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A method for extracting ponkan dietary fiber coupled with extrusion modification and enzymatic hydrolysis

A technology of soluble dietary fiber and dietary fiber, applied in food extraction, function of food ingredients, food preparation, etc., can solve problems that have not been reported, and achieve the effects of improving extraction rate, preventing obesity, and increasing defecation

Active Publication Date: 2015-08-19
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, there are few domestic reports on the simultaneous extraction of water-soluble dietary fiber and insoluble dietary fiber in skin dregs, especially the patent of ponkan dietary fiber has not yet been reported.

Method used

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  • A method for extracting ponkan dietary fiber coupled with extrusion modification and enzymatic hydrolysis

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Experimental program
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Effect test

Embodiment 1

[0035] (1) Pretreatment of raw materials: heat-treat the ponkan skin dregs obtained after the washed fresh ponkan fruit is squeezed for 1.5 minutes at a blanching temperature of 95°C. After blanching, the ponkan peel residue was drained, and dried in a 60°C electric constant-temperature blast drying oven for 48 hours. The water content was 8%, and it was crushed to 80 mesh to obtain the ponkan peel residue powder. The obtained powder was mixed with water, and the solid-to-liquid ratio was 100g: 25mL to obtain a mixture;

[0036] (2) Extrusion modification: the mixture obtained in step (1) is subjected to extrusion modification, the extrusion temperature is 130° C., the screw speed is 150 r / min, and the feed flow rate is 60 g / min;

[0037] (3) In addition to starch and protein: add water to the mixture after step (2) extrusion modification, the solid-to-liquid ratio is 1g: 3mL, stir evenly to make a dispersion liquid, and use NaOH solution with a concentration of 0.3mol / L Adju...

Embodiment 2

[0048] (1) Pretreatment of raw materials: the ponkan peel residue obtained after the washed fresh ponkan fruit was squeezed was subjected to heat treatment, and the blanching temperature was 90° C. for 2 minutes. After blanching, the ponkan peel residue was drained, and dried in a 60°C electric constant-temperature blast drying oven for 48 hours. The water content was 8%, and it was crushed to 80 mesh to obtain the ponkan peel residue powder. The obtained powder is mixed with water, and the solid-to-liquid ratio is 100g: 40mL to obtain a mixture;

[0049] (2) Extrusion modification: the mixture obtained in step (1) is subjected to extrusion modification, the extrusion temperature is 150° C., the screw speed is 140 r / min, and the feed flow rate is 70 g / min;

[0050] (3) Removal of starch and protein: Add water to the mixture modified by extrusion in step (2) and disperse it with a solid-to-liquid ratio of 1g: 4mL, stir evenly to make a dispersion, and use NaOH solution with a c...

Embodiment 3

[0061] (1) Pretreatment of raw materials: heat-treat the ponkan skin dregs obtained after the washed fresh ponkan fruit is squeezed for 3 minutes at a blanching temperature of 85°C. After blanching, the ponkan peel residue was drained, and dried in a 60°C electric constant-temperature blast drying oven for 48 hours. The water content was 8%, and it was crushed to 80 mesh to obtain the ponkan peel residue powder. The obtained powder is mixed with water, and the solid-to-liquid ratio is 100g: 50mL to obtain a mixture;

[0062] (2) Extrusion modification: the mixture obtained in step (1) is subjected to extrusion modification, the extrusion temperature is 160° C., the screw speed is 170 r / min, and the feed flow rate is 80 g / min;

[0063](3) Removing starch and protein: add water to the mixture after step (2) extrusion modification, the solid-to-liquid ratio is 1g: 5mL, stir evenly to make a dispersion liquid, and use NaOH solution with a concentration of 0.3mol / L Adjust the pH v...

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Abstract

The invention belongs to the technical field of deep processing methods of subsidiary agricultural products, and particularly relates to a method for extracting extracting ponkan dietary fibers through extrusion modification and enzymolysis coupling. The method comprises the steps of by taking ponkan hide trimmings as raw material, carrying out hot ironing, drying, grinding, mixing and extrusion modification, adding water for dispersion, adjusting the pH, adding compound enzyme for enzymolysis, carrying out enzyme deactivation and centrifugation to obtain filtrate and precipitate, carrying out concentration, alcohol precipitation, alcohol washing, centrifugation and drying on the filtrate to obtain water-soluble dietary fibers, and carrying water washing, centrifugation and drying on the precipitate to obtain insoluble dietary fibers. According to the method for extracting extracting ponkan dietary fibers through extrusion modification and enzymolysis coupling, the content of the dietary fibers in the ponkan hide trimmings is improved, the functionality of the ponkan hide trimmings is strengthened, meanwhile, a new path is provided for the comprehensive utilization of the ponkan by-products, the deep processing of the subsidiary agricultural products is realized and the resource waste is decreased.

Description

technical field [0001] The invention belongs to the technical field of deep processing methods of agricultural and sideline products, and in particular relates to a method for extracting ponkan dietary fiber by coupling extrusion modification and enzymatic hydrolysis. Background technique [0002] Ponkan, also known as Lugan, Shantou tangerine, belongs to the category of wide-skinned tangerines. The pulp is crisp and tender, with slag melting, juicy, sweet, strong flavor and good quality. The skin, veins and core of Ponkan are rich in crude protein, crude fat and cellulose, as well as elements such as iron, manganese and zinc, and multivitamins, as well as 15 kinds of amino acids such as glutamic acid and glycine. Now the application of citrus pomace in the world is mainly reflected in the following aspects: the extraction of essential oils, pigments, pectin, dietary fiber, flavonoids, limonoids and other components, ethanol, fruit vinegar, orange peel drinks, Natural turb...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/308A23L1/212A23L19/00
CPCA23L33/21A23V2002/00A23V2300/14A23V2250/5116A23V2200/32A23V2200/332A23V2200/3262
Inventor 高彦祥王磊袁芳
Owner CHINA AGRI UNIV
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