CN104172197A - Method of using reflux extraction technology for producing high dietary fiber foods - Google Patents
Method of using reflux extraction technology for producing high dietary fiber foods Download PDFInfo
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- CN104172197A CN104172197A CN201310196565.7A CN201310196565A CN104172197A CN 104172197 A CN104172197 A CN 104172197A CN 201310196565 A CN201310196565 A CN 201310196565A CN 104172197 A CN104172197 A CN 104172197A
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- bean dregs
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- 238000000034 method Methods 0.000 title claims abstract description 18
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- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims abstract description 15
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000003153 chemical reaction reagent Substances 0.000 claims abstract description 11
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- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 10
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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- 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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention provides a method of using reflux extraction technology for producing high dietary fiber foods. The method comprises the following steps: acidizing: soaking bean dregs in clean water and adjusting the pH value to 3-5 with a hydrochloric acid solution of 0.5-1.0 mol/L; neutralizing: adjusting the pH value of the mixed solution to neutral with a NaOH solution of 0.5-1.0 mol/L; boiling under a high pressure: boiling the mixed solution under a high pressure at a temperature of 120 DEG C using a high-pressure sterilizing boiler for 1-1.5 hours; washing and dissolving: adding a sodium carbonate solution of 2-4% concentration into the boiled bean dregs and carrying out reflux extraction at a temperature of 80-90 DEG C; and drying by evaporation: 30 minutes after the reflux extraction, carrying out filtering, conducting precipitating on the filtrate with 3-4 times volume of ethanol as a precipitating agent, and drying the precipitated reagent at a temperature of 90 DEG C to obtain the soluble dietary fiber. According to the present invention, the dried soluble dietary fiber is utilized and added to the relevant ingredients to produce the functional dietary fiber foods. According to the present invention, the functional dietary fiber foods with high dietary fiber content, yellowish white appearance and good taste can be produced.
Description
Technical field
The present invention relates to a kind of method of utilizing refluxing extraction technology to extract the dietary fiber in bean dregs and make dietary fiber food, belong to the production field of functional food.
Background technology
Dietary fiber mainly comes from the cell membrane of plant, comprises
cellulose,
hemicellulose, resin,
pectinand
lignindeng.That a class is difficult for the dietary nutrient being digested by human body; but the picked-up of dietary fiber is very important to health; it can clean wall of digestive and strengthen digestive function; simultaneously also can dilute and add removing of carcinogen in food and noxious material, protect fragile alimentary canal and prevent colon cancer.Fiber slows down the effect of digestion rate and rapid drainage cholesterol in addition, so can allow blood sugar and cholesterol in blood be controlled at optimal level.Dietary fiber food be generally acknowledge at present can angiocardiopathy preventing, the functional food of cancer, diabetes and Other diseases.Generally dietary fiber food all has wheat bran processing, but because color and luster is dark, food mouth is coarse, wheat bran is the feed resource of poultry, livestock traditionally in addition, is therefore not easy to be accepted by China consumer.
Bean dregs are maximum byproducts in bean product processing, it produces material than being 10:7-8 left and right, China is maximum bean product producing country and country of consumption of the whole world, therefore all kinds of bean dregs output is very big, and generally wet bean dregs water content 85%, very easily putrid and deteriorated under normal temperature condition, after in fact processing by bean product, in bean dregs, still contain a certain proportion of dietary fiber, still, due to the restriction of processing method, its taste is thick, fiber content is not high.Prove after deliberation, general soybean residue water content 85%, protein 3.0%, fat 0.5%, carbohydrate (dietary fiber, polysaccharide etc.) 8.0%, therefore, if dietary fiber content in raising bean dregs, the perception and the mouthfeel that increase food, be to make a silk purse out of a sow's ear, and solves environmental pollution and improve bean dregs the key of utilizing approach.
At present, a published Chinese patent application, the patent No.: 201110365277.0, name is called: planting the preparation method of the functional Waxberry beverage of rich soluble dietary fiber, is mainly that bean dregs improve SDF content through papain enzymolysis, ultramicro grinding, cellulose hydrolyzation; With original juice of red bayberry mixture, make the functional Waxberry beverage of rich Soluble Fiber through homogeneous, sterilizing again.Its manufacture craft time is long, cost of manufacture is high, is made as after beverage because dietary fiber solubility is poor.
Summary of the invention
Technical problem to be solved by this invention is, provide a kind of by adding the method for the diet fiber health-care food that extracts high-load from bean dregs of detergent washing, refluxing extraction processing, produce dietary fiber content high, be yellow-white, the good functional dietary fiber food of mouthfeel.
In order to address the above problem, technical scheme of the present invention is such:
A method for refluxing extraction fabrication techniques foods with high dietary fiber,
The first step: acidification.Bean dregs are soaked with clear water, and regulating pH value with 0.5-1.0mol/L hydrochloric acid solution is 3～5.
Second step: neutralization.Adjust the pH value of mixed liquor to neutral with the NaOH solution of 0.5-1.0mol/L.
The 3rd step: autoclaving: with pressure cooking at 120 DEG C of high-pressure sterilizing pots, digestion time 1-1.5h.
The 4th step: washing is dissolved: the bean dregs after boiling are added to the sodium carbonate liquor of 2-4%,, refluxing extraction at 80-90 DEG C.
The 5th step: evaporation drying: filter after refluxing extraction 30 minutes, filtrate is precipitated as precipitating reagent by 3-4 times of volume ethanol.Reagent after precipitation, at 90 DEG C, is dried to obtain soluble dietary fiber.
The 6th step: utilize dry soluble dietary fiber to add in relevant batching, make functional dietary fiber food.
Soybean dietary fiber mainly refers to the general name of those large molecule carbohydrates that can not digest for human body digestive ferment, mainly comprises cellulose, pectic substance, xylan and mannose etc.Although can not provide any nutriment for human body, human body is had to important physiological function.Dietary fiber has and obviously reduces blood pressure and plasma cholesterol, regulates the effects such as gastrointestinal function, blood sugar and insulin level.The main component of Multifunction Soybean Dietary Fiber in Food (MSF) is dietary fiber and protein, and content is respectively 67.98%(butt) and 19.75%, be therefore good albumen-fiber additive.Research shows, adding a small amount of MSF centering muscle or Self-raising flour has good invigoration effect; Within the scope of certain addition, it can not only improve dietary fiber and the protein content of product, and very favourable to improving the quality of the products such as bread, noodles and biscuit.MSF may be the best one of function in all dietary fibers, and being far from other synthetic fibers (as sharp voxel, polydextrose) can ratio.The Multifunction Soybean Dietary Fiber in Food that utilizes bean dregs to make is the high-quality dietary fiber obtaining through special thermal treatment, and it is regulating blood sugar, reduces blood fat and is promoting the aspects such as defecation to have good effect.Dietary fiber is divided into two classes, one is Soluble Fiber (soluble fiber): being dissolvable in water water again can imbibition, and can, by a fiber of microorganism glycolysis in large intestine, often be present in plant cell liquor and cytoplasm, mainly contain pectin, natural plant gum, viscose etc.Insoluble fibers (soluble fiber): can not be dissolved in water again can not be by a fiber of microorganism glycolysis in large intestine, often be present in the root, stem of plant, dry, leaf, skin, fruit, mainly contain cellulose (cellulose), hemicellulose (hemicellulose), lignin (lignin) etc.
Technical characterstic of the present invention is on the basis of extracting at conventional dietary fiber, has increased thermophilic digestion, refluxing extraction technology, has improved the recovery rate of soluble dietary fiber (SDF), has improved color and luster and mouthfeel simultaneously.Concrete principle is: under acid condition, heat treated is conducive to remove the peculiar smell of bean dregs, and all right leaching section coloring matter of acid adding, improves the color and luster of product.HTHP boiling after acidification, can make lipoxidase inactivation, alleviates beany flavor, and making ANFs passivation, autoclaving simultaneously also has an important function, change fibre structure, impel the hydrolysis such as its glycosidic bond, solable matter ratio is increased; Utilize special washing agent that the soluble dietary fiber of raw materials treated (SDF) is fully washed, utilize ethanol as precipitating reagent, the SDF after washing to be precipitated, stable and the time while backflow by control, by the object evaporation drying after extracting, its recovery rate and purity improve greatly, carry out confirmatory experiment with the optimum condition that orthogonal experiment is definite, and soluble dietary fiber recovery rate can reach 45.2%, protein content 7.5%, fat content 1.2%.Contrast experiment's demonstration, the soluble dietary fiber recovery rate that utilizes traditional extraction process is 30.7%, protein 8.6%, fat content 2.5%.
Existing diet fiber extraction method is compared on the market, and the present invention has the following advantages:
1. by heat treated under acid condition, be conducive to remove the peculiar smell of bean dregs, and acid adding can also leaching section coloring matter, improve the color and luster of product
2. adopt autoclaving, can change fibre structure, impel the hydrolysis such as its glycosidic bond, solable matter ratio is increased
3. adopt special washing agent that the soluble dietary fiber of raw materials treated (SDF) is fully washed, can greatly improve the ratio of object in solution.
4. utilize precipitating reagent that the SDF after washing is precipitated, the stable and time while backflow by control, by the object evaporation drying after extracting, its recovery rate and purity improve greatly.
5. the SDF after extracting is yellow-white or canescence, opaque, and free from extraneous odour, is convenient to add in various food ingredients.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further described.
A kind of method of refluxing extraction fabrication techniques foods with high dietary fiber:
Embodiment 1
The first step: acidification.Bean dregs are soaked with clear water, and regulating pH value with 0.5mol/L hydrochloric acid solution is 3.5.
Second step: neutralization.Adjust the pH value of mixed liquor to neutral with the NaOH solution of 0.5mol/L
The 3rd step: autoclaving: with Pretreatment with Pressurized 1h at 120 DEG C of high-pressure sterilizing pots, to change fibre structure, impel the hydrolysis such as its glycosidic bond, solable matter ratio is increased.Make fat oxidation enzyme deactivation, alleviate beany flavor, and make ANFs passivation
The 4th step: washing is dissolved: the bean dregs after boiling are added to certain 2% sodium carbonate liquor,, refluxing extraction at 80 DEG C.
The 5th step: evaporation drying: filter after refluxing extraction 30 minutes, filtrate is precipitated as precipitating reagent by 3 times of volume ethanol.Reagent after precipitation is dried to obtain soluble dietary fiber at 90 DEG C.
The 6th step: dry soluble dietary fiber is added in following batching to biscuit tailored flour 45.6%, multifunctional diet fibre 15.3%, butter 10.6%, high fructose syrup 3.5%, sucrose 7.3%, honey 3.5%, sodium acid carbonate 0.9%, carbonic hydroammonium 0.8%, salt 0.9%, water 11.6% in following ratio.Produce the functional biscuit of dietary fiber according to related process.
Embodiment 2:
The first step: acidification.Bean dregs are soaked with clear water, and regulating pH value with 1mol/L hydrochloric acid solution is 4.5.
Second step: neutralization.Adjust the pH value of mixed liquor to neutral with the NaOH solution of 1mol/L
The 3rd step: autoclaving: with Pretreatment with Pressurized 1.5h at 120 DEG C of high-pressure sterilizing pots, to change fibre structure, impel the hydrolysis such as its glycosidic bond, solable matter ratio is increased.Make fat oxidation enzyme deactivation, alleviate beany flavor, and make ANFs passivation.
The 4th step: washing is dissolved: the bean dregs after boiling are added to the sodium carbonate liquor of certain 2-4%,, refluxing extraction at 90 DEG C.
The 5th step: evaporation drying: filter after 30 minutes after refluxing extraction, filtrate is precipitated as precipitating reagent by 4 times of volume ethanol.Reagent after precipitation is dried to obtain soluble dietary fiber at 90 DEG C.
The 6th step: dry soluble dietary fiber is added in following batching in following ratio: Hawaii can Na beans 35%, fragrant coffeemate 35%, syrup or sugar cube 15%, dietary fiber 15%, make and become dietary fiber instant coffee.
Carry out confirmatory experiment with the optimum condition that orthogonal experiment is definite, adopt the soluble dietary fiber recovery rate of this technological invention can reach 45.2%, protein content 7.5%, fat content 1.2%.And contrast experiment shows, the soluble dietary fiber recovery rate that utilizes traditional extraction process is 30.7%, protein 8.6%, fat content 2.5%.
More than show and described general principle of the present invention, principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not subject to the restriction of above-mentioned example; that in above-mentioned example and description, describes just illustrates principle of the present invention; the present invention also has various changes and modifications without departing from the spirit and scope of the present invention, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (3)
1. a method for refluxing extraction fabrication techniques foods with high dietary fiber, is characterized in that, comprises the following steps:
The first step: acidification
Bean dregs are soaked with clear water, and regulating pH value with 0.5-1.0mol/L hydrochloric acid solution is 3～5;
Second step: neutralization
Adjust the pH value of mixed liquor to neutral with the NaOH solution of 0.5-1.0mol/L;
The 3rd step: autoclaving
With pressure cooking at 120 DEG C of high-pressure sterilizing pots, digestion time 1-1.5h;
The 4th step: washing is dissolved
Bean dregs after boiling are added to the sodium carbonate liquor of certain 2-4%, refluxing extraction at 80-90 DEG C;
The 5th step: evaporation drying
After refluxing extraction 30 minutes, filter, filtrate is precipitated as precipitating reagent by 3-4 times of volume ethanol; Reagent after precipitation, at 90 DEG C, is dried to obtain soluble dietary fiber;
The 6th step: utilize dry soluble dietary fiber to add in relevant batching, make functional dietary fiber food.
2. the method for a kind of refluxing extraction fabrication techniques foods with high dietary fiber according to claim 1, it is characterized in that, in the 6th step, dry soluble dietary fiber is added in following batching in following ratio: biscuit tailored flour 45.6%, multifunctional diet fibre 15.3%, butter 10.6%, high fructose syrup 3.5%, sucrose 7.3%, honey 3.5%, sodium acid carbonate 0.9%, carbonic hydroammonium 0.8%, salt 0.9%, water 11.6%, produce the functional biscuit of dietary fiber.
3. the method for a kind of refluxing extraction fabrication techniques foods with high dietary fiber according to claim 1, it is characterized in that, in the 6th step, dry soluble dietary fiber is added in following batching in following ratio: Hawaii can Na beans 35%, fragrant coffeemate 35%, syrup or sugar cube 15%, dietary fiber 15%, make and become dietary fiber instant coffee.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104782718A (en) * | 2015-05-13 | 2015-07-22 | 宿州学院 | Black sesame and bean dreg cake and preparation method thereof |
| CN105661559A (en) * | 2016-01-20 | 2016-06-15 | 山东禹王生态食业有限公司 | Method using ultrasonic-assisted enzyme method to extract water-soluble dietary fibers in pre-acidified soybean dregs |
| CN107280017A (en) * | 2017-07-12 | 2017-10-24 | 百色学院 | A kind of modification processing technology of fiddlehead dietary fiber functional characteristic |
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2013
- 2013-05-23 CN CN201310196565.7A patent/CN104172197A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104782718A (en) * | 2015-05-13 | 2015-07-22 | 宿州学院 | Black sesame and bean dreg cake and preparation method thereof |
| CN105661559A (en) * | 2016-01-20 | 2016-06-15 | 山东禹王生态食业有限公司 | Method using ultrasonic-assisted enzyme method to extract water-soluble dietary fibers in pre-acidified soybean dregs |
| CN105661559B (en) * | 2016-01-20 | 2018-09-28 | 山东禹王生态食业有限公司 | A kind of ultrasound wave auxiliary enzyme method extraction pre-acidified water-soluble dietary fibers in bean dregs method |
| CN107280017A (en) * | 2017-07-12 | 2017-10-24 | 百色学院 | A kind of modification processing technology of fiddlehead dietary fiber functional characteristic |
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Application publication date: 20141203 |