CN103892286A - Apricot fruit fibers and preparation method thereof - Google Patents
Apricot fruit fibers and preparation method thereof Download PDFInfo
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- CN103892286A CN103892286A CN201410133340.1A CN201410133340A CN103892286A CN 103892286 A CN103892286 A CN 103892286A CN 201410133340 A CN201410133340 A CN 201410133340A CN 103892286 A CN103892286 A CN 103892286A
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- 102000004190 Enzymes Human genes 0.000 claims description 5
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- 235000011437 Amygdalus communis Nutrition 0.000 description 4
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- 230000000291 postprandial effect Effects 0.000 description 1
- BITYAPCSNKJESK-UHFFFAOYSA-N potassiosodium Chemical compound [Na].[K] BITYAPCSNKJESK-UHFFFAOYSA-N 0.000 description 1
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- 235000019627 satiety Nutrition 0.000 description 1
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- 210000002784 stomach Anatomy 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Botany (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides apricot fruit fibers and a preparation method thereof. The preparation method comprises the steps of (1) primary drying; (2) rinsing; (3) secondary drying; (4) smashing; (5) extraction of water-soluble dietary fibers by adding a citric acid aqueous solution; (6) filtering; (7) extraction of filter residues through water once; (8) filtering; (9) filtering of the residues: a, decoloring, b, impurity removal, c, drying, d, function activation, e, smashing, f, obtaining of water-insoluble dietary fibers, g, combination of the two filtrates, h, centrifugation, i, concentration, j, clarification, k, vacuum drying, l, smashing activation, and m, obtaining of water-soluble dietary fibers. The application of apricot fruit residues is actually comprehensive utilization of agricultural byproducts; therefore, the industrial chain is prolonged, an additional value of an agricultural product is increased, and the utilization rate of apricot resources is improved.
Description
Technical field
The processing technique field that the present invention relates to apricot fruit, relates in particular to a kind of apricot fruit fiber and preparation method thereof.
Background technology
Benevolence has very high economic worth with apricot, becomes one of fruit tree that northern China is the most general, and in recent years along with the understanding of people to Novel fruit-tree, benevolence has become the valuable source of Fruit Trees Development with apricot.Benevolence apricot is the important source material of food industry and medical industry, is also the fruit of eating raw of special taste.General six kilograms of fresh material can be made one kilogram of dried apricot, three kilograms of apricots can go out one kilogram of almond, almond deep processing is many, except stir-frying and eating, outside salt food, also can almond milk processed, almond tea, numerous food and the beverages such as almond milk powder, the lulu almond milk of often drinking as us is exactly one of the most salable daily beverage of China, and benevolence with apricot fruit pomace as producing almond, the intermediate product of fruit juice, current processing mode is to be dropped as refuse, but, benevolence is about 80% with the content of total dietary fiber in apricot fruit pomace pomace, wherein water-soluble dietary fiber accounts for l5%, water insoluble dietary fiber accounts for 65%, this is concerning the integrated application of agricultural byproducts, sufficient not beyond doubt, cause the wasting of resources.
Summary of the invention
The object of the present invention is to provide a kind of apricot fruit fiber and preparation method thereof.
A kind of apricot fruit fiber, its raw material comprises benevolence apricot fruit pomace.
A preparation method for apricot fruit fiber, comprises the following steps:
(1), rinsing, it is that in the water of 25-35 DEG C, add quality is the amylase of apricot fruit wet slag 20% simultaneously, soaks and adds 0.5-1 hour that the apricot fruit wet slag after squeezing the juice is immersed in to temperature; Wherein, the addition of water is 10 times of apricot fruit wet slag quality;
(2), dry, pulverize, the apricot fruit wet slag after rinsing is completed is dried to its moisture content at 8-10%, then dried apricot pomace is crushed to 100 order-80 orders;
(3), with the water of 6 times of apricot pomace quality, with edible citric acid adjust pH to 2.0, be slowly heated to 95 DEG C; be incubated 1～1.5 hour, filter and collect respectively filtrate and filter residue, wherein; in water-soluble dietary fiber existence and filtrate, water insoluble dietary fiber is present in filter residue;
(4), filter residue and drying, dry filter residue to its moisture content at 6-8%;
(5), water insoluble dietary fiber is produced in activation; dried filter residue is put into vacuum extruder; the condition of activation is: when pan feeding, add moisture by 10% of pan feeding quality; control extrusion temperature at 140-155 DEG C; end extrusion temperature is at 125-140 DEG C, and extrusion chamber pressure is 0.5MPa～1MPa, screw speed 100-120 rev/min;
(6), by the dietary fiber after activation through vacuum drying treatment, finally pulverize with pulverizer, cross 200 mesh sieves, obtain high activity apricot fruit dietary fiber.
The preparation method of described apricot fruit fiber, in step (3) afterwards, further comprising the steps of:
A, by centrifugal filtrate washing 3-5 time, concentrating clarifying is removed excessive moisture, will remain defecation vacuum drying under 60 DEG C of isoperibols, then carries out functional activation, finally obtains water-soluble dietary fiber; Wherein, the condition of activation is: dried defecation is inserted to cutter, press 10% of material amount and add moisture when pan feeding, under the environment of airtight vacuum, material is carried out to 120 revs/min of shearings with cutter, shear temperature is: 150 DEG C, shear pressure is: 0.5-1MPa;
B, by the water-soluble dietary fiber of producing again through vacuum drying treatment, finally pulverize with pulverizer, cross 200 mesh sieves, obtain high activity apricot fruit dietary fiber.
The preparation method of described apricot fruit fiber, described step (3) afterwards, also comprise removal step, first in filter residue, add the NaOH solution that 7～8 times of pH values of its quality are 12.0, soak 30 minutes, then float to neutrality, with HCI, pH value is adjusted to 2.0 again, is heated to 60 DEG C and be incubated 1 hour to remove acid-soluble impurity, filter and collect filter residue, rinsing is to neutral again, and gained filter residue is Purified Water insoluble diedairy fiber.
The preparation method of described apricot fruit fiber, before the dry filter residue of step (4), also comprise filter residue decolouring step, its method is the anthocyanase prepared by aspergillus niger that contains that adds filter residue quality 0.3%～0.4%, and limit edged stirs, and adjusting pH value is 3.0～5.0, be heated to 55 DEG C～6o DEG C, heat and decolour for 40 minutes, wherein, the enzyme activity of described anthocyanase is 40 units.
The preparation method of described apricot fruit fiber, after decolouring finishes, rinsing removes by filter solution and gets final product not containing the water insoluble dietary fiber of anthocyanase.
The preparation method of described apricot fruit fiber, in described step 3, the extraction of filtrate comprises secondary filter, its method is that the residual residue after once filtering is added to 3-4 times of water of its quality again, with edible citric acid adjust pH to 2.0, slowly be heated to 95 DEG C, be incubated 1～1.5 hour, then filter and collect filtrate and filter residue, twice filtrate is merged for next step.
The effect of dietary fiber to human body:
1, promote intestines peristalsis, prevention of intestinal tract disease: dietary fiber absorbs and keeps moisture to form full-bodied colloidal sol or gel in enteron aisle, is easy to produce satiety, inhibition food-intake, prevents that heat from too much taking in, and obesity is had to good regulatory function; Can stimulate intestines peristalsis, shorten swill by the time of enteron aisle, reduce the generation of the diseases such as colonic diverticula, enteron aisle cancer and hemorrhoid simultaneously.
2, reduce blood pressure: dietary fiber has combination and function of exchange to cation, can tremble plasma and exchange with Ca2+, Zn2., Cu+2, Pb, alimentary canal pH value, osmotic pressure and oxidation-reduction potential are exerted an influence, formation-individual desirable buffer environment, reduce sodium potassium ratio in blood, thereby reduce blood pressure.
3, reduce blood fat, prevent cardiovascular and cerebrovascular disease: dietary fiber can partly be blocked bile acid and absorb in intestines, increase the discharge rate of cholesterol, favourable reduction serum cholesterol liquid concentration, prevention hyperlipemia, thus can reduce the sick incidence of disease such as coronary heart disease and the cerebrovascular.
4, reduce blood sugar, prevent diabetes: dietary fiber forms a kind of netted mucous membrane in intestines and stomach, food can not fully be contacted with digestive juice, glucose absorption is slowed down, thereby reduce level of postprandial blood sugar, improve glucose tolerance, play the diabetes effect that prevents.
5, strengthen immune function of human body: dietary fiber can not be decomposed and absorb by human body digestive ferment, but be the significant energy source of beneficial bacteria, can promote the propagation of the beneficial bacteriums such as Bifidobacterium, suppress spoilage organisms growth, and can stimulate the generation of antibody, thereby strengthen immune function of human body.
Beneficial effect of the present invention:
The present invention utilizes benevolence apricot fruit to remove after 12.5% fruit stone, 57.5% fruit juice, the application of producing 18% dietary fiber with the pomace of residue 30%, benevolence of the present invention is actually agricultural byproducts is fully utilized with the application of apricot fruit pomace, extend industrial chain, promote agricultural product added value, strengthened the flat resource utilization method of apricot.
Detailed description of the invention
For making the object, technical solutions and advantages of the present invention clearer, below in conjunction with embodiment, the technical scheme in the present invention is clearly and completely described, obviously, described embodiment is the present invention's part embodiment, instead of whole embodiment.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtaining under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment 1:
1, the apricot pomace after squeezing the juice is dried under 65 DEG C of conditions and be down to moisture content (wet slag is unfavorable for storing, and easily putrid and deteriorated under the high wet condition of summer high temperature) below 13%;
2, rinsing, adds warm water to dried apricot pomace, and the water yield is controlled at 10 times of apricot pomace quality, and add quality is the amylase that apricot pomace is added quality 20% simultaneously, and making the Starch Hydrolysis in apricot pomace is sugar, is convenient to rinsing remove; Wherein, soak water temperature and be controlled at 25-35 DEG C, soak time 0.5 hour; Temperature and time should strictly be controlled, and soaks water temperature over-high, and overlong time can increase the loss of Soluble Fiber, otherwise does not have effect.Common, contained in apricot pomace after squeezing the juice: the compositions such as glucosides, starch, aromatic substance, pigment, acids and salt, therefore first apricot pomace must be soaked rinsing with softening fibre and remove above-mentioned substance composition, simultaneously, also can tentatively wash away the soluble impurity that remains in apricot pomace surface, when immersion, constantly stir.
3, dry, pulverizing: be dried after rinsing completes, make the moisture control of pomace 8%, after being dried subsequently, apricot pomace is crushed to 100 orders.
4, dietary fiber extracts, and extracts for the first time 6 times of water that add dry fruit slag amount, with edible citric acid adjust pH to 2.0, is slowly heated to 95 DEG C, is incubated 1 hour; Water-soluble dietary fiber accelerates to dissolve in water under low pH value and high temperature, subsequent filtration, and water-soluble dietary fiber is present in filtrate, and filtrate is collected.Residual residue adds 3 times of water of its quality again to be extracted once under the same conditions again, filters to obtain filtrate for the second time, merges twice gained filtrate and is water-soluble dietary fiber solution, and water insoluble dietary fiber is present in filter residue, and water-soluble dietary fiber is present in filtrate.
A: the extraction of water-soluble dietary fiber:
1. by centrifugal filtrate washing 5 times, concentrating clarifying is removed excessive moisture, will remain defecation vacuum drying under 60 DEG C of isoperibols;
2. functional activation, adds moisture by 10% of material amount, under the environment of airtight vacuum, material is carried out to 120 revs/min of shearings, shear temperature with cutter: 150 DEG C, and shear pressure: 0.5MPa;
3. the water insoluble dietary fiber after activation, again through vacuum drying treatment, is finally pulverized with high speed disintegrator, crosses 200 mesh sieves, obtains high activity apricot fruit dietary fiber.Product color is pure white, and quality is fluffy, fine powder foam shape; Pack preservation for a long time with inflated with nitrogen.
B: the extraction of water insoluble dietary fiber:
1. removal of impurities operating procedure is: first in filter residue, add the NaOH solution that 8 times of pH values of its quality are 12.0, soak 30 minutes, the stripping of alkali solubility impurity is removed, then float to neutrality, with HCI, pH value is adjusted to 2.0 again, is heated to 60 DEG C and be incubated 1 hour to remove acid-soluble impurity, filter and collect filter residue, rinsing is to neutral again, and gained filter residue is Purified Water insoluble diedairy fiber; Filter in rear gained filter residue owing to extracting water-soluble dietary fiber, not only contain a large amount of dietary fibers, also contain partial impurities, so filter residue must can obtain the water insoluble dietary fiber that purity is higher again after removal of impurities simultaneously.
2. decolouring, adds the anthocyanase (enzyme activity is 40 units) prepared by aspergillus niger that contains of Purified Water insoluble diedairy fiber quality 0.3% after removal of impurities, and limit edged stirs, and adjusting pH value is 3.0, is heated to 55 DEG C～6o DEG C, heats 40 minutes.In pomace due to water-insoluble apricot fruit dietary fiber place, contain anthocyanidin, the color and luster of dietary fiber is had a certain impact, therefore should remove.
3., after decolouring finishes, rinsing removes by filter solution and gets final product not containing the Water insoluble dietary fiber of anthocyanidin.
4. can obtain light filter cake through above-mentioned apricot pomace after treatment by centrifugal treating; be dried to moisture account for gross mass 6% after carry out functional activation processing; activation condition is: dried filter residue is put into vacuum extruder; when pan feeding, press 10% of pan feeding quality and add moisture; control extrusion temperature at 150 DEG C; end extrusion temperature is at 135 DEG C, and extrusion chamber pressure is 100 revs/min of 0.5MPa, screw speeds;
5. the dietary fiber after activation, again through vacuum drying treatment, is finally pulverized with high speed disintegrator, crosses 200 mesh sieves, obtains high activity apricot fruit dietary fiber, then inflated with nitrogen packaging, preservation for a long time.
Embodiment 2:
1, the apricot pomace after squeezing the juice is dried and is down to moisture content below 13% under 65 DEG C of conditions;
2, rinsing, adds warm water to dried apricot pomace, and the water yield is controlled at 10 times of apricot pomace quality, and add quality is the amylase of apricot fruit wet slag quality 20% simultaneously, soaks water temperature and is controlled at 25-35 DEG C, soak time 1 hour;
3, dry, pulverizing: be dried after rinsing completes, make the moisture control of pomace 10%, after being dried subsequently, apricot pomace is crushed to 80 orders.
4, dietary fiber extracts, and extracts for the first time 6 times of water that add dry fruit slag amount, with edible citric acid adjust pH to 2.0, is slowly heated to 95 DEG C, is incubated 1.5 hours, filters and collects filtrate and filter residue; Filter residue is added to 3 times of water of its quality again and extract once more under the same conditions, filter to obtain filtrate for the second time, merge twice gained filtrate and be water-soluble dietary fiber solution, water insoluble dietary fiber is present in filter residue, and water-soluble dietary fiber is present in filtrate.
A: the extraction of water-soluble dietary fiber:
1. by centrifugal filtrate washing 3 times, concentrating clarifying is removed excessive moisture, will remain defecation vacuum drying under 60 DEG C of isoperibols;
2. functional activation, adds moisture by 10% of material amount, under the environment of airtight vacuum, material is carried out to 100 revs/min of shearings, shear temperature with cutter: 140 DEG C, and shear pressure: 1MPa;
3. the water insoluble dietary fiber after activation, again through vacuum drying treatment, is finally pulverized with high speed disintegrator, crosses 200 mesh sieves, obtains high activity apricot fruit dietary fiber.Product color is pure white, and quality is fluffy, fine powder foam shape; Pack preservation for a long time with inflated with nitrogen.
B: the extraction of water insoluble dietary fiber:
1. removal of impurities, first in filter residue, add the NaOH solution that 7 times of pH values of its quality are 12.0, soak 30 minutes, then float to neutrality, with HCI, pH value is adjusted to 2.0 again, is heated to 60 DEG C and be incubated 1 hour, filter and collect filter residue, again that filter residue rinsing is extremely neutral, gained filter residue is Purified Water insoluble diedairy fiber;
2. decolouring, adds the anthocyanase (enzyme activity is 40 units) prepared by aspergillus niger that contains of Purified Water insoluble diedairy fiber quality 0.4% after removal of impurities, and limit edged stirs, and adjusting pH value is 5.0, is heated to 55 DEG C～6o DEG C, heats 40 minutes.
3., after decolouring finishes, rinsing removes by filter solution and gets final product not containing the Water insoluble dietary fiber of anthocyanidin.
4. can obtain light filter cake through above-mentioned apricot pomace after treatment by centrifugal treating; be dried to moisture account for gross mass 8% after carry out functional activation processing; activation condition is: dried filter residue is put into vacuum extruder; when pan feeding, press 10% of pan feeding quality and add moisture; control extrusion temperature at 140 DEG C; end extrusion temperature is at 140 DEG C, and extrusion chamber pressure is 120 revs/min of 1MPa, screw speeds;
5. the dietary fiber after activation, again through vacuum drying treatment, is finally pulverized with high speed disintegrator, crosses 200 mesh sieves, obtains high activity apricot fruit dietary fiber, then inflated with nitrogen packaging, preservation for a long time.
Embodiment 3:
1, the apricot pomace after squeezing the juice is dried and is down to moisture content below 13% under 65 DEG C of conditions;
2, rinsing, adds warm water to dried apricot pomace, and the water yield is controlled at 10 times of apricot pomace quality, and add quality is the amylase of apricot fruit wet slag quality 20% simultaneously, soaks water temperature and is controlled at 25-35 DEG C, soak time 1 hour;
3, dry, pulverizing: be dried after rinsing completes, make the moisture control of pomace 10%, after being dried subsequently, apricot pomace is crushed to 90 orders.
4, dietary fiber extracts, and extracts for the first time 6 times of water that add dry fruit slag amount, with edible citric acid adjust pH to 2.0, is slowly heated to 95 DEG C, is incubated 1.5 hours, filters and collects filtrate and filter residue; Filter residue is added to 3 times of water of its quality again and extract once more under the same conditions, filter to obtain filtrate for the second time, merge twice gained filtrate and be water-soluble dietary fiber solution, water insoluble dietary fiber is present in filter residue, and water-soluble dietary fiber is present in filtrate.
A: the extraction of water-soluble dietary fiber:
1. by centrifugal filtrate washing 4 times, concentrating clarifying is removed excessive moisture, will remain defecation vacuum drying under 60 DEG C of isoperibols;
2. functional activation, adds moisture by 10% of material amount, under the environment of airtight vacuum, material is carried out to 110 revs/min of shearings, shear temperature with cutter: 155 DEG C, and shear pressure: 0.8MPa;
3. the water insoluble dietary fiber after activation, again through vacuum drying treatment, is finally pulverized with high speed disintegrator, crosses 200 mesh sieves, obtains high activity apricot fruit dietary fiber.Product color is pure white, and quality is fluffy, fine powder foam shape; Pack preservation for a long time with inflated with nitrogen.
B: the extraction of water insoluble dietary fiber:
1. removal of impurities, first in filter residue, add the NaOH solution that 8 times of pH values of its quality are 12.0, soak 30 minutes, then float to neutrality, with HCI, pH value is adjusted to 2.0 again, is heated to 60 DEG C and be incubated 1 hour, filter and collect filter residue, again that filter residue rinsing is extremely neutral, gained filter residue is Purified Water insoluble diedairy fiber;
2. decolouring, adds the anthocyanase (enzyme activity is 40 units) prepared by aspergillus niger that contains of Purified Water insoluble diedairy fiber quality 0.3% after removal of impurities, and limit edged stirs, and adjusting pH value is 5.0, is heated to 55 DEG C～6o DEG C, heats 40 minutes.
3., after decolouring finishes, rinsing removes by filter solution and gets final product not containing the Water insoluble dietary fiber of anthocyanidin.
4. can obtain light filter cake through above-mentioned apricot pomace after treatment by centrifugal treating; be dried to moisture account for gross mass 7% after carry out functional activation processing; activation condition is: dried filter residue is put into vacuum extruder; when pan feeding, press 10% of pan feeding quality and add moisture; control extrusion temperature at 155 DEG C; end extrusion temperature is at 125 DEG C, and extrusion chamber pressure is 110 revs/min of 0.8MPa, screw speeds;
5. the dietary fiber after activation, again through vacuum drying treatment, is finally pulverized with high speed disintegrator, crosses 200 mesh sieves, obtains high activity apricot fruit dietary fiber, then inflated with nitrogen packaging, preservation for a long time.
Finally it should be noted that: above embodiment only, in order to technical scheme of the present invention to be described, is not intended to limit; Although the present invention is had been described in detail with reference to previous embodiment, those of ordinary skill in the art is to be understood that: its technical scheme that still can record aforementioned each embodiment is modified, or part technical characterictic is wherein equal to replacement; And these amendments or replacement do not make the essence of appropriate technical solution depart from the spirit and scope of various embodiments of the present invention technical scheme.
Claims (7)
1. an apricot fruit fiber, is characterized in that, its raw material comprises benevolence apricot fruit pomace.
2. a preparation method for apricot fruit fiber, is characterized in that, comprises the following steps:
(1), rinsing, it is that in the water of 25-35 DEG C, add quality is the amylase of apricot fruit wet slag 20% simultaneously, soaks and adds 0.5-1 hour that the apricot fruit wet slag after squeezing the juice is immersed in to temperature; Wherein, the addition of water is 10 times of apricot fruit wet slag quality;
(2), dry, pulverize, the apricot fruit wet slag after rinsing is completed is dried to its moisture content at 8-10%, then dried apricot pomace is crushed to 100 order-80 orders;
(3), with the water of 6 times of apricot pomace quality, with edible citric acid adjust pH to 2.0, be slowly heated to 95 DEG C; be incubated 1～1.5 hour, filter and collect respectively filtrate and filter residue, wherein; in water-soluble dietary fiber existence and filtrate, water insoluble dietary fiber is present in filter residue;
(4), filter residue and drying, dry filter residue to its moisture content at 6-8%;
(5), water insoluble dietary fiber is produced in activation; dried filter residue is put into vacuum extruder; the condition of activation is: when pan feeding, add moisture by 10% of pan feeding quality; control extrusion temperature at 140-155 DEG C; end extrusion temperature is at 125-140 DEG C, and extrusion chamber pressure is 0.5MPa～1MPa, screw speed 100-120 rev/min;
(6), by the dietary fiber after activation through vacuum drying treatment, finally pulverize with pulverizer, cross 200 mesh sieves, obtain high activity apricot fruit dietary fiber.
3. the preparation method of apricot fruit fiber according to claim 2, is characterized in that, in step (3) afterwards, further comprising the steps of:
A, by centrifugal filtrate washing 3-5 time, concentrating clarifying is removed excessive moisture, will remain defecation vacuum drying under 60 DEG C of isoperibols, then carries out functional activation, finally obtains water-soluble dietary fiber; Wherein, the condition of activation is: dried defecation is inserted to cutter, press 10% of material amount and add moisture when pan feeding, under the environment of airtight vacuum, material is carried out to 120 revs/min of shearings with cutter, shear temperature is: 150 DEG C, shear pressure is: 0.5-1MPa;
B, by the water-soluble dietary fiber of producing again through vacuum drying treatment, finally pulverize with pulverizer, cross 200 mesh sieves, obtain high activity apricot fruit dietary fiber.
4. the preparation method of apricot fruit fiber according to claim 2, it is characterized in that, described step (3) afterwards, also comprises removal step, first in filter residue, add the NaOH solution that 7～8 times of pH values of its quality are 12.0, soak 30 minutes, then float to neutrality, then pH value is adjusted to 2.0 with HCI, be heated to 60 DEG C and be incubated 1 hour to remove acid-soluble impurity, filter and collect filter residue, then rinsing is extremely neutral, gained filter residue is Purified Water insoluble diedairy fiber.
5. the preparation method of apricot fruit fiber according to claim 2, it is characterized in that, before the dry filter residue of step (4), also comprise filter residue decolouring step, its method is the anthocyanase prepared by aspergillus niger that contains that adds filter residue quality 0.3%～0.4%, limit edged stirs, adjusting pH value is 3.0～5.0, is heated to 55 DEG C～60 DEG C, heats and decolours for 40 minutes, wherein, the enzyme activity of described anthocyanase is 40 units.
6. the preparation method of apricot fruit fiber according to claim 5, is characterized in that, after decolouring finishes, rinsing removes by filter solution and gets final product not containing the water insoluble dietary fiber of anthocyanase.
7. according to the preparation method of apricot fruit fiber described in claim 2 or 3, it is characterized in that, in described step 3, the extraction of filtrate comprises secondary filter, its method is that the residual residue after once filtering is added to 3-4 times of water of its quality again, with edible citric acid adjust pH to 2.0, be slowly heated to 95 DEG C, be incubated 1～1.5 hour, then filter and collect filtrate and filter residue, twice filtrate is merged for next step.
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