CN107853713A - It is a kind of beneficial to composite dietary fiber of intestinal health and preparation method thereof - Google Patents
It is a kind of beneficial to composite dietary fiber of intestinal health and preparation method thereof Download PDFInfo
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- CN107853713A CN107853713A CN201711175410.XA CN201711175410A CN107853713A CN 107853713 A CN107853713 A CN 107853713A CN 201711175410 A CN201711175410 A CN 201711175410A CN 107853713 A CN107853713 A CN 107853713A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 235000013325 dietary fiber Nutrition 0.000 title claims abstract description 17
- 230000009286 beneficial effect Effects 0.000 title claims abstract description 14
- 239000002131 composite material Substances 0.000 title claims abstract description 11
- 230000007413 intestinal health Effects 0.000 title claims abstract description 11
- 229920001542 oligosaccharide Polymers 0.000 claims abstract description 28
- 150000002482 oligosaccharides Chemical class 0.000 claims abstract description 18
- 239000007788 liquid Substances 0.000 claims abstract description 12
- 239000000203 mixture Substances 0.000 claims abstract description 6
- 238000000926 separation method Methods 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims description 59
- KFSLWBXXFJQRDL-UHFFFAOYSA-N Peracetic acid Chemical compound CC(=O)OO KFSLWBXXFJQRDL-UHFFFAOYSA-N 0.000 claims description 36
- 244000298697 Actinidia deliciosa Species 0.000 claims description 23
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims description 23
- 235000009434 Actinidia chinensis Nutrition 0.000 claims description 16
- 235000021028 berry Nutrition 0.000 claims description 16
- 238000001035 drying Methods 0.000 claims description 14
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 229920002101 Chitin Polymers 0.000 claims description 12
- 239000000843 powder Substances 0.000 claims description 12
- 239000007864 aqueous solution Substances 0.000 claims description 11
- 235000011869 dried fruits Nutrition 0.000 claims description 11
- 208000007976 Ketosis Diseases 0.000 claims description 9
- 150000002584 ketoses Chemical class 0.000 claims description 9
- 235000013336 milk Nutrition 0.000 claims description 9
- 239000008267 milk Substances 0.000 claims description 9
- 210000004080 milk Anatomy 0.000 claims description 9
- 239000000243 solution Substances 0.000 claims description 9
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 8
- 239000008101 lactose Substances 0.000 claims description 8
- 239000006228 supernatant Substances 0.000 claims description 8
- 230000008014 freezing Effects 0.000 claims description 7
- 238000007710 freezing Methods 0.000 claims description 7
- 238000012216 screening Methods 0.000 claims description 7
- 210000002615 epidermis Anatomy 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- 238000001556 precipitation Methods 0.000 claims description 5
- 230000009897 systematic effect Effects 0.000 claims description 5
- 235000012054 meals Nutrition 0.000 claims description 4
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims description 2
- 150000001875 compounds Chemical class 0.000 claims description 2
- 238000010348 incorporation Methods 0.000 claims description 2
- 239000002245 particle Substances 0.000 claims description 2
- 238000001694 spray drying Methods 0.000 claims description 2
- 235000013312 flour Nutrition 0.000 abstract description 4
- 230000032683 aging Effects 0.000 abstract description 2
- 239000013078 crystal Substances 0.000 abstract description 2
- 230000002349 favourable effect Effects 0.000 abstract description 2
- 230000003111 delayed effect Effects 0.000 abstract 1
- 239000001963 growth medium Substances 0.000 description 25
- 241000894006 Bacteria Species 0.000 description 16
- 239000000047 product Substances 0.000 description 16
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 14
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 9
- 241000186000 Bifidobacterium Species 0.000 description 7
- 241000194032 Enterococcus faecalis Species 0.000 description 7
- 241000194020 Streptococcus thermophilus Species 0.000 description 7
- 238000002835 absorbance Methods 0.000 description 7
- 229940032049 enterococcus faecalis Drugs 0.000 description 7
- 239000004310 lactic acid Substances 0.000 description 7
- 235000014655 lactic acid Nutrition 0.000 description 7
- 239000000835 fiber Substances 0.000 description 6
- 230000000968 intestinal effect Effects 0.000 description 6
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 4
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 4
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 4
- 239000002244 precipitate Substances 0.000 description 4
- 235000011121 sodium hydroxide Nutrition 0.000 description 4
- WFDIJRYMOXRFFG-UHFFFAOYSA-N Acetic anhydride Chemical compound CC(=O)OC(C)=O WFDIJRYMOXRFFG-UHFFFAOYSA-N 0.000 description 3
- 206010010774 Constipation Diseases 0.000 description 3
- 241000186660 Lactobacillus Species 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 210000000936 intestine Anatomy 0.000 description 3
- 229940039696 lactobacillus Drugs 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 244000182067 Fraxinus ornus Species 0.000 description 2
- 235000002917 Fraxinus ornus Nutrition 0.000 description 2
- 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 2
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 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
- 230000000694 effects Effects 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 239000006041 probiotic Substances 0.000 description 2
- 235000018291 probiotics Nutrition 0.000 description 2
- 241000304886 Bacilli Species 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 229920000858 Cyclodextrin Polymers 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 229920002752 Konjac Polymers 0.000 description 1
- 239000001888 Peptone Substances 0.000 description 1
- 108010080698 Peptones Proteins 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- KLOIYEQEVSIOOO-UHFFFAOYSA-N carbocromen Chemical compound CC1=C(CCN(CC)CC)C(=O)OC2=CC(OCC(=O)OCC)=CC=C21 KLOIYEQEVSIOOO-UHFFFAOYSA-N 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000001010 compromised effect Effects 0.000 description 1
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 description 1
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000031891 intestinal absorption Effects 0.000 description 1
- 235000010485 konjac Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000019341 magnesium sulphate Nutrition 0.000 description 1
- ISPYRSDWRDQNSW-UHFFFAOYSA-L manganese(II) sulfate monohydrate Chemical compound O.[Mn+2].[O-]S([O-])(=O)=O ISPYRSDWRDQNSW-UHFFFAOYSA-L 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000012452 mother liquor Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000019319 peptone Nutrition 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 229920000053 polysorbate 80 Polymers 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 1
- 239000001632 sodium acetate Substances 0.000 description 1
- 235000017281 sodium acetate Nutrition 0.000 description 1
- 238000012360 testing method Methods 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
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 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
- 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
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
- 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)
- Mycology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of beneficial to composite dietary fiber of intestinal health and preparation method thereof.The preparation method includes：(1) clean；(2) cut into slices；(3) it is freeze-dried；(4) crush；(5) liquid separation；(6) react；(7) dissolve；(8) mix；(9) it is spray-dried.A variety of oligosaccharide are rich in product produced by the present invention, because oligosaccharide has good retentiveness, this product can be applied in quick-frozen Flour product, can not only reduce the propagation of ice crystal in quick-frozen Flour product frozen storage, and the aging of finished product can be delayed；This product favorable solubility, the mouthfeel of product can be adjusted by adding various oligosaccharide, solve the problems, such as that some current dietary fiber dissolubilities are bad, and greatly meet the mouthfeel demand of masses.
Description
Technical field
The invention belongs to field of food, more particularly, to a kind of composite dietary fiber beneficial to intestinal health and its
Preparation method.
Background technology
Intestinal health is very important to health.The nutrition 100% of human body in intestinal absorption and human body by having
99% toxin is produced by enteron aisle.The quantity of intestinal beneficial bacterium is the key of intestinal health, and intestinal bacilli illness can cause a system
Row disease.
Dietary fiber is considered as the seventh-largest nutrient, has good facilitation to health, and having improves intestines
Road flora, hypoglycemic, reducing blood lipid, anticancer, treatment constipation, the effect beneficial to fat-reducing.Dietary fiber can promote intestinal beneficial bacterium
Propagation, suppress the growth of harmful bacteria, adjust intestinal pH, while dietary fiber can promote intestines peristalsis, prevent constipation.
The A of Chinese patent application CN 102379392《A kind of intestinal health food and preparation method thereof》Disclosing use can
Soluble dietary fiber, insoluble diedairy fiber, xylo-oligosaccharide, FOS, oligoisomaltose, soya-bean polypeptides prepare a kind of intestines
Road healthy food, it is chiefly to facilitate the growth of intestinal bifidobacteria, the single growth for promoting certain flora of enteron aisle.Chinese patent
Apply for the A of CN 102106499《A kind of composite food fiber powder》Disclose konjak portuguese gansu polyose carbohydrate gum, melon bean gum, cyclodextrin, poly-
Glucose, flavoring, flavoring essence, food additives, string modulation form, but are only formed into composite food fiber powder,
The propagation of enteron aisle multiple beneficial flora is not promoted.
The content of the invention
It is an object of the invention to solve the above problems, by Kiwi berry dietary fiber, milk ketose, chitin oligosaccharide, gala
Manna oligosacchride, lactose mixing, intestinal bifidobacteria, lactic acid bacteria, streptococcus thermophilus, Bulgaria can be respectively facilitated by preparing one kind
The composite dietary fiber powder that lactobacillus, enterococcus faecalis increase.
To achieve these goals, the first aspect of the present invention provides a kind of composite dietary fiber beneficial to intestinal health
Preparation method, the preparation method comprises the following steps：
(1) clean：Kiwi berry is cleaned up and removes epidermis；
(2) cut into slices：Kiwi berry is cut into sheet；
(3) it is freeze-dried：Kiwifruit piece is placed in vacuum freezing drying oven and dries obtained dried fruit；
(4) crush：Screened after dried fruit in step (3) is crushed with pulverizer, screenings is passed through into air-flow ultra micro
Pulverizer continues crushing and obtains powder；
(5) liquid separation：Take gained powder, milk ketose, chitin oligosaccharide, galactomannan-oligosaccharide, lactose in step (4) completely molten
Yu Shuizhong, supernatant and precipitation are separated, supernatant is material A, is precipitated as material B；
(6) react：Material B is mixed with the peracetic acid aqueous solution, regulation pH value of solution is 6.5-7.5, and adds ethanol,
Filtering precipitates to obtain material C, and dries；
(7) dissolve：Material C is dissolved with clear water, obtains material D；
(8) mix：Material D and material A are mixed thoroughly to obtain material E；
(9) it is spray-dried：Material E is spray-dried.
As the preferred embodiment of the present invention, above-mentioned preparation method also includes being counted products obtained therefrom in step (9)
Measure and dispense.
As the preferred embodiment of the present invention, wherein, in step (3), the thickness of kiwifruit piece is 20-50mm.
As the preferred embodiment of the present invention, wherein, in step (3), the pressure in vacuum freezing drying oven is 30-
40Pa, drying time 24-30h.
As the preferred embodiment of the present invention, wherein, in step (4), after screening, the mesh of particle diameter ＜ 100 of dried fruit, air-flow
The pressure of micronizer is 0.5-1.0MPa, systematic air flow 2-4m3/ min, the rotating speed of air-flow micronizer is 2000-
3000r/min, the charging rate of dried fruit is 10-15kg/h.
As the preferred embodiment of the present invention, wherein, in terms of each component weight, in step (5), the dosage of each component
For：Powder 30-50 parts, milk ketose 20-40 parts, chitin oligosaccharide 20-40 parts, galactomannan-oligosaccharide 10-20 parts, lactose 5-10
Part, water 70-100 parts；In step (6), ethanol 50-80 parts；In step (7), clear water 50-80 parts.
As the preferred embodiment of the present invention, wherein, in step (5), the molecular weight of chitin oligosaccharide is 1000-
2000th, the molecular weight of galactomannan-oligosaccharide is 2000-5000.
As the preferred embodiment of the present invention, wherein, in step (6), material B and the feed liquid of the peracetic acid aqueous solution
Than for 1g：(25-35)mL.
As the preferred embodiment of the present invention, wherein, in step (6), peracetic acid in the peracetic acid aqueous solution
Concentration be 1-2%, temperature when material B mixes with the peracetic acid aqueous solution is 40-60 DEG C, incorporation time 2-4h；Thing
The drying temperature for expecting C is 55-65 DEG C.
As the preferred embodiment of the present invention, wherein, in step (6), it is preferred to use sodium hydroxide is carried out to pH value of solution
Regulation, pH is preferably 7.
As the preferred embodiment of the present invention, wherein, in step (9), EAT is 160-190 during spray drying
DEG C, leaving air temp is 60-90 DEG C.
The second aspect of the present invention is provided as made from the preparation method beneficial to the composite dietary fiber of intestinal health.
The advantages and positive effects of the present invention：
1) dietary fiber that Kiwi berry itself is rich in can promote beneficial bacteria of intestinal tract to ferment, relief of constipation, and Kiwi berry is in itself
Rich in vitamin and mineral matter, its nutritive value is remained by be freeze-dried high degree；By insoluble meals in Kiwi berry
Fiber is modified by using ultramicro grinding and addition peracetic acid collective effect, can obtain its dissolubility higher
Lifting；
2) growth of streptococcus thermophilus in enteron aisle can be promoted by adding milk ketose；Chitin oligosaccharide can promote Bulgaria
The growth of lactobacillus, and molecular weight is 1000-2000 chitin oligosaccharide, can not only suppress the increasing of Escherichia coli in enteron aisle
Grow, dissolubility is also good；Galactomannan-oligosaccharide can promote the growth of enterococcus faecalis, and molecular weight is 2000-5000 gala
Manna oligosacchride is soluble in water；The peracetic acid of addition can improve Kiwi berry insoluble diedairy fiber dissolubility, and mistake
Acetic oxide can degrade in vivo, be not compromised by residual and cause health and safety problem；The meals that Kiwi berry itself contains
Fiber can promote the growth of lactic acid bacteria and Bifidobacterium, this several material synergy, jointly promote all kinds of benefits in enteron aisle
The growth of raw bacterium；
3) a variety of oligosaccharide are rich in product produced by the present invention, because oligosaccharide has good retentiveness, this can be produced
Product are applied in quick-frozen Flour product, can not only reduce the propagation of ice crystal in quick-frozen Flour product frozen storage, and can delay into
The aging of product；Product favorable solubility, the mouthfeel of product can be adjusted by adding various oligosaccharide, and it is fine to solve some current meals
The problem of dissolubility is bad is tieed up, and greatly meets the mouthfeel demand of masses；
4) composite dietary fiber produced by the present invention more can comprehensively promote all kinds of probiotics of enteron aisle i.e. bifid bar
The propagation of the multiple beneficial bacterium such as bacterium, lactic acid bacteria, streptococcus thermophilus, lactobacillus bulgaricus, enterococcus faecalis, and this product is molten
Solution property is good and has reduction blood fat, reduces cholesterol, adjusts the multi-efficiency such as immune.
Other features and advantages of the present invention will be described in detail in subsequent specific embodiment part.
Embodiment
The preferred embodiment of the present invention is described in more detail below.Although the following describe being preferable to carry out for the present invention
Mode, however, it is to be appreciated that may be realized in various forms the present invention without should be limited by embodiments set forth herein.Phase
Instead, there is provided these embodiments be in order that the present invention is more thorough and complete, and can be by the scope of the present invention intactly
It is communicated to those skilled in the art.
Embodiment 1：
1) clean：Kiwi berry is cleaned up and removes epidermis；
2) cut into slices：Kiwi berry is cut into the sheet that thickness is 30mm；
3) it is freeze-dried：Kiwifruit piece is placed in vacuum freezing drying oven, pressure 35Pa, dries 28h；
4) crush：Dried fruit in step 3) is crushed with pulverizer and crosses 100 mesh sieves, screenings is passed through into air-flow ultramicro grinding
Machine, equipment pressure are 0.8MPa, systematic air flow 3m3/ min, grader rotating speed are 2500r/min, charging rate 12kg/h；
5) liquid separation：40 parts of powder in taking 4), 30 parts of milk ketoses, 30 parts of chitin oligosaccharides (molecular weight 1000-2000), 15 parts
Galactomannan-oligosaccharide (molecular weight 2000-5000), 8 parts of lactose are completely dissolved in 85 parts of water, and supernatant and precipitation are separated, on
Clear liquid is material A, is precipitated as material B；
6) react：Material B is taken to be added in the peracetic acid aqueous solution, solid-liquid ratio 1g/30mL, peracetic acid concentration is
1.5%, treatment temperature is 50 DEG C, processing time 3h, and it is 7 then to add sodium hydrate regulator solution pH, and adds 60 parts of second
Alcohol, filtering precipitate to obtain material C and the drying in 60 DEG C of baking ovens by material C；
7) dissolve：65 parts of clear water dissolvings are added in material C, obtain material D；
8) mix：Material D and material A are mixed thoroughly to obtain material E；
9) it is spray-dried：Material E is spray-dried, EAT is 175 DEG C, and leaving air temp is 80 DEG C；
10) pack：9) products obtained therefrom in is measured and dispensed.
Embodiment 2：
1) clean：Kiwi berry is cleaned up and removes epidermis；
2) cut into slices：Kiwi berry is cut into the sheet that thickness is 50mm；
3) it is freeze-dried：Kiwifruit piece is placed in vacuum freezing drying oven, pressure 40Pa, dries 30h；
4) crush：Dried fruit in step 3) is crushed with pulverizer and crosses 100 mesh sieves, screenings is passed through into air-flow ultramicro grinding
Machine, equipment pressure are 1.0MPa, systematic air flow 4m3/ min, grader rotating speed are 3000r/min, charging rate 15kg/h；
5) liquid separation：50 parts of powder in taking 4), 40 parts of milk ketoses, 40 parts of chitin oligosaccharides (molecular weight 1000-2000), 20 parts
Galactomannan-oligosaccharide (molecular weight 2000-5000), 10 parts of lactose are completely dissolved in 100 parts of water, and supernatant and precipitation are separated,
Supernatant is material A, is precipitated as material B；
6) react：Material B is taken to be added in the peracetic acid aqueous solution, solid-liquid ratio 1g/35mL, peracetic acid concentration is
2%, treatment temperature is 60 DEG C, processing time 4h, and it is 7 then to add sodium hydrate regulator solution pH, and adds 75 parts of ethanol,
Filtering precipitates to obtain material C and the drying in 60 DEG C of baking ovens by material C；；
7) dissolve：80 parts of clear water dissolvings are added in material C, obtain material D；
8) mix：Material D and material A are mixed thoroughly to obtain material E；
9) it is spray-dried：Material E is spray-dried, EAT is 190 DEG C, and leaving air temp is 90 DEG C；
10) pack：9) products obtained therefrom in is measured and dispensed.
Embodiment 3：
1) clean：Kiwi berry is cleaned up and removes epidermis；
2) cut into slices：Kiwi berry is cut into the sheet that thickness is 20mm；
3) it is freeze-dried：Kiwifruit piece is placed in vacuum freezing drying oven, pressure 30Pa, dries 24h；
4) crush：Dried fruit in step 3) is crushed with pulverizer and crosses 100 mesh sieves, screenings is passed through into air-flow ultramicro grinding
Machine, equipment pressure are 0.6MPa, systematic air flow 2m3/ min, grader rotating speed are 2000r/min, charging rate 10.5kg/
h；
5) liquid separation：30 parts of powder in taking 4), 20 parts of milk ketoses, 25 parts of chitin oligosaccharides (molecular weight 1000-2000), 10 parts
Galactomannan-oligosaccharide (molecular weight 2000-5000), 5 parts of lactose are completely dissolved in 70 parts of water, and supernatant and precipitation are separated, on
Clear liquid is material A, is precipitated as material B；
6) react：Material B is taken to be added in the peracetic acid aqueous solution, solid-liquid ratio 1g/25mL, peracetic acid concentration is
1%, treatment temperature is 40 DEG C, processing time 2h, and it is 7 then to add sodium hydrate regulator solution pH, and adds 50 parts of ethanol,
Filtering precipitates to obtain material C and the drying in 60 DEG C of baking ovens by material C；
7) dissolve：50 parts of clear water dissolvings are added in material C, obtain material D；
8) mix：Material D and material A are mixed thoroughly to obtain material E；
9) it is spray-dried：Material E is spray-dried, EAT is 160 DEG C, and leaving air temp is 70 DEG C；
10) pack：9) products obtained therefrom in is measured and dispensed.
Test case：
Culture medium is each configured to following component：
Culture medium 0 (g/L)：Peptone 10, beef extract 10, dusty yeast 5, glucose 15, sodium acetate 5, diammonium hydrogen citrate
2, dipotassium hydrogen phosphate 2, bitter salt 0.58, Manganous sulfate monohydrate 0.19, Tween 80 1.
Culture medium 1 (g/L)：It is with the difference of culture medium 0, also adds product 5g/ made from the embodiment of the present invention 1
L。
Culture medium 2 (g/L)：It is with the difference of culture medium 0, also adds product 5g/ made from the embodiment of the present invention 2
L。
Culture medium 3 (g/L)：It is with the difference of culture medium 0, also adds product 5g/ made from the embodiment of the present invention 3
L。
The strain mother liquor of Bifidobacterium, lactic acid bacteria, lactobacillus bulgaricus, streptococcus thermophilus and enterococcus faecalis is taken respectively,
It is seeded in respectively on above-mentioned culture medium according to 1% volume, 42 DEG C of quiescent cultures, takes 12h, 24h, 36h, 48h bacterium solution respectively, respectively
Determine A600 values in all kinds of bacterium solutions.
Bifidobacterium, lactic acid bacteria, lactobacillus bulgaricus, streptococcus thermophilus and enterococcus faecalis in each culture medium exist
Absorbance under 600nm is as shown in table 1- tables 5.Absorbance is bigger, and it is more to characterize colony counts.
The Bifidobacterium absorbance of table 1
| 12h | 24h | 36h | 48h | |
| Culture medium 0 | 0.41±0.012 | 0.45±0.021 | 0.47±0.005 | 0.48±0.001 |
| Embodiment 1 | 0.55±0.011 | 0.59±0.023 | 0.63±0.017 | 0.65±0.011 |
| Embodiment 2 | 0.50±0.00 | 0.55±0.030 | 0.58±0.030 | 0.59±0.023 |
| Embodiment 3 | 0.51±0.014 | 0.56±0.012 | 0.59±0.019 | 0.60±0.010 |
The lactic acid bacteria absorbance of table 2
| 12h | 24h | 36h | 48h | |
| Culture medium 0 | 0.46±0.014 | 0.50±0.029 | 0.52±0.031 | 0.53±0.016 |
| Culture medium 1 | 0.54±0.027 | 0.59±0.013 | 0.64±0.033 | 0.66±0.018 |
| Culture medium 2 | 0.52±0.020 | 0.57±0.016 | 0.61±0.022 | 0.62±0.013 |
| Culture medium 3 | 0.50±0.051 | 0.55±0.014 | 0.59±0.015 | 0.61±0.001 |
The lactobacillus bulgaricus absorbance of table 3
| 12h | 24h | 36h | 48h | |
| Culture medium 0 | 0.45±0.006 | 0.51±0.011 | 0.55±0.031 | 0.57±0.008 |
| Culture medium 1 | 0.55±0.009 | 0.62±0.006 | 0.67±0.015 | 0.71±0.012 |
| Culture medium 2 | 0.53±0.012 | 0.60±0.001 | 0.65±0.003 | 0.68±0.019 |
| Culture medium 3 | 0.51±0.018 | 0.61±0.025 | 0.66±0.016 | 0.68±0.014 |
The streptococcus thermophilus absorbance of table 4
The enterococcus faecalis absorbance of table 5
| 12h | 24h | 36h | 48h | |
| Culture medium 0 | 0.42±0.002 | 0.47±0.017 | 0.49±0.019 | 0.50±0.023 |
| Culture medium 1 | 0.46±0.001 | 0.53±0.019 | 0.55±0.035 | 0.56±0.009 |
| Culture medium 2 | 0.45±0.011 | 0.51±0.023 | 0.54±0.044 | 0.55±0.021 |
| Culture medium 3 | 0.44±0.015 | 0.49±0.022 | 0.52±0.013 | 0.53±0.030 |
From table 1-5, compared with the culture medium for being not added with this product, add compound made from 1-3 of the embodiment of the present invention
The culture medium of type dietary fiber can promote the growth of the various probiotics of enteron aisle, especially promote Bifidobacterium, lactic acid bacteria, Bao Jiali
The growth of sub- lactobacillus, streptococcus thermophilus and enterococcus faecalis.
It is described above various embodiments of the present invention, described above is exemplary, and non-exclusive, and
It is not limited to disclosed each embodiment.In the case of without departing from the scope and spirit of illustrated each embodiment, for this skill
Many modifications and changes will be apparent from for the those of ordinary skill in art field.
Claims (10)
1. the preparation method of a kind of composite dietary fiber beneficial to intestinal health, it is characterised in that the preparation method is included such as
Lower step：
(1) clean：Kiwi berry is cleaned up and removes epidermis；
(2) cut into slices：Kiwi berry is cut into sheet；
(3) it is freeze-dried：Kiwifruit piece is placed in vacuum freezing drying oven and dries obtained dried fruit；
(4) crush：Screened after dried fruit in step (3) is crushed with pulverizer, screenings is passed through into air-flow ultramicro grinding
Machine continues crushing and obtains powder；
(5) liquid separation：Take gained powder, milk ketose, chitin oligosaccharide, galactomannan-oligosaccharide, lactose in step (4) completely soluble
In, supernatant and precipitation are separated, supernatant is material A, is precipitated as material B；
(6) react：Material B is mixed with the peracetic acid aqueous solution, regulation pH value of solution is 6.5-7.5, and adds ethanol, filtering
Material C is precipitated to obtain, and is dried；
(7) dissolve：Material C is dissolved with clear water, obtains material D；
(8) mix：Material D and material A are mixed thoroughly to obtain material E；
(9) it is spray-dried：Material E is spray-dried.
2. preparation method according to claim 1, wherein, in step (3), the thickness of kiwifruit piece is 20-50mm.
3. preparation method according to claim 1, wherein, in step (3), the pressure in vacuum freezing drying oven is 30-
40Pa, drying time 24-30h.
4. preparation method according to claim 1, wherein, in step (4), after screening, the mesh of particle diameter ＜ 100 of dried fruit, gas
The pressure for flowing micronizer is 0.5-1.0MPa, systematic air flow 2-4m3/ min, the rotating speed of air-flow micronizer are
2000-3000r/min, the charging rate of dried fruit is 10-15kg/h.
5. preparation method according to claim 1, wherein, in terms of each component weight, in step (5), the dosage of each component
For：Powder 30-50 parts, milk ketose 20-40 parts, chitin oligosaccharide 20-40 parts, galactomannan-oligosaccharide 10-20 parts, lactose 5-10
Part, water 70-100 parts；In step (6), ethanol 50-80 parts；In step (7), clear water 50-80 parts.
6. preparation method according to claim 1, wherein, in step (5), the molecular weight of chitin oligosaccharide is 1000-
2000th, the molecular weight of galactomannan-oligosaccharide is 2000-5000.
7. preparation method according to claim 1, wherein, in step (6), material B and the material of the peracetic acid aqueous solution
Liquor ratio is 1g：(25-35)mL.
8. preparation method according to claim 1, wherein, in step (6), peracetic acid in the peracetic acid aqueous solution
Concentration be 1-2%, temperature when material B mixes with the peracetic acid aqueous solution is 40-60 DEG C, incorporation time 2-4h；Thing
The drying temperature for expecting C is 55-65 DEG C.
9. preparation method according to claim 1, wherein, in step (9), EAT is 160-190 during spray drying
DEG C, leaving air temp is 60-90 DEG C.
10. the compound meals beneficial to intestinal health as made from the preparation method described in any one in claim 1-9 are fine
Dimension.
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