CN106666757A - Method for improving taste of lignin in straw dietary fibers - Google Patents
Method for improving taste of lignin in straw dietary fibers Download PDFInfo
- Publication number
- CN106666757A CN106666757A CN201710040530.2A CN201710040530A CN106666757A CN 106666757 A CN106666757 A CN 106666757A CN 201710040530 A CN201710040530 A CN 201710040530A CN 106666757 A CN106666757 A CN 106666757A
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- Prior art keywords
- lignin
- straw
- monosaccharide
- dietary fiber
- filtering
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- 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.)
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- 229920005610 lignin Polymers 0.000 title claims abstract description 75
- 235000013325 dietary fiber Nutrition 0.000 title claims abstract description 27
- 239000010902 straw Substances 0.000 title claims abstract description 27
- 238000000034 method Methods 0.000 title abstract description 5
- 238000001914 filtration Methods 0.000 claims abstract description 28
- 150000002772 monosaccharides Chemical class 0.000 claims abstract description 25
- 238000004880 explosion Methods 0.000 claims abstract description 19
- 239000000706 filtrate Substances 0.000 claims abstract description 17
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000002253 acid Substances 0.000 claims abstract description 12
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 238000010025 steaming Methods 0.000 claims abstract description 7
- 229920000642 polymer Polymers 0.000 claims description 16
- 238000009833 condensation Methods 0.000 claims description 15
- 230000005494 condensation Effects 0.000 claims description 15
- 238000002715 modification method Methods 0.000 claims description 12
- 238000006068 polycondensation reaction Methods 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 9
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 8
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 4
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims 2
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims 1
- 235000017557 sodium bicarbonate Nutrition 0.000 claims 1
- 239000000126 substance Substances 0.000 abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 5
- 238000006482 condensation reaction Methods 0.000 abstract description 4
- 239000000843 powder Substances 0.000 abstract description 2
- 238000005406 washing Methods 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 description 6
- 238000002360 preparation method Methods 0.000 description 5
- 229920002488 Hemicellulose Polymers 0.000 description 4
- 239000001913 cellulose Substances 0.000 description 4
- 229920002678 cellulose Polymers 0.000 description 4
- 239000000835 fiber Substances 0.000 description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 230000006872 improvement Effects 0.000 description 3
- 239000002893 slag Substances 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 2
- 230000009102 absorption Effects 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000001627 detrimental effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000007613 environmental effect Effects 0.000 description 2
- 235000012055 fruits and vegetables Nutrition 0.000 description 2
- HYBBIBNJHNGZAN-UHFFFAOYSA-N furfural Chemical compound O=CC1=CC=CO1 HYBBIBNJHNGZAN-UHFFFAOYSA-N 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 238000004062 sedimentation Methods 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 241001597008 Nomeidae Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 241000135309 Processus Species 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000005422 blasting Methods 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 235000002864 food coloring agent Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- SLGWESQGEUXWJQ-UHFFFAOYSA-N formaldehyde;phenol Chemical compound O=C.OC1=CC=CC=C1 SLGWESQGEUXWJQ-UHFFFAOYSA-N 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 229920002521 macromolecule Polymers 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
- -1 oxo phenylpropanol Chemical compound 0.000 description 1
- 229920001568 phenolic resin Polymers 0.000 description 1
- 229950009195 phenylpropanol Drugs 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 231100000167 toxic agent Toxicity 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 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
- 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
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a method for improving the taste of lignin in straw dietary fibers. The method comprises the following steps: (1) extracting the lignin: performing steam explosion for straws at 100 to 150 DEG C, then washing a steam explosion content with water, filtering, steaming filter residue by using ethanol, and filtering to obtain filtrate containing lignin; (2) enabling the filtrate containing the lignin to have a condensation reaction with monosaccharide under an acid condition; (3) filtering polycondensate obtained in step (2), and reserving filter residue; (4) enabling the filtrate to have a condensation reaction with monosaccharide under an acid condition to form polycondensate, filtering, and reserving filter residue; and (5) mixing the filter residues obtained in step (3) and step (4) to form a lignin improved substance. The lignin and the monosaccharide are subjected to the condensation reaction to form the novel lignin improved substance, a molecular chain of the lignin is increased, a molecular weight is increased, the lignin is changed from the original amorphous powder structure to a filamentous structure, and not only can the chewiness be improved and the taste be improved, but also the hydrophobicity can be improved.
Description
Technical field
The present invention relates to the preparing technical field of dietary fiber, and in particular to the mouthfeel of lignin changes in straw dietary fiber
Good recipe method.
Background technology
Dietary fiber is a kind of current functional food ingredient generally acknowledged in the world, is referred to as except water, protein, sugar
" the 7th nutrient " outside class, lipid, vitamin, the big nutrient of mineral 6, and be described as most being received in 21 century food industry
Concern, a kind of food additive with special health care and food modifying function.Dietary fiber can be used as a kind of effective
Functional health-care food prevention of various diseases, and with water-retaining property, Oil keeping, improve the special work(such as food color and local flavor
Effect, can improve human consumption's absorption, strengthen body discharges function, promote the diet structure balance of human body, hinder human body to one
A little eutrophic excessive absorptions, keep function equilibrium, prevent all kinds of calculus etc. to make with anticancer, blood pressure lowering, blood fat reducing, defatting machine
With.
Contain dietary fiber in the crops such as straw, water fruits and vegetables, but dietary fiber is extracted from water fruits and vegetables
It is relatively costly.And not only containing abundant dietary fiber in the crops such as straw, forming preparation cost is relatively low, so adopting
It is a kind of industry development trend to prepare dietary fiber with straw, and dietary fiber mainly includes cellulose, hemicellulose and lignin.
Lignin be in a kind of unbodied, molecular structure being widely present in plant containing oxo phenylpropanol or its
The armaticity high polymer of derivant structure unit.Because lignin is a kind of unbodied granular structure, and with dredging more by force
Aqueouss, cause the mouthfeel of lignin poor, without chewy texture.
The content of the invention
It is an object of the invention to provide in straw dietary fiber lignin mouthfeel modification method, solve existing lignin
The problem of poor taste, and modification method of the present invention is without harmful chemical substance, healthy environmental protection.
The present invention is achieved through the following technical solutions：
The mouthfeel modification method of lignin, comprises the following steps in straw dietary fiber：
1), lignin is extracted：Straw carries out steam explosion at 100-150 DEG C, then washes steam explosion thing, filters, and filtering residue is used
Ethanol steaming and decocting, is filtrated to get the filtrate containing lignin；
2), the filtrate containing lignin is carried out in acid condition polycondensation reaction with monosaccharide and forms condensation polymer；
3), by step 1) condensation polymer that obtains filtered, and retains filtering residue；
4), filtrate is carried out in acid condition polycondensation reaction with monosaccharide and forms condensation polymer, then carry out filtering reservation filtering residue；
5), by step 2) and step 3) obtain filtering residue mixing after formed lignin improve material.
Lignin is lignin fibre in dietary fiber, and it is atypic granular structure, causes mouthfeel bad, not as fibre
Dimension have chewy texture.
Lignin of the present invention has aldehyde radical, and monosaccharide is partly ring-type in aqueous, is partly chain, in monosaccharide
Phenolic hydroxyl group and lignin in aldehyde radical carry out phenol formaldehyde condensation reaction, then, the strand of lignin increases, molecular weight increase,
Filament with certain lines is changed into from original unbodied granular structure, chewy texture can not only be increased, strengthen mouthfeel,
And hydrophobicity can be improved, it is macromolecule that the lignin after improvement improves material, not easily digested, by human body
When directly take away rubbish and toxin in intestinal, play a part of toxicant elimination and fat cleanness.
Steam explosion of the present invention specifically refers to steam explosion, and specifically, steam explosion is that straw is sealed in certain
In the container of temperature and pressure, when the evaporation right pressure release of processus aboralis to a certain extent, straw just struts explosion, is similar to puffed rice, is closing
The higher demolition effect of temperature is better in the range of reason, and the purpose that steam explosion is carried out at 100-150 DEG C is led in order to avoid temperature is too high
Cause produces furfural in blasting process, and during washing (explosion thing is soluble in water), the hemicellulose in explosion thing is molten
In Xie Shui, lignin and cellulose in filtering residue, by filtering residue ethanol steaming and decocting, lignin dissolution in ethanol solution, and then
Obtain the filtrate containing lignin.
The present invention does not adopt harmful chemical substance, preparation technology green ring during lignin is extracted
Protect, and will not be detrimental to health, comply fully with the demand of pollution-free food.
The present invention improves material by lignin and monosaccharide being carried out into polycondensation reaction forming new lignin, lignin point
Subchain increases, molecular weight increase, and from original unbodied granular structure the filament with certain lines is changed into, can not only
Enough increase chewy texture, strengthen mouthfeel, and hydrophobicity can be improved.Thus, the present invention solves asking for existing lignin poor taste
Topic.
To sum up, the lignin copolymer of preparation, cellulose, hemicellulose and starch are carried out mixing and obtain meals by the present invention
Food fiber not only increases the sedimentation of dietary fiber in straw, and prepares lignin copolymer because by original unbodied
Granular structure is changed into the filament with certain lines and improves mouthfeel, and then, the dietary fiber prepared by the present invention has
Good mouthfeel.
Further, step 5) in adjust pH with sodium carbonate or sodium bicarbonate, make the scope of pH in 5.0-6.0.
Further, step 2) in pH be 4.0-6.0.
Further, step 2) described in acid condition be adjusted using hydrochloric acid.
Further, step 2) described in lignin and monosaccharide ratio be 1:1.8-2.3.
Applicant proves that the ratio of lignin and monosaccharide is 1 by lot of experiments:During 1.8-2.3, formation it is new wooden
The mouthfeel that element improves material is optimal.
The present invention compared with prior art, has the following advantages and advantages：
1st, the present invention forms new lignin improvement material by the way that lignin and monosaccharide are carried out into polycondensation reaction, lignin
Strand increases, molecular weight increase, is changed into the filament with certain lines from original unbodied granular structure, not only
Chewy texture can be increased, strengthen mouthfeel, and hydrophobicity can be improved.
2nd, the lignin copolymer of preparation, cellulose, hemicellulose and starch are carried out mixing and obtain meals by the present invention
Fiber not only increases the sedimentation of dietary fiber in straw, and prepares lignin copolymer because by original unbodied powder
Shape structure is changed into the filament with certain lines and improves mouthfeel, and then, the dietary fiber prepared by the present invention has very
Good mouthfeel.
3rd, the present invention does not adopt harmful chemical substance, preparation technology green during lignin is extracted
Environmental protection, and will not be detrimental to health, comply fully with the demand of pollution-free food.
Specific embodiment
To make the object, technical solutions and advantages of the present invention become more apparent, with reference to embodiment, to present invention work
Further to describe in detail, exemplary embodiment and its explanation of the invention is only used for explaining the present invention, is not intended as to this
The restriction of invention.
Embodiment 1：
The mouthfeel modification method of lignin, comprises the following steps in straw dietary fiber：
1), lignin is extracted：Straw carries out steam explosion at 100 DEG C, then washes steam explosion thing, filters, by filtering residue ethanol
Steaming and decocting, is filtrated to get the filtrate containing lignin；
2), the filtrate containing lignin is carried out in acid condition polycondensation reaction with monosaccharide and forms condensation polymer, using salt
Acid by pH regulator to 4.0, wherein, the ratio of lignin and monosaccharide is 1:1.8；
3), by step 2) condensation polymer that obtains filtered, and retains filtering residue；
4), filtrate is carried out into polycondensation reaction with monosaccharide under the conditions of pH is for 5.0 and forms condensation polymer, then carry out filtering reservation filter
Slag；
5), by step 3) and step 4) obtain filtering residue mixing after formed lignin improve material；The monosaccharide has choosing
Use glucose.
Embodiment 2：
The mouthfeel modification method of lignin, comprises the following steps in straw dietary fiber：
1), lignin is extracted：Straw carries out steam explosion at 150 DEG C, then washes steam explosion thing, filters, by filtering residue ethanol
Steaming and decocting, is filtrated to get the filtrate containing lignin；
2), lignin is carried out in acid condition polycondensation reaction with monosaccharide and forms condensation polymer, using hydrochloric acid by pH regulator
To 6.0, wherein, the ratio of lignin and monosaccharide is 1:2.3；
3), by step 2) condensation polymer that obtains filtered, and retains filtering residue；
4), filtrate is carried out into polycondensation reaction with monosaccharide under the conditions of pH is for 6.0 and forms condensation polymer, then carry out filtering reservation filter
Slag；
5), by step 3) and step 4) obtain filtering residue mixing after formed lignin improve material；The monosaccharide has choosing
Use glucose.
Embodiment 3：
The mouthfeel modification method of lignin, comprises the following steps in straw dietary fiber：
1), lignin is extracted：Straw carries out steam explosion at 120 DEG C, then washes steam explosion thing, filters, by filtering residue ethanol
Steaming and decocting, is filtrated to get the filtrate containing lignin；
2), lignin is carried out in acid condition polycondensation reaction with monosaccharide and forms condensation polymer, using hydrochloric acid by pH regulator
To 5.0, wherein, the ratio of lignin and monosaccharide is 1:2.0；
3), by step 2) condensation polymer that obtains filtered, and retains filtering residue；
4), filtrate is carried out into polycondensation reaction with monosaccharide under the conditions of pH is for 5.5 and forms condensation polymer, then carry out filtering reservation filter
Slag；
5), by step 3) and step 4) obtain filtering residue mixing after formed lignin improve material；The monosaccharide has choosing
Use glucose.
Above-described specific embodiment, has been carried out further to the purpose of the present invention, technical scheme and beneficial effect
Describe in detail, should be understood that the specific embodiment that the foregoing is only the present invention, be not intended to limit the present invention
Protection domain, all any modification, equivalent substitution and improvements within the spirit and principles in the present invention, done etc. all should include
Within protection scope of the present invention.
Claims (5)
1. in straw dietary fiber lignin mouthfeel modification method, it is characterised in that comprise the following steps：
1), lignin is extracted：Straw carries out steam explosion at 100-150 DEG C, then washes steam explosion thing, filters, by filtering residue ethanol
Steaming and decocting, is filtrated to get the filtrate containing lignin；
2), the filtrate containing lignin is carried out in acid condition polycondensation reaction with monosaccharide and forms condensation polymer；
3), by step 2) condensation polymer that obtains filtered, and retains filtering residue；
4), filtrate is carried out in acid condition polycondensation reaction with monosaccharide and forms condensation polymer, then carry out filtering reservation filtering residue；
5), by step 3) and step 4) obtain filtering residue mixing after formed lignin improve material.
2. in straw dietary fiber according to claim 1 lignin mouthfeel modification method, it is characterised in that step 5)
Middle use sodium carbonate or sodium bicarbonate adjust pH, make the scope of pH in 5.0-6.0.
3. in straw dietary fiber according to claim 1 lignin mouthfeel modification method, it is characterised in that step 2)
Middle pH is 4.0-6.0.
4. in straw dietary fiber according to claim 1 lignin mouthfeel modification method, it is characterised in that step 2)
Described in acid condition be adjusted using hydrochloric acid.
5. in straw dietary fiber according to claim 1 lignin mouthfeel modification method, it is characterised in that step 2)
Described in lignin and monosaccharide ratio be 1:1.8-2.3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710040530.2A CN106666757A (en) | 2017-01-20 | 2017-01-20 | Method for improving taste of lignin in straw dietary fibers |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710040530.2A CN106666757A (en) | 2017-01-20 | 2017-01-20 | Method for improving taste of lignin in straw dietary fibers |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106666757A true CN106666757A (en) | 2017-05-17 |
Family
ID=58859401
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710040530.2A Pending CN106666757A (en) | 2017-01-20 | 2017-01-20 | Method for improving taste of lignin in straw dietary fibers |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106666757A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578593A (en) * | 2012-02-20 | 2012-07-18 | 淮阴师范学院 | Corn straw core stalk dietary fiber and preparation method thereof |
| CN104404803A (en) * | 2014-08-29 | 2015-03-11 | 济南米铎碳新能源科技有限公司 | Straw component separation and straw component full utilization method |
| CN105431466A (en) * | 2013-06-26 | 2016-03-23 | 植物材料工业公司 | Phenolic resin obtained by polycondensation of formaldehyde, phenol and lignin |
| CN105942538A (en) * | 2016-05-30 | 2016-09-21 | 广西华佳丝绸有限公司 | Method for producing dietary fibers by using mulberry leaves |
-
2017
- 2017-01-20 CN CN201710040530.2A patent/CN106666757A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578593A (en) * | 2012-02-20 | 2012-07-18 | 淮阴师范学院 | Corn straw core stalk dietary fiber and preparation method thereof |
| CN105431466A (en) * | 2013-06-26 | 2016-03-23 | 植物材料工业公司 | Phenolic resin obtained by polycondensation of formaldehyde, phenol and lignin |
| CN104404803A (en) * | 2014-08-29 | 2015-03-11 | 济南米铎碳新能源科技有限公司 | Straw component separation and straw component full utilization method |
| CN105942538A (en) * | 2016-05-30 | 2016-09-21 | 广西华佳丝绸有限公司 | Method for producing dietary fibers by using mulberry leaves |
Non-Patent Citations (4)
| Title |
|---|
| 刘一星: "《木材学》", 31 December 2012, 中国林业出版社 * |
| 杜彩云: "《有机化学》", 31 December 2015, 武汉大学出版社 * |
| 车云波: "《功能食品加工技术》", 31 January 2013, 中国质检出版社，中国标准出版社 * |
| 邵宽: "《纺织加工化学》", 30 April 1996, 中国纺织出版社 * |
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