiber is 7.43 g / g, at 145°C, the water holding capacity of the insoluble modified bagasse dietary fiber is 7.38 g / g, at 150°C, the water holding capacity of the insoluble modified bagasse dietary fiber is 7.36 g / g; at 155°C, the water holding capacity of the insoluble modified bagasse dietary fiber is 6.45 g / g.
[0048] The water holding capacity test results of the soluble modified bagasse dietary fiber prepared in Examples 1-3, Comparative Example 2 and Comparative Example 3 and the soluble unmodified bagasse dietary fiber prepared in Comparative Example 1 are as follows: Figure 3As shown, the water holding capacity of the soluble unmodified bagasse dietary fiber is 4.5 g / g; when the compression section temperature of the twin-screw extruder is 135°C, the water holding capacity of the soluble modified bagasse dietary fiber is 8.62 g / g, at 140°C, the water holding capacity of the soluble modified bagasse dietary fiber is 10.58 g / g, at 145°C, the water holding capacity of the soluble modified bagasse dietary fiber is 10.66 g / g, at 150°C, the water holding capacity of the soluble modified bagasse dietary fiber is 9.88 g / g; at 155°C, the water holding capacity of the insoluble modified bagasse dietary fiber is 5.95 g / g.
[0049] The experimental results show that the modified bagasse dietary fiber has a high water holding capacity, which makes it have potential application value in the food industry, especially in applications that need to improve food texture and taste. The modified bagasse dietary fiber has the best water holding capacity when the temperature of the twin-screw extruder compression section is set to 140°C. The high temperature during extrusion of the twin-screw extruder will promote the hydrolysis of cellulose and hemicellulose, and increase the content of soluble dietary fiber. The twin-screw extrusion equipment generates strong shear force when the screw rotates, effectively destroying the physical structure of the fiber, and even causing chemical structure changes, such as partial degradation and cross-linking reactions, which further promotes the dissolution of dietary fiber and increases the soluble dietary fiber.
[0050] 2. Experiment on the expansion capacity of different dietary fibers
[0051] The ability of different dietary fibers to expand in volume after absorbing water was verified by a swelling force measurement experiment. Taking the samples obtained in Examples 1-3 and Comparative Examples 1-3 as examples, first weigh 2 g of different samples respectively, place them in 50 mL graduated test tubes with stoppers, shake them gently until they are parallel, and record the volume of the samples at this time. Then take 40 mL of ultrapure water into the graduated tubes with stoppers, place them at room temperature for 24 hours, and record the expanded volume of the samples. The swelling force calculation formula is: Swelling force (mL / g) = (volume after expansion - volume of dry sample) / mass of dry sample. The swelling force test results of the insoluble modified bagasse dietary fiber obtained in Examples 1-3, Comparative Examples 2 and 3 and the insoluble unmodified bagasse dietary fiber obtained in Comparative Example 1 are shown in Figure 2. Figure 4 As shown, the swelling power of insoluble unmodified bagasse dietary fiber is 2.69 mL / g; when the compression section temperature of the twin-screw extruder is 135°C, the swelling power of insoluble modified bagasse dietary fiber is 7.24 mL / g, at 140°C, the swelling power of insoluble modified bagasse dietary fiber is 8.57 mL / g, at 145°C, the swelling power of insoluble modified bagasse dietary fiber is 8.56 mL / g, and at 150°C, the swelling power of insoluble modified bagasse dietary fiber is 8.35 mL / g. At 155°C, the swelling power of insoluble modified bagasse dietary fiber is 5.86 mL / g.
[0052] The swelling power test results of the soluble modified bagasse dietary fiber prepared in Examples 1-3, Comparative Example 2, Comparative Example 3 and the soluble unmodified bagasse dietary fiber prepared in Comparative Example 1 are as follows: Figure 4 As shown, the swelling power of the soluble unmodified bagasse dietary fiber is 4.82 mL / g; when the compression section temperature of the twin-screw extruder is 135°C, the swelling power of the soluble modified bagasse dietary fiber is 8.854 mL / g, at 140°C, the swelling power of the soluble modified bagasse dietary fiber is 11.08 mL / g, at 145°C, the swelling power of the soluble modified bagasse dietary fiber is 10.98 mL / g, and at 150°C, the swelling power of the soluble modified bagasse dietary fiber is 10.02 mL / g. At 155°C, the swelling power of the soluble modified bagasse dietary fiber is 6.02 mL / g.
[0053] The experimental results show that the modified bagasse dietary fiber has a high swelling power, which makes it have potential application value in the food industry, especially in applications that need to improve food texture and taste. The swelling power of the modified bagasse dietary fiber is the best when the temperature of the twin-screw extruder compression section is set to 140℃.
[0054] 3. Color comparison of different dietary fibers
[0055] By direct visual observation of the color, the insoluble modified bagasse dietary fiber obtained in Example 1 is white in color, while the insoluble undecolorized and unmodified bagasse dietary fiber obtained in Comparative Example 4 is grayish black. The results show that the color of bagasse dietary fiber can be improved by decolorization so that it no longer appears grayish black.
[0056] Taking the insoluble modified bagasse dietary fiber prepared in Example 1 of the present invention as an example, the following is the application of the insoluble modified bagasse dietary fiber in noodle and bread food processing:
[0057] 1. Dietary fiber noodles
[0058] Noodles with added dietary fiber: Mix 220g wheat flour, 15.5g insoluble modified bagasse dietary fiber, 3g salt, 2.5g bamboo powder and 112g bamboo shoot sauce, knead the dough, let it stand for 15 minutes, then use a noodle machine to make the noodles, then use a smoked oven to bake at 90℃ for 15 minutes to set, turn it over and bake for another 15 minutes, then turn off the machine and leave it in the machine for 2 hours to dry it with the residual heat inside the machine.
[0059] Noodles without added dietary fiber: Mix 220g wheat flour, 3g salt, 2.5g bamboo powder and 112g bamboo shoot sauce, knead the dough, let it stand for 15 minutes, then use a noodle machine to make the noodles. Then use a smoke oven to bake at 90℃ for 15 minutes to set the noodles. Turn the noodles over and bake for another 15 minutes, then turn off the machine and leave them in the machine for 2 hours to dry them with the residual heat inside the machine.
[0060] Water retention: The water retention test was conducted on the two types of noodles mentioned above: Taking the noodles with added dietary fiber and the noodles without added dietary fiber as examples, the water retention test results are shown in Table 1, Item ①. The results show that the addition of dietary fiber can improve the water retention of noodles by increasing the hydration structure, and effectively prevent cracking and water loss.
[0061] Tenacity score: The two types of noodles were made to have the same appearance and thickness for easy testing. Ten subjects were selected to taste the two samples in a blind test (they were only told that they were noodles, not the specific types). The subjects gave feedback on their feelings by picking up an appropriate amount of the sample to taste the texture. The results are shown in Table 1, item ②.
[0062] The dietary fiber noodles produced are bright in color. Compared with ordinary noodles on the market, they are slightly rougher but chewier, lower in sugar and can provide a stronger sense of fullness, which helps control appetite and weight management.
[0063] Table 1 Comparison of performance indicators of noodles with dietary fiber added and noodles without dietary fiber added
[0064]
[0065] 2. Dietary fiber bread
[0066] Preparation of bread with dietary fiber: Raw materials: Polish seed (50g water, 50g high-gluten flour, 0.5g yeast powder); main dough (16g insoluble modified bagasse dietary fiber, 270g high-gluten flour, 8g grain powder, 3g yeast powder, 150g milk, 50g eggs, 30g butter, 2g salt, 60g fine sugar, 24g condensed milk, 2.5g bread improver). Mix the Polish seed materials evenly the night before and put them in the refrigerator overnight. Knead the dough materials except butter and salt into a smooth dough with a chef machine, add softened butter and salt, and continue kneading until the dough can be pulled into a smooth film. The kneaded dough is fermented at 28℃ until it doubles in size, which takes about 1 hour. Take out the fermented dough, exhaust the air, divide it into 13 small doughs of 55g each, cover with plastic wrap and let it stand for 15 minutes. Roll the rested dough into long strips, roll it up from top to bottom, put it into a baking tray and continue to ferment at 35℃ for 40 minutes. Take out the fermented dough and put it into a preheated oven (175℃ upper and lower fire), bake for 15-20 minutes, take out the baked bread, let it cool and seal it for storage.
[0067] Preparation of bread without dietary fiber: Ingredients: Polish starter (50g water, 50g high-gluten flour, 0.5g yeast powder); main dough (270g high-gluten flour, 8g gluten flour, 3g yeast powder, 150g milk, 50g eggs, 30g butter, 2g salt, 60g fine sugar, 24g condensed milk, 2.5g bread improver). Mix the Polish starter ingredients evenly the night before and refrigerate overnight. Knead the dough ingredients except butter and salt into a smooth dough with a chef machine, add softened butter and salt, and continue kneading until the dough can be pulled into a smooth film. The kneaded dough is fermented at 28℃ until it doubles in size, which takes about 1 hour. Take out the fermented dough, exhaust the air, divide it into 13 small doughs of 55g each, cover with plastic wrap and let it stand for 15 minutes. Roll the rested dough into long strips, roll it up from top to bottom, put it into a baking tray and continue to ferment at 35℃ for 40 minutes. Take out the fermented dough and put it into a preheated oven (175℃ upper and lower fire), bake for 15-20 minutes, take out the baked bread, let it cool and seal it for storage.
[0068] Water retention: The water retention test was conducted on the two types of bread mentioned above. Taking the bread with added dietary fiber and the bread without added dietary fiber as examples, the water retention test results are shown in Table 2, Item ①. The results show that the water retention of the bread with added dietary fiber is better than that of the bread without added dietary fiber. Adding dietary fiber can improve the water retention of bread by increasing the hydration structure, and effectively prevent cracking and water loss.
[0069] Softness: The two types of bread were made into the same appearance and size for easy testing. Ten subjects were selected for blind testing (only told that it was bread, not the specific type) and tasted the two samples and gave feedback on their feelings. The taste was to take an appropriate amount of sample and chew and taste the taste. The results are shown in Table 2, item ②.
[0070] The prepared dietary fiber bread has a full and complete appearance, a smooth surface, uniform pores, moderate sweetness, elasticity and chewiness. Dietary fiber bread is a good choice for people who pursue a healthy diet, need to increase dietary fiber intake or have specific health goals (such as diabetics and cardiovascular disease patients).
[0071] Table 2 Comparison of performance indicators of bread with dietary fiber added and bread without dietary fiber added
[0072]
[0073] In summary, the present invention adopts a twin-screw extrusion combined with an enzymatic hydrolysis extraction method, first decolorizing the bagasse, then treating it at a specific temperature and pressure through a twin-screw extruder, and finally performing enzymatic hydrolysis. The present invention improves the extraction efficiency of dietary fiber in bagasse, changes the structure of dietary fiber, improves the water holding capacity and swelling capacity of dietary fiber, and enhances its application performance in food. At the same time, the sensory quality of the extracted dietary fiber is improved, so that its color is no longer grayish black, and it is more suitable for the food industry.
[0074] The above description is only a preferred embodiment of the present invention and does not constitute any form of limitation to the present invention. Although the present invention has been disclosed as a preferred embodiment as above, it is not intended to limit the present invention. Any technician familiar with the profession can make some changes or modifications to equivalent embodiments of equivalent changes using the technical contents disclosed above without departing from the scope of the technical solution of the present invention. However, any simple modification, equivalent change and modification made to the above embodiments based on the technical essence of the present invention without departing from the content of the technical solution of the present invention still falls within the scope of the technical solution of the present invention.
Claims
1. A method for preparing bagasse dietary fiber, characterized in that: The following steps are involved: S1, decolorizing bagasse to obtain decolorized bagasse powder; S2, using a twin-screw extruder to perform fiber modification on the decolorized bagasse powder to obtain modified bagasse fiber, wherein the twin-screw extruder is configured to have an extrusion pressure of 5 to 10 MPa and a compression section temperature of 140 to 150° C.; S3, enzymatically hydrolyzing the modified bagasse fiber to obtain an enzymatic hydrolysis mixture material, filtering the enzymatic hydrolysis mixture material to obtain a filter residue and a filtrate; drying and crushing the filter residue to obtain insoluble modified bagasse dietary fiber, concentrating the filtrate, and freeze-drying to obtain soluble modified bagasse dietary fiber.
2. The method for preparing bagasse dietary fiber according to claim 1, characterized in that: In step S1, the steps of decolorizing bagasse are as follows: mix and soak bagasse and H2O2 solution in a mass ratio of 1:10, add solid NaOH to adjust the pH value of the solution to 11-12, decolorize at 60°C for 30 minutes, stir every 5 minutes during the decolorization, adjust the pH to neutral, wash and filter, and obtain the decolorized bagasse powder after drying and coarse crushing.
3. The method for preparing bagasse dietary fiber according to claim 2, characterized in that: The pH was adjusted to neutral using citric acid solution.
4. The method for preparing bagasse dietary fiber according to claim 1, characterized in that: In step S2, the temperature of the feeding section of the twin-screw extruder is set to 75-80°C, the temperature of the discharging section is set to 95-100°C, and the moisture content in the sleeve is set to 20%-25%.
5. The method for preparing bagasse dietary fiber according to claim 4, characterized in that: The screw speed of the twin-screw extruder is 240-250 r / min.
6. The method for preparing bagasse dietary fiber according to claim 1, characterized in that: In step S3, the steps of enzymatic hydrolysis of modified bagasse fiber are as follows: the modified bagasse fiber is mixed with water equivalent to 20 times of its weight, a liquid enzyme preparation is added, and enzymatic hydrolysis is performed at 60° C. for 2-4 hours, and after enzymatic hydrolysis, the enzyme is inactivated at 90° C. for 10 minutes to obtain an enzymatic hydrolysis mixture.
7. The method for preparing bagasse dietary fiber according to claim 6, characterized in that: The liquid enzyme preparation is a liquid enzyme preparation SPE-017 with a concentration of 5%.
8. A bagasse dietary fiber, characterized in that: The invention comprises insoluble modified bagasse dietary fiber and soluble modified bagasse dietary fiber, both of which are prepared by the preparation method of bagasse dietary fiber according to any one of claims 1 to 7, wherein the insoluble modified bagasse dietary fiber is used for processing bread, biscuits and noodles, and the soluble modified bagasse dietary fiber is used for processing yogurt, beverages and desserts.
9. An application of bagasse dietary fiber as claimed in claim 8 in food, wherein the insoluble modified bagasse dietary fiber is used for the processing of bread, biscuits and noodles, and the soluble modified bagasse dietary fiber is used for the processing of yogurt, beverages and desserts.