CN104187743A - Method for preparing dietary fiber in sweet potato slag - Google Patents
Method for preparing dietary fiber in sweet potato slag Download PDFInfo
- Publication number
- CN104187743A CN104187743A CN201410320042.3A CN201410320042A CN104187743A CN 104187743 A CN104187743 A CN 104187743A CN 201410320042 A CN201410320042 A CN 201410320042A CN 104187743 A CN104187743 A CN 104187743A
- Authority
- CN
- China
- Prior art keywords
- dietary fiber
- sweet potato
- rhizoma dioscoreae
- dioscoreae esculentae
- semifinished product
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013325 dietary fiber Nutrition 0.000 title claims abstract description 101
- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 44
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 44
- 238000000034 method Methods 0.000 title claims abstract description 27
- 239000002893 slag Substances 0.000 title abstract description 7
- 238000012216 screening Methods 0.000 claims abstract description 19
- 238000005406 washing Methods 0.000 claims abstract description 17
- 238000004519 manufacturing process Methods 0.000 claims abstract description 14
- 239000000084 colloidal system Substances 0.000 claims abstract description 6
- 239000011265 semifinished product Substances 0.000 claims description 49
- 235000013409 condiments Nutrition 0.000 claims description 30
- 230000001954 sterilising effect Effects 0.000 claims description 28
- 239000002002 slurry Substances 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 238000002156 mixing Methods 0.000 claims description 16
- 239000007788 liquid Substances 0.000 claims description 15
- 235000013336 milk Nutrition 0.000 claims description 15
- 239000008267 milk Substances 0.000 claims description 15
- 210000004080 milk Anatomy 0.000 claims description 15
- 238000000855 fermentation Methods 0.000 claims description 13
- 230000004151 fermentation Effects 0.000 claims description 13
- 238000010298 pulverizing process Methods 0.000 claims description 13
- 235000020183 skimmed milk Nutrition 0.000 claims description 13
- 241000894006 Bacteria Species 0.000 claims description 11
- 238000005238 degreasing Methods 0.000 claims description 10
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 10
- 239000002609 medium Substances 0.000 claims description 10
- 238000004513 sizing Methods 0.000 claims description 10
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 9
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 9
- 229920002472 Starch Polymers 0.000 claims description 9
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 9
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 9
- 239000008107 starch Substances 0.000 claims description 9
- 235000019698 starch Nutrition 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 8
- FGUUSXIOTUKUDN-IBGZPJMESA-N C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 Chemical compound C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 FGUUSXIOTUKUDN-IBGZPJMESA-N 0.000 claims description 5
- 230000004913 activation Effects 0.000 claims description 5
- 239000001963 growth medium Substances 0.000 claims description 5
- 238000011081 inoculation Methods 0.000 claims description 5
- 239000002054 inoculum Substances 0.000 claims description 5
- 235000014655 lactic acid Nutrition 0.000 claims description 5
- 239000004310 lactic acid Substances 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 238000007873 sieving Methods 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- 244000061456 Solanum tuberosum Species 0.000 abstract description 4
- 235000002595 Solanum tuberosum Nutrition 0.000 abstract description 4
- 230000008901 benefit Effects 0.000 abstract description 3
- 238000003912 environmental pollution Methods 0.000 abstract description 3
- 239000002699 waste material Substances 0.000 abstract description 2
- 238000012258 culturing Methods 0.000 abstract 1
- 238000009776 industrial production Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 7
- 239000000047 product Substances 0.000 description 5
- 239000000835 fiber Substances 0.000 description 4
- 230000035790 physiological processes and functions Effects 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 230000036541 health Effects 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 235000013361 beverage Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000008520 organization Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000005016 Intestinal Neoplasms Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000015218 chewing gum Nutrition 0.000 description 1
- 229940112822 chewing gum Drugs 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- DNJIEGIFACGWOD-UHFFFAOYSA-N ethanethiol Chemical compound CCS DNJIEGIFACGWOD-UHFFFAOYSA-N 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 208000001130 gallstones Diseases 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 201000002313 intestinal cancer Diseases 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000011962 puddings Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 239000010865 sewage Substances 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a method for preparing dietary fiber in sweet potato slag, mainly aims at the problems that most sweet potato slag is discarded as a waste to cause serious environmental pollution, new dietary fiber resources are found, and the like, and provides the method for preparing the dietary fiber in the sweet potato slag. The method comprises the following steps of sweet potato slag-washing with water-adjusting pulp, grinding with a colloid mill, screening (primary screening-secondary screening)-sweet potato dietary fiber crude product-seasoning-bottling-sterilizing-cooling-inoculating-culturing fermentation-washing with water-drying-finished sweet potato dietary fiber products. The method has the advantages of simple operation, mild reaction conditions, no pollution, and the like, can increase the content of soluble dietary fiber in the dietary fiber product, and is low in production cost, and easy in realization of industrial production.
Description
Technical field
The present invention relates to a kind of method of preparing dietary fiber from sweet potato dregs, particularly a kind of method of preparing dietary fiber with molecular sieve-microorganism fermentation combined techniques from sweet potato dregs, belongs to food processing field.
Background technology
Dietary fiber is a kind of novel functional food ingredient, though it does not have a nutritive value, but can prevent and treat numerous disease, being called as " the seventh-largest nutrient " after starch, protein, fat, vitamin, mineral matter and water, have the good reputation of " enteron aisle street cleaner ".
Dietary fiber can be divided into soluble dietary fiber and the large class of insoluble diedairy fiber two by dissolubility.The physiological function that both have in human body is different: soluble dietary fiber has prevention gall stone, gets rid of harmful metal ion in body, prevents diabetes, reduces the effects such as serum and cholesterol, preventing hypertension and heart disease; Insoluble diedairy fiber is effective to obesity, constipation, intestinal cancer etc.Therefore, the physiological function of dietary fiber is not only relevant with its content, and has much relations with the ratio of insoluble diedairy fiber and soluble dietary fiber.In the dietary fiber of American scholar suggestion high-quality, soluble dietary fiber will account for more than 10%, and in general dietary fiber, soluble dietary fibre content only has 3～4%.
The research discovery of medicine and pharmacology, nutrition aspect, dietary fiber is taken in fewer, and " modern disease " incidence is just higher.World Health Organization's suggestion dietary fiber intake is everyone 27.0～40.0g/ day, and Food and Drug Administration's recommended amounts is adult's 20～35g/ day, and NI of China country proposes: the suitable intake of adult's dietary fiber is 30.2g/ days.Investigation shows, the shortage of China's dietary fiber is the problem of a generality, becoming the dietary fiber that every day is for each person taken in from the foods such as the grain of feed, vegetables, fruit is 13.3g, half of not enough World Health Organization suggestion, and lower in urban population be 11.7g/ day.Visible, the development of dietary fiber food exists the huge market space.Therefore, seek more dietary fiber new resources, to improving China people's the general level of the health, there is very important realistic meaning.
In China, sweet potato is mainly used for extracting starch, making bean vermicelli, vermicelli and exploitation sweet potato beverage etc., produces a large amount of potato slags in process, accounts for 10%～14% of raw material, and wherein dietary fiber content is up to 25% left and right.These potato slags are most of is at present used for feed or directly abandons, and according to statistics, approximately has every year 5000 ten thousand tons of sweet potato dregs be used as refuse and abandon.Fresh potato slag water content, up to 80%, is difficult for storing, transporting, and putrid and deteriorated rear generation stench, causes serious environmental pollution.The a large amount of dietary fibers that contain in sweet potato dregs are extracted, both can obtain the dietary fiber of high physiologically active, improve the added value of sweet potato processing, increase farmers' income, also can reduce environmental pollution simultaneously.The exploitation of sweet potato waste residue, for deep processing and the comprehensive utilization of sweet potato provides a new way.
At present, extract dietary fiber both at home and abroad and take chemical method as main, this technique is simple, input cost is low, but in process, the physicochemical property of diet fiber product and physiological function are had a significant effect, as hot alkali dipping with repeatedly both reduced the productive rate of dietary fiber with water rinse, make again the retention ability of product and expansive force obviously decline; Inevitably discharge large amount of sewage simultaneously, to environment cause serious pollution and disposal cost high; Adopt in addition enzymatic isolation method, membrane separation process to obtain the higher dietary fiber of purity, but cost is higher and wayward in large-scale production.
Summary of the invention
The present invention be take and addressed the above problem as object, and a kind of method of preparing dietary fiber in sweet potato dregs is provided.The advantages such as the method is the method with molecular sieve-microorganism fermentation combination, and that this process has is easy and simple to handle, reaction condition is comparatively gentle, pollution-free.
For achieving the above object, the present invention adopts following technical proposals:
A method of preparing dietary fiber in sweet potato dregs, realizes in the steps below:
A, washing
Choose the sweet potato dregs extracting after starch, by sweet potato dregs with running water rinsing to remove a small amount of starch containing;
B, the pulverizing of sizing mixing
Sweet potato dregs after washing is drained, and is to size mixing at 1: 25 with water in mass ratio, stirs and makes feed liquid even in 2 minutes, and the sweet potato dregs after sizing mixing was through the preliminary pulverizing of colloid mill 8～10 minutes;
C, screening
The standard screen of 80 orders and two kinds of specifications of 400 orders is fixed on to double vibrations screening on shaking table, and the sweet potato dregs after pulverizing is first through 80 order primary dcreening operations, then by 400 objects time sieve, the screening thing between two standard screens is Rhizoma Dioscoreae esculentae dietary fiber semifinished product;
D, condiment
Water mixes in mass ratio with Rhizoma Dioscoreae esculentae dietary fiber semifinished product at 3: 1, obtain Rhizoma Dioscoreae esculentae dietary fiber semifinished product mixed liquor A, according to the quality concentration of volume percent 8% that accounts for above-mentioned Rhizoma Dioscoreae esculentae dietary fiber semifinished product mixed liquor A, add skimmed milk power afterwards, according to the quality concentration of volume percent 2% that accounts for Rhizoma Dioscoreae esculentae dietary fiber semifinished product mixed liquor A, add sucrose, condiment slurry stirs to obtain;
E, sterilizing
The condiment slurry that steps d is obtained packs sterilizing in bottle into;
F, the preparation of producing leavening
In order to make streptococcus thermophilus and lactobacillus bulgaricus, can, at well-grown in Rhizoma Dioscoreae esculentae dietary fiber semifinished product condiment slurry, must tame.Proportioning that streptococcus thermophilus and lactobacillus bulgaricus are 1: 1 in strain number ratio forms 1～2mL mixed bacteria, is inoculated in the degreasing milk medium that 10mL quality concentration of volume percent is 8%, and in insulating box, 42 ℃ of activation culture 2～3 hours are to solidifying; Take out 42 ℃ of heat insulating culture in the degreasing milk medium that the above-mentioned coagulum of 1～2mL moves into sterilizing as stated above, 2～3 times so repeatedly; Afterwards last coagulum is transferred in skimmed milk-Rhizoma Dioscoreae esculentae dietary fiber semifinished product mixed liquid B of 250mL, 42 ℃ of heat insulating culture are to curdled milk; The skimmed milk that above-mentioned skimmed milk-Rhizoma Dioscoreae esculentae dietary fiber semifinished product mixed liquid B is 10% by quality concentration of volume percent and Rhizoma Dioscoreae esculentae dietary fiber semifinished product mixed liquor A by volume ratio form at 1: 1; Curdy mixed liquor is inoculated in afterwards in skimmed milk-Rhizoma Dioscoreae esculentae dietary fiber semifinished product mixed liquor C of 1000mL, 42 ℃ of 150r/min shaking tables are cultivated 3 hours again, and lactic acid bacteria sum reaches 10
9individual/mL, obtains production leavening; The skimmed milk that above-mentioned skimmed milk-Rhizoma Dioscoreae esculentae dietary fiber semifinished product mixed liquor C is 10% by quality concentration of volume percent and Rhizoma Dioscoreae esculentae dietary fiber semifinished product mixed liquor A by volume ratio form at 1: 9; More than operation is all carried out in desinfection chamber, and culture medium all will pass through strict sterilizing in advance;
G, inoculation
In desinfection chamber, the condiment slurry after step e sterilizing is cooled to room temperature, by 8～10% inoculum concentration of condiment volume of slurry, accesses wherein the production leavening in step f.
H, fermentation
40～44 ℃ of constant temperature culture, fermentation time 6～8 hours;
I, washing
The condiment fermenting is starched flowing water rinsing filter residue 2～3 times again;
J, dry
After the filter residue pouring of rinsing is done, under 60 ℃ of conditions, dry and obtain Rhizoma Dioscoreae esculentae dietary fiber.
Screening frequency 3.5～4.0Hz of described step c, sieving time 20～25 minutes.
The sterilising conditions of described step e is 105 ℃, 15 minutes.
The invention has the beneficial effects as follows:
It is light yellow puffy powder-product that the present invention utilizes the Rhizoma Dioscoreae esculentae dietary fiber that fermented by mixed bacterium makes, and this product has peat-reek, astringent taste slightly, without bad smell.The advantage such as that this technique has is easy and simple to handle, reaction condition is comparatively gentle, pollution-free, low production cost, is easy to realize suitability for industrialized production.
Sweet potato dregs dietary fiber is by fermentation after modification, and soluble dietary fibre content wherein can be increased to 12%, and physiologically active obviously strengthens.Rhizoma Dioscoreae esculentae dietary fiber is a kind of dietary fiber of pure natural of high-quality, and the physiological function that it is unique and nutrition health-care functions are used widely it in food production.It is directly edible that it can be made into capsule, also can be used as a kind of raw material or the additive of food, be applied in bakery product (biscuit, cake), beverage, dairy products, meat products, staple food (bread, vermicelli, instant noodles, steamed bun, rice etc.), snack food (dilated product, pudding, chocolate, candy, chewing gum etc.), flavoring and health food.
The specific embodiment
Embodiment 1
A method of preparing dietary fiber in sweet potato dregs, realizes by following concrete steps:
A, washing
Choose the sweet potato dregs extracting after starch, by sweet potato dregs with running water rinsing to remove a small amount of starch containing;
B, the pulverizing of sizing mixing
Sweet potato dregs after washing is drained, and is to size mixing at 1: 25 with water in mass ratio, stirs and makes feed liquid even in 2 minutes, and the sweet potato dregs after sizing mixing was through the preliminary pulverizing of colloid mill 8 minutes; Adding water sizes mixing and is conducive to follow-uply in screening process, short grained starch be removed from filamentary structure;
C, screening
The standard screen of 80 orders and two kinds of specifications of 400 orders is fixed on to double vibrations screening on shaking table, and the sweet potato dregs after pulverizing is first through 80 order primary dcreening operations, then by 400 objects time sieve, the screening thing between two standard screens is Rhizoma Dioscoreae esculentae dietary fiber semifinished product;
D, condiment
Water mixes in mass ratio with Rhizoma Dioscoreae esculentae dietary fiber semifinished product at 3: 1, obtain Rhizoma Dioscoreae esculentae dietary fiber semifinished product mixed liquor A, according to the quality concentration of volume percent 8% that accounts for above-mentioned Rhizoma Dioscoreae esculentae dietary fiber semifinished product mixed liquor A, add skimmed milk power afterwards, according to the quality concentration of volume percent 2% that accounts for Rhizoma Dioscoreae esculentae dietary fiber semifinished product mixed liquor A, add sucrose, condiment slurry stirs to obtain;
E, sterilizing
The condiment slurry that steps d is obtained packs sterilizing in bottle into;
F, the preparation of producing leavening
In order to make streptococcus thermophilus and lactobacillus bulgaricus, can, at well-grown in Rhizoma Dioscoreae esculentae dietary fiber semifinished product condiment slurry, must tame.Proportioning that streptococcus thermophilus and lactobacillus bulgaricus are 1: 1 in strain number ratio forms 1mL mixed bacteria, is inoculated in the degreasing milk medium that 10mL quality concentration of volume percent is 8%, and in insulating box, 42 ℃ of activation culture 2 hours are to solidifying; Take out 42 ℃ of heat insulating culture in the degreasing milk medium that the above-mentioned coagulum of 1mL moves into sterilizing as stated above, 2 times so repeatedly; Afterwards last coagulum is transferred in skimmed milk-Rhizoma Dioscoreae esculentae dietary fiber semifinished product mixed liquid B of 250mL, 42 ℃ of heat insulating culture are to curdled milk; The skimmed milk that above-mentioned skimmed milk-Rhizoma Dioscoreae esculentae dietary fiber semifinished product mixed liquid B is 10% by quality concentration of volume percent and Rhizoma Dioscoreae esculentae dietary fiber semifinished product mixed liquor A by volume ratio form at 1: 1; Curdy mixed liquor is inoculated in afterwards in skimmed milk-Rhizoma Dioscoreae esculentae dietary fiber semifinished product mixed liquor C of 1000mL, 42 ℃ of 150r/min shaking tables are cultivated 3 hours again, and lactic acid bacteria sum reaches 10
9individual/mL, obtains production leavening; The skimmed milk that above-mentioned skimmed milk-Rhizoma Dioscoreae esculentae dietary fiber semifinished product mixed liquor C is 10% by quality concentration of volume percent and Rhizoma Dioscoreae esculentae dietary fiber semifinished product mixed liquor A by volume ratio form at 1: 9; More than operation is all carried out in desinfection chamber, and culture medium all will pass through strict sterilizing in advance;
G, inoculation
In desinfection chamber, the condiment slurry after step e sterilizing is cooled to room temperature, by 8% inoculum concentration of condiment volume of slurry, accesses wherein the production leavening in step f.
H, fermentation
40 ℃ of constant temperature culture, fermentation time 6 hours;
I, washing
The condiment fermenting is starched flowing water rinsing filter residue 2 times again;
J, dry
After the filter residue pouring of rinsing is done, under 60 ℃ of conditions, dry and obtain Rhizoma Dioscoreae esculentae dietary fiber.
The screening frequency 3.5Hz of described step c, sieving time 20 minutes.
The sterilising conditions of described step e is 105 ℃, 15 minutes.
Embodiment 2
A method of preparing dietary fiber in sweet potato dregs, realizes by following concrete steps:
A, washing
With step a in embodiment 1;
B, the pulverizing of sizing mixing
Sweet potato dregs after washing is drained, and is to size mixing at 1: 25 with water in mass ratio, stirs and makes feed liquid even in 2 minutes, and the sweet potato dregs after sizing mixing was through the preliminary pulverizing of colloid mill 10 minutes;
C, screening
With step c in embodiment 1;
D, condiment
With steps d in embodiment 1;
E, sterilizing
With step e in embodiment 1;
F, the preparation of producing leavening
In order to make streptococcus thermophilus and lactobacillus bulgaricus, can, at well-grown in Rhizoma Dioscoreae esculentae dietary fiber semifinished product condiment slurry, must tame.Proportioning that streptococcus thermophilus and lactobacillus bulgaricus are 1: 1 in strain number ratio forms 2mL mixed bacteria, is inoculated in the degreasing milk medium that 10mL quality concentration of volume percent is 8%, and in insulating box, 42 ℃ of activation culture 3 hours are to solidifying; Take out 42 ℃ of heat insulating culture in the degreasing milk medium that the above-mentioned coagulum of 2mL moves into sterilizing as stated above, 3 times so repeatedly; Afterwards last coagulum is transferred in skimmed milk-Rhizoma Dioscoreae esculentae dietary fiber semifinished product mixed liquid B of 250mL, 42 ℃ of heat insulating culture are to curdled milk; The skimmed milk that above-mentioned skimmed milk-Rhizoma Dioscoreae esculentae dietary fiber semifinished product mixed liquid B is 10% by quality concentration of volume percent and Rhizoma Dioscoreae esculentae dietary fiber semifinished product mixed liquor A by volume ratio form at 1: 1; Curdy mixed liquor is inoculated in afterwards in skimmed milk-Rhizoma Dioscoreae esculentae dietary fiber semifinished product mixed liquor C of 1000mL, 42 ℃ of 150r/min shaking tables are cultivated 3 hours again, and lactic acid bacteria sum reaches 10
9individual/mL, obtains production leavening; The skimmed milk that above-mentioned skimmed milk-Rhizoma Dioscoreae esculentae dietary fiber semifinished product mixed liquor C is 10% by quality concentration of volume percent and Rhizoma Dioscoreae esculentae dietary fiber semifinished product mixed liquor A by volume ratio form at 1: 9; More than operation is all carried out in desinfection chamber, and culture medium all will pass through strict sterilizing in advance;
G, inoculation
In desinfection chamber, the condiment slurry after step e sterilizing is cooled to room temperature, by 10% inoculum concentration of condiment volume of slurry, accesses wherein the production leavening in step f.
H, fermentation
44 ℃ of constant temperature culture, fermentation time 8 hours;
I, washing
The condiment fermenting is starched flowing water rinsing filter residue 3 times again;
J, dry
After the filter residue pouring of rinsing is done, under 60 ℃ of conditions, dry and obtain Rhizoma Dioscoreae esculentae dietary fiber.
The screening frequency 4.0Hz of described step c, sieving time 25 minutes.
The sterilising conditions of described step e is 105 ℃, 15 minutes.
Embodiment 3
A method of preparing dietary fiber in sweet potato dregs, realizes by following concrete steps:
A, washing
With step a in embodiment 1;
B, the pulverizing of sizing mixing
Sweet potato dregs after washing is drained, and is to size mixing at 1: 25 with water in mass ratio, stirs and makes feed liquid even in 2 minutes, and the sweet potato dregs after sizing mixing was through the preliminary pulverizing of colloid mill 9 minutes;
C, screening
With step c in embodiment 1;
D, condiment
With steps d in embodiment 1;
E, sterilizing
With step e in embodiment 1;
F, the preparation of producing leavening
In order to make streptococcus thermophilus and lactobacillus bulgaricus, can, at well-grown in Rhizoma Dioscoreae esculentae dietary fiber semifinished product condiment slurry, must tame.Proportioning that streptococcus thermophilus and lactobacillus bulgaricus are 1: 1 in strain number ratio forms 1.5mL mixed bacteria, is inoculated in the degreasing milk medium that 10mL quality concentration of volume percent is 8%, and in insulating box, 42 ℃ of activation culture 2.5 hours are to solidifying; Take out 42 ℃ of heat insulating culture in the degreasing milk medium that the above-mentioned coagulum of 1～2mL moves into sterilizing as stated above, 3 times so repeatedly; Afterwards last coagulum is transferred in skimmed milk-Rhizoma Dioscoreae esculentae dietary fiber semifinished product mixed liquid B of 250mL, 42 ℃ of heat insulating culture are to curdled milk; The skimmed milk that above-mentioned skimmed milk-Rhizoma Dioscoreae esculentae dietary fiber semifinished product mixed liquid B is 10% by quality concentration of volume percent and Rhizoma Dioscoreae esculentae dietary fiber semifinished product mixed liquor A by volume ratio form at 1: 1; Curdy mixed liquor is inoculated in afterwards in skimmed milk-Rhizoma Dioscoreae esculentae dietary fiber semifinished product mixed liquor C of 1000mL, 42 ℃ of 150r/min shaking tables are cultivated 3 hours again, and lactic acid bacteria sum reaches 10
9individual/mL, obtains production leavening; The skimmed milk that above-mentioned skimmed milk-Rhizoma Dioscoreae esculentae dietary fiber semifinished product mixed liquor C is 10% by quality concentration of volume percent and Rhizoma Dioscoreae esculentae dietary fiber semifinished product mixed liquor A by volume ratio form at 1: 9; More than operation is all carried out in desinfection chamber, and culture medium all will pass through strict sterilizing in advance;
G, inoculation
In desinfection chamber, the condiment slurry after step e sterilizing is cooled to room temperature, by 9% inoculum concentration of condiment volume of slurry, accesses wherein the production leavening in step f.
H, fermentation
42 ℃ of constant temperature culture, fermentation time 7 hours;
I, washing
The condiment fermenting is starched flowing water rinsing filter residue 3 times again;
J, dry
After the filter residue pouring of rinsing is done, under 60 ℃ of conditions, dry and obtain Rhizoma Dioscoreae esculentae dietary fiber.
The screening frequency 3.7Hz of described step c, sieving time 23 minutes.
The sterilising conditions of described step e is 105 ℃, 15 minutes.
Claims (3)
1. a method of preparing dietary fiber in sweet potato dregs, is characterized in that, the method realizes by following step:
A, washing
Choose the sweet potato dregs extracting after starch, by sweet potato dregs with running water rinsing to remove a small amount of starch containing;
B, the pulverizing of sizing mixing
Sweet potato dregs after washing is drained, and is to size mixing at 1: 25 with water in mass ratio, stirs and makes feed liquid even in 2 minutes, and the sweet potato dregs after sizing mixing was through the preliminary pulverizing of colloid mill 8～10 minutes;
C, screening
The standard screen of 80 orders and two kinds of specifications of 400 orders is fixed on to double vibrations screening on shaking table, and the sweet potato dregs after pulverizing is first through 80 order primary dcreening operations, then by 400 objects time sieve, the screening thing between two standard screens is Rhizoma Dioscoreae esculentae dietary fiber semifinished product;
D, condiment
Water mixes in mass ratio with Rhizoma Dioscoreae esculentae dietary fiber semifinished product at 3: 1, obtain Rhizoma Dioscoreae esculentae dietary fiber semifinished product mixed liquor A, according to the quality concentration of volume percent 8% that accounts for above-mentioned Rhizoma Dioscoreae esculentae dietary fiber semifinished product mixed liquor A, add skimmed milk power afterwards, according to the quality concentration of volume percent 2% that accounts for Rhizoma Dioscoreae esculentae dietary fiber semifinished product mixed liquor A, add sucrose, condiment slurry stirs to obtain;
E, sterilizing
The condiment slurry that steps d is obtained packs sterilizing in bottle into;
F, the preparation of producing leavening
Proportioning that streptococcus thermophilus and lactobacillus bulgaricus are 1: 1 in strain number ratio forms 1～2mL mixed bacteria, is inoculated in the degreasing milk medium that 10mL quality concentration of volume percent is 8%, and in insulating box, 42 ℃ of activation culture 2～3 hours are to solidifying; Take out 42 ℃ of heat insulating culture in the degreasing milk medium that the above-mentioned coagulum of 1～2mL moves into sterilizing as stated above, 2～3 times so repeatedly; Afterwards last coagulum is transferred in skimmed milk-Rhizoma Dioscoreae esculentae dietary fiber semifinished product mixed liquid B of 250mL, 42 ℃ of heat insulating culture are to curdled milk; The skimmed milk that above-mentioned skimmed milk-Rhizoma Dioscoreae esculentae dietary fiber semifinished product mixed liquid B is 10% by quality concentration of volume percent and Rhizoma Dioscoreae esculentae dietary fiber semifinished product mixed liquor A by volume ratio form at 1: 1; Curdy mixed liquor is inoculated in afterwards in skimmed milk-Rhizoma Dioscoreae esculentae dietary fiber semifinished product mixed liquor C of 1000mL, 42 ℃ of 150r/min shaking tables are cultivated 3 hours again, and lactic acid bacteria sum reaches 10
9individual/mL, obtains production leavening; The skimmed milk that above-mentioned skimmed milk-Rhizoma Dioscoreae esculentae dietary fiber semifinished product mixed liquor C is 10% by quality concentration of volume percent and Rhizoma Dioscoreae esculentae dietary fiber semifinished product mixed liquor A by volume ratio form at 1: 9; More than operation is all carried out in desinfection chamber, and culture medium all will pass through strict sterilizing in advance;
G, inoculation
In desinfection chamber, the condiment slurry after step e sterilizing is cooled to room temperature, by 8～10% inoculum concentration of condiment volume of slurry, accesses wherein the production leavening in step f;
H, fermentation
40～44 ℃ of constant temperature culture, fermentation time 6～8 hours;
I, washing
The condiment fermenting is starched flowing water rinsing filter residue 2～3 times again;
J, dry
After the filter residue pouring of rinsing is done, under 60 ℃ of conditions, dry and obtain Rhizoma Dioscoreae esculentae dietary fiber.
2. a kind of method of preparing dietary fiber in sweet potato dregs as claimed in claim 1, is characterized in that: screening frequency 3.5～4.0Hz of described step c, sieving time 20～25 minutes.
3. a kind of method of preparing dietary fiber in sweet potato dregs as claimed in claim 1, is characterized in that: the sterilising conditions of described step e is 105 ℃, 15 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410320042.3A CN104187743A (en) | 2014-07-07 | 2014-07-07 | Method for preparing dietary fiber in sweet potato slag |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410320042.3A CN104187743A (en) | 2014-07-07 | 2014-07-07 | Method for preparing dietary fiber in sweet potato slag |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104187743A true CN104187743A (en) | 2014-12-10 |
Family
ID=52073258
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410320042.3A Pending CN104187743A (en) | 2014-07-07 | 2014-07-07 | Method for preparing dietary fiber in sweet potato slag |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104187743A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104799317A (en) * | 2015-05-18 | 2015-07-29 | 青岛海之星生物科技有限公司 | Sweet potato biscuit and preparation method thereof |
| CN106136250A (en) * | 2016-06-25 | 2016-11-23 | 丁玉琴 | A kind of method utilizing sweet potato waste to prepare soluble dietary fiber |
| CN110236106A (en) * | 2019-07-29 | 2019-09-17 | 颍上县世菊食品有限公司 | A kind of nutrition fine dried noodles and preparation method thereof rich in dietary fiber |
| CN112869179A (en) * | 2021-02-06 | 2021-06-01 | 河南工业大学 | Process for extracting dietary fiber from sweet potatoes |
| CN112869082A (en) * | 2021-03-04 | 2021-06-01 | 陈华林 | Processing and preparation method of sweet potato residue non-staple food |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003259838A (en) * | 2002-03-11 | 2003-09-16 | Ndc:Kk | Composition for water-soluble powdery food, drink, food and seasoning utilizing the same, and method for producing composition for water-soluble powdery food |
| CN101161103A (en) * | 2007-11-23 | 2008-04-16 | 东北农业大学 | Method for preparing bean slags soluble food fibers by zymolysis method |
| CN102605022A (en) * | 2012-04-13 | 2012-07-25 | 盐城工学院 | Method for co-production of oligose and dietary fiber through wheat bran fermentation |
| CN103271359A (en) * | 2013-05-14 | 2013-09-04 | 成都信息工程学院 | Method for preparing soluble dietary fiber by utilizing dwarf lilyturf slag |
| CN103271358A (en) * | 2013-05-14 | 2013-09-04 | 成都信息工程学院 | Method for preparing soluble dietary fiber by utilizing pseudo-ginseng slag |
| CN103421851A (en) * | 2013-08-28 | 2013-12-04 | 山东大学 | Method for preparing sugar and ethanol by use of sweet potato wastes |
| CN103436569A (en) * | 2013-08-28 | 2013-12-11 | 山东大学 | Method for preparing sugar and ethanol by using cassava wastes |
-
2014
- 2014-07-07 CN CN201410320042.3A patent/CN104187743A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003259838A (en) * | 2002-03-11 | 2003-09-16 | Ndc:Kk | Composition for water-soluble powdery food, drink, food and seasoning utilizing the same, and method for producing composition for water-soluble powdery food |
| CN101161103A (en) * | 2007-11-23 | 2008-04-16 | 东北农业大学 | Method for preparing bean slags soluble food fibers by zymolysis method |
| CN102605022A (en) * | 2012-04-13 | 2012-07-25 | 盐城工学院 | Method for co-production of oligose and dietary fiber through wheat bran fermentation |
| CN103271359A (en) * | 2013-05-14 | 2013-09-04 | 成都信息工程学院 | Method for preparing soluble dietary fiber by utilizing dwarf lilyturf slag |
| CN103271358A (en) * | 2013-05-14 | 2013-09-04 | 成都信息工程学院 | Method for preparing soluble dietary fiber by utilizing pseudo-ginseng slag |
| CN103421851A (en) * | 2013-08-28 | 2013-12-04 | 山东大学 | Method for preparing sugar and ethanol by use of sweet potato wastes |
| CN103436569A (en) * | 2013-08-28 | 2013-12-11 | 山东大学 | Method for preparing sugar and ethanol by using cassava wastes |
Non-Patent Citations (2)
| Title |
|---|
| 高路，等: "分子筛-微生物发酵结合法制备紫薯渣膳食纤维研究（I）", 《粮食与油脂》, no. 3, 10 March 2012 (2012-03-10), pages 24 - 26 * |
| 高路，等: "分子筛-微生物发酵结合法制备紫薯渣膳食纤维研究（II）", 《粮食与油脂》, no. 3, 10 March 2012 (2012-03-10), pages 26 - 28 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104799317A (en) * | 2015-05-18 | 2015-07-29 | 青岛海之星生物科技有限公司 | Sweet potato biscuit and preparation method thereof |
| CN106136250A (en) * | 2016-06-25 | 2016-11-23 | 丁玉琴 | A kind of method utilizing sweet potato waste to prepare soluble dietary fiber |
| CN110236106A (en) * | 2019-07-29 | 2019-09-17 | 颍上县世菊食品有限公司 | A kind of nutrition fine dried noodles and preparation method thereof rich in dietary fiber |
| CN112869179A (en) * | 2021-02-06 | 2021-06-01 | 河南工业大学 | Process for extracting dietary fiber from sweet potatoes |
| CN112869082A (en) * | 2021-03-04 | 2021-06-01 | 陈华林 | Processing and preparation method of sweet potato residue non-staple food |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102986875B (en) | Method for preparing multi-nutrient dietary fiber yoghourt | |
| CN106721717B (en) | A preparation method of fructus Jujubae juice or fructus Jujubae concentrated clear juice containing high water soluble dietary fiber | |
| CN103431484B (en) | Asparagus fermented beverage and preparation method thereof | |
| CN104187743A (en) | Method for preparing dietary fiber in sweet potato slag | |
| CN105249100A (en) | Production method of fermented fruit and vegetable juice and Chinese rice wine composited function beverage | |
| CN1663433A (en) | Yoghurt and rice wine composite milk and its manufacturing method | |
| CN107373251A (en) | Celery zymotic fluid, celery fermented beverage and preparation method thereof | |
| CN113287702B (en) | Bamboo shoot dietary fiber live bacteria beverage and preparation method thereof | |
| CN105053417A (en) | Lycium ruthenicum Murr tea drink and preparation method thereof | |
| CN109527145A (en) | A kind of apple Pu'er tea mixed fermentation beverage and preparation method thereof | |
| CN108813494A (en) | A kind of tea flavour konjak jelly and preparation method thereof | |
| CN102242049A (en) | Method for preparing date vinegar by fermentation of date pits | |
| CN105995348A (en) | Abelmoschus esculentus dietary fiber beverage and preparation method thereof | |
| CN109700007A (en) | A kind of Organic Lemon ferment and its preparation process | |
| CN106901116A (en) | A kind of fermentation process of Amorphophallus rivieri beverage | |
| CN103004986B (en) | Rana japonica oil fermented drink and method for preparing same | |
| CN105994626A (en) | Truffle yogurt and preparation method thereof | |
| CN103564046A (en) | Preparation method of rose mung bean yoghourt | |
| CN104430860A (en) | Selenium-enriched apple yoghourt and manufacturing method thereof | |
| CN103948024B (en) | Pure natural apple young fruit composite oral liquid and preparation method thereof | |
| CN106107379A (en) | A kind of enzyme beverage with Fructus Citri tangerinae as main material and preparation method thereof | |
| CN106434208A (en) | Preparation method for producing selenium-enriched seedless cherry fruit wine through liquid-state fermentation | |
| CN106173736A (en) | A kind of method of Poria fermentation ferment processed | |
| CN105154308A (en) | Preparing technology for dragon fruit vinegar | |
| CN105886324B (en) | A kind of Selenium-enriched fermentation method of indole-3-carbinol and indole -3-acetonitrile in raising fruit vinegar |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20141210 |