CN108433113A - A kind of method that ultrasonication prepares citrus fruit fibres - Google Patents
A kind of method that ultrasonication prepares citrus fruit fibres Download PDFInfo
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- 235000020971 citrus fruits Nutrition 0.000 title claims abstract description 89
- 238000000034 method Methods 0.000 title claims abstract description 20
- 238000002525 ultrasonication Methods 0.000 title claims abstract description 18
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000002893 slag Substances 0.000 claims abstract description 11
- 239000007787 solid Substances 0.000 claims abstract description 10
- 239000006228 supernatant Substances 0.000 claims abstract description 10
- 239000008367 deionised water Substances 0.000 claims abstract description 9
- 229910021641 deionized water Inorganic materials 0.000 claims abstract description 9
- 238000001035 drying Methods 0.000 claims abstract description 9
- 239000013049 sediment Substances 0.000 claims abstract description 5
- 239000008236 heating water Substances 0.000 claims abstract description 3
- 239000001814 pectin Substances 0.000 claims description 32
- 235000010987 pectin Nutrition 0.000 claims description 25
- 229920001277 pectin Polymers 0.000 claims description 25
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 24
- 241000207199 Citrus Species 0.000 claims description 13
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 claims description 7
- 239000000835 fiber Substances 0.000 claims description 7
- 235000019441 ethanol Nutrition 0.000 claims description 6
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 4
- 241001672694 Citrus reticulata Species 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- GRYLNZFGIOXLOG-UHFFFAOYSA-N Nitric acid Chemical compound O[N+]([O-])=O GRYLNZFGIOXLOG-UHFFFAOYSA-N 0.000 claims description 2
- 235000013312 flour Nutrition 0.000 claims description 2
- 229910017604 nitric acid Inorganic materials 0.000 claims description 2
- 125000002252 acyl group Chemical group 0.000 claims 1
- 238000005576 amination reaction Methods 0.000 claims 1
- 230000014759 maintenance of location Effects 0.000 abstract description 21
- 235000013305 food Nutrition 0.000 abstract description 8
- 238000005119 centrifugation Methods 0.000 abstract description 7
- 235000013373 food additive Nutrition 0.000 abstract description 3
- 239000002778 food additive Substances 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 230000000717 retained effect Effects 0.000 abstract 1
- 235000013339 cereals Nutrition 0.000 description 17
- 238000003756 stirring Methods 0.000 description 12
- 235000013325 dietary fiber Nutrition 0.000 description 10
- 239000000843 powder Substances 0.000 description 8
- PYMYPHUHKUWMLA-UHFFFAOYSA-N 2,3,4,5-tetrahydroxypentanal Chemical compound OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 7
- 235000019824 amidated pectin Nutrition 0.000 description 7
- 235000013399 edible fruits Nutrition 0.000 description 7
- 238000012545 processing Methods 0.000 description 6
- 230000008569 process Effects 0.000 description 5
- 239000001913 cellulose Substances 0.000 description 4
- 229920002678 cellulose Polymers 0.000 description 4
- 239000006227 byproduct Substances 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 238000001556 precipitation Methods 0.000 description 3
- 239000002699 waste material Substances 0.000 description 3
- 240000008042 Zea mays Species 0.000 description 2
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 238000004364 calculation method Methods 0.000 description 2
- 239000002270 dispersing agent Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000003912 environmental pollution Methods 0.000 description 2
- 235000009973 maize Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 238000007873 sieving Methods 0.000 description 2
- 238000012546 transfer Methods 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 206010016590 Fibrin deposition on lens postoperative Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 238000012512 characterization method Methods 0.000 description 1
- 230000013872 defecation Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000002296 dynamic light scattering Methods 0.000 description 1
- 238000001976 enzyme digestion Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 230000031891 intestinal absorption Effects 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 229920005610 lignin Polymers 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000005445 natural material Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- 230000035939 shock Effects 0.000 description 1
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- 239000008107 starch Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 238000002604 ultrasonography Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Dispersion Chemistry (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
Abstract
The invention belongs to food additives fields, disclose a kind of method that ultrasonication prepares citrus fruit fibres.Citrus fruit fibres slag is crossed to 80~120 mesh sieve after crushed, it is configured to the citrus fruit fibres solution that mass concentration is 0.1%~1% with deionized water, then 1~20min is handled under 250~450W ultrasonic powers, pH is adjusted to 3.0~7.0, and heating water bath handles 1~2h in 45~60 DEG C of water-baths, adds ethanol solution, centrifugation, supernatant is removed, drying to constant weight at 45~70 DEG C for solid sediment, obtains citrus fruit fibres.The present invention is handled citrus fruit fibres by ultrasonic wave, and there is preferable retention ability, the physical and chemical performances such as holding oiliness and viscosity, grain size can preferably play the role of stablizing, thicken and being retained, widen the application range of citrus fruit fibres in the food industry.
Description
Technical field
The invention belongs to food additives fields, and in particular to a kind of method that ultrasonication prepares citrus fruit fibres.
Background technology
It will produce many byproducts in the process of manufacture of citrus, citrus fruit fibres are that pectin is extracted from citrus peel residue
Production by-product, there is in annual Citrus procession a large amount of citrus peel residue to generate, pectin extracted for orange peel so far
Industrialization it is also weaker, these skin slags extraction pectin after generate a large amount of citrus fruit fibres.At present for the profit of citrus fruit fibres
Use mainly by be used as after solid fermentation feed from the squeezing of juice class produce in available 50% or so citrus pulp, if too late
When, properly process processing waste, serious problem of environmental pollution not only is generated to processing district and surrounding area, can also be caused
Huge waste.
Dietary fiber (dietary fiber, DF) refer to cannot by human consumption's enzymic digestion, can not by intestinal absorption,
But a kind of natural or natural material that can be partly or entirely decomposed by large intestine is by simply handling obtained macromolecule
Carbohydrate or polymer.Including polysaccharide, oligosaccharide, lignin and plant substrates.Dietary fiber (DF) in citrusfruit,
The content ten of water-soluble dietary fiber (Water-soluble dietary fiber, SDF) especially more beneficial to human body
Divide abundant.As people's dietary structure constantly changes, the intake wretched insufficiency of dietary fiber causes various nutritive diseases continuous
Increasing dietary fiber has the effects that increase satiety, improves digestion process, promotes defecation.Since dietary fiber is in medicine and battalion
The important function in terms of is supported, the continual concern of people is caused.Therefore, develop and utilize citrus in dietary fiber
As one of the hot spot of current research.
It has now found that citrus fruit fibres have and preferably holds the superior functionalities such as oily power and inoxidizability, in addition, and pectin
It compares, citrus fruit fibres also have certain retention ability, therefore in the food industry, for example prevent moisture from moving in fruit fillings
It moves, for increasing mouthfeel etc. in beverage made of fruits or vegetables.If the retention ability of citrus dietary fiber can be further increased by processing,
Performance of the citrus fruit fibres as food additives in food can be further increased, the extensive use to citrus fruit fibres is pushed,
The environmental pollution during Citrus procession and problem of resource waste can be not only solved, the utility value of by-product is improved, and
The additive being also used as in food processing process improves the performance of food.
The intramolecular of native cellulose and intermolecular there is a large amount of hydrogen bond, while fiber morphology structure and state of aggregation
The complexity of structure and the high-crystallinity having so that a large amount of reactive hydroxyls are closed, and dissolving is difficult, fibrin reaction
Performance is relatively low, the homogeneity of chemical reaction is poor, this not only influences the utilization rate of cellulose, but also directly influences cellulose
The property and performance of product.Ultrasonic Radiation is as a kind of effective means promoting chemical reaction and substance mass transfer, in water
High temperature and pressure is generated in solution with strong shock wave and impact force, is played broken material, demulsification decentralized medium, is promoted mass transfer
The effects that reaction.But at present also not about ultrasonication to materializations such as citrus fruit fibres retention ability, holding oiliness and viscosity
The report that can be influenced.
Invention content
In place of the above shortcoming and defect of the existing technology, the primary purpose of the present invention is that providing a kind of ultrasound
The method that wave processing prepares citrus fruit fibres.
Another object of the present invention is to provide a kind of citrus fruit fibres being prepared by the above method.
The object of the invention is achieved through the following technical solutions：
A kind of method that ultrasonication prepares citrus fruit fibres, including following preparation process：
(1) citrus fruit fibres slag is crossed to 80~120 mesh sieve after crushed；
(2) citrus fruit fibres obtained in step (1) are configured to the mandarin orange that mass concentration is 0.1%~1% with deionized water
Tangerine fiber solution；
(3) the citrus fruit fibres solution obtained in step (2) is handled into 1~20min under 250~450W ultrasonic powers；
(4) pH of the citrus fruit fibres solution after will be sonicated in step (3) is adjusted to 3.0~7.0, then 45~
Heating water bath handles 1~2h in 60 DEG C of water-baths；
(5) ethanol solution is added in step (4) treated citrus fruit fibres solution, centrifuges, remove supernatant, solid is heavy
Drying to constant weight at 45~70 DEG C for starch, obtains citrus fruit fibres.
Preferably, the citrus fruit fibres slag comes from orange peel and has extracted residue after pectin, and wherein pectin includes
High-ester pectin, low-ester pectin and amidated pectin.
Preferably, the crushing described in step (1) refers to that the flour mill for being 550W with power crushes 2~5 times.
Preferably, pH described in step (4), which is adjusted, uses hydrochloric acid, nitric acid or sodium hydroxide.
Preferably, the ethanol water that ethanol solution described in step (5) refers to absolute ethyl alcohol or volume fraction is 95%；
The addition of ethanol solution is the 60%~75% of citrus fruit fibres liquor capacity.
A kind of citrus fruit fibres, are prepared by the above method.
The present invention preparation method and obtained product has the following advantages that and advantageous effect：
(1) present invention citrus fruit fibres are handled by ultrasonic wave so that obtained citrus fruit fibres with it is untreated before
Citrus fruit fibres compare, have preferable retention ability, the physical and chemical performances such as holding oiliness and viscosity, grain size, so as in food applications
In can preferably play the role of stablize, thickening and water conservation, widen the application range of citrus fruit fibres in the food industry.
(2) present invention uses ultrasonication, has lower cost, will not generate pollution to environment.
Specific implementation mode
With reference to embodiment, the present invention is described in further detail, and embodiments of the present invention are not limited thereto.
Citrus fruit fibres property assay method is as follows in following embodiment：
(1) retention ability measures：
0.1g citrus fruit fibres powder accurately is weighed in 100mL beakers, and 70mL distilled water is added, after stirring 2h, 3500r/min
30min is centrifuged, removal supernatant is weighed, and retention ability calculation formula is as follows：
Retentiveness (g/g)=[weight in wet base (g)-dry weight (g)]/sample dry weight (g).
(2) oily power is held to measure：
Take 0.5g (m0) citrus fruit fibres powder is placed in centrifuge tube addition 10mL maize germs, after mixing 3000g's
Under the conditions of centrifuge 25min, remove (the m that weighs after the maize germ of upper layer1), it is as follows to hold oily power calculation formula：
Holding oiliness (g/g)=[m1(g)-m0(g)]/m0(g)。
(3) citrus fruit fibres solution grain size is surveyed：
Using dynamic light scattering technique, its particle diameter distribution is measured using 3000 laser particle size analyzers of Mastersize, is surveyed
Constant temperature degree is room temperature.Parameter is set as：Sample type is aspherical, material type Cellulose, particle refractive index 1.4683,
Grain absorptivity 0.01, dispersant --- water, dispersant refractive index 1.330.It tests and uses d4,3, i.e. volume mean diameter characterization waits for
The size of solution granularity is surveyed, each sample is repeated 3 times, and takes its average value as experimental result.
(4) citrus fruit fibres solution viscosity measures：
The obtained citrus fruit fibres solution of supersound process is used into NDJ-1 type rotational viscometers, under the conditions of 20 DEG C, is used
No. 2 rotors, 60 tachometric survey citrus fruit fibres solution viscosities.
Embodiment 1
Citrus fruit fibres slag (is come from after orange peel extracted high-ester pectin, low-ester pectin and amidated pectin
Residue) be 550w with power pulverizer be milled 2 times, after crossing 80 mesh sieve, it is 0.1% to be configured to mass concentration with deionized water
Solution, after 5000 rotating speeds stir 0.5h, the ultrasonication 1min for being 250w with ultrasonic power is used in combination sodium hydroxide fully stirring
The case where mixing adjusts pH to 3.0, and the water-bath 1h in 45 DEG C of water-baths measures the grain size and viscosity of solution.In remaining citrus fruit fibres
Centrifugation 10min removal supernatants after 60% absolute ethyl alcohol is stood are added in solution, solid sediment obtains final in 45 DEG C of drying
Citrus fruit fibres powder.It measures its retention ability and holds oily power.
Measured citrus fruit fibres retention ability is 5.81g/g, and it is 3.51g/g, viscosity 18.0mPa.s, grain size to hold oily power
As a result it is 152 μm.
Embodiment 2
Citrus fruit fibres slag (is come from after orange peel extracted high-ester pectin, low-ester pectin and amidated pectin
Residue) be 550w with power pulverizer be milled 3 times, after crossing 90 mesh sieve, it is 0.5% to be configured to mass concentration with deionized water
Solution, after 5000 rotating speeds stir 1h, the ultrasonication 3min for being 350w with ultrasonic power is used in combination sodium hydroxide being sufficiently stirred
The case where adjust pH to 6.0, the water-bath 1.5h in 50 DEG C of water-baths measures the grain size and viscosity of solution.In remaining citrus fruit fibres
Centrifugation 15min after the ethanol water that 75% volume fraction is 95% is stood is added in solution and removes supernatant, solid sediment
In 70 DEG C of drying, final citrus fruit fibres powder is obtained.It measures its retention ability and holds oily power.
Measured citrus fruit fibres retention ability is 6.94g/g, and it is 4.53g/g, viscosity 90mPa.s, grain size knot to hold oily power
Fruit is 118.3 μm.
Embodiment 3
Citrus fruit fibres slag (is come from after orange peel extracted high-ester pectin, low-ester pectin and amidated pectin
Residue) with power be 550w pulverizer be milled 5 times, cross 120 mesh sieve after, with deionized water be configured to mass concentration be 1.0%
Solution, 5000 rotating speeds stir 2h after, the ultrasonication 5min for being 450w with ultrasonic power is used in combination sodium hydroxide fully stirring
The case where mixing adjusts pH to 7.0, and the water-bath 2h in 60 DEG C of water-baths measures the grain size and viscosity of solution.In remaining citrus fruit fibres
Centrifugation 20min after the ethanol water that 70% volume fraction is 95% is stood is added in solution and removes supernatant, solid sediment
In 60 DEG C of drying, final citrus fruit fibres powder is obtained.It measures its retention ability and holds oily power.
Measured citrus fruit fibres retention ability is 12.35g/g, and it is 8.51g/g, viscosity 298mPa.s, grain size to hold oily power
As a result it is 70 μm.
Embodiment 4
Citrus fruit fibres slag (is come from after orange peel extracted high-ester pectin, low-ester pectin and amidated pectin
Residue) with power be 550w pulverizer be milled 5 times, after sieving with 100 mesh sieve, with deionized water be configured to mass concentration be 0.5%
Solution, 5000 rotating speeds stir 2h after, the ultrasonication 10min for being 450w with ultrasonic power is used in combination sodium hydroxide abundant
The case where stirring, adjusts pH to 6.0, and the water-bath 2h in 45 DEG C of water-baths measures the grain size and viscosity of solution.In remaining citrus fibre
Centrifugation 20min after the ethanol water that 75% volume fraction is 95% is stood is added in dimension solution and removes supernatant, solid precipitation
Object obtains final citrus fruit fibres powder in 60 DEG C of drying.It measures its retention ability and holds oily power.
Measured citrus fruit fibres retention ability is 10.88g/g, and it is 5.56g/g, viscosity 477mPa.s, grain size to hold oily power
As a result it is 59.8 μm.
Embodiment 5
Citrus fruit fibres slag (is come from after orange peel extracted high-ester pectin, low-ester pectin and amidated pectin
Residue) with power be 550w pulverizer be milled 5 times, cross 120 mesh sieve after, with deionized water be configured to mass concentration be 0.5%
Solution, 5000 rotating speeds stir 2h after, the ultrasonication 15min for being 450w with ultrasonic power is used in combination sodium hydroxide abundant
The case where stirring, adjusts pH to 6.0, and the water-bath 2h in 45 DEG C of water-baths measures the grain size and viscosity of solution.In remaining citrus fibre
Centrifugation 20min after the ethanol water that 75% volume fraction is 95% is stood is added in dimension solution and removes supernatant, solid precipitation
Object obtains final citrus fruit fibres powder in 60 DEG C of drying.It measures its retention ability and holds oily power.
Measured citrus fruit fibres retention ability is 9.79g/g, and it is 5.08g/g, viscosity 494mPa.s, grain size knot to hold oily power
Fruit is 58.7 μm.
Embodiment 6
Citrus fruit fibres slag (is come from after orange peel extracted high-ester pectin, low-ester pectin and amidated pectin
Residue) with power be 550w pulverizer be milled 5 times, after sieving with 100 mesh sieve, with deionized water be configured to mass concentration be 0.5%
Solution, 5000 rotating speeds stir 2h after, the ultrasonication 20min for being 450w with ultrasonic power is used in combination sodium hydroxide abundant
The case where stirring, adjusts pH to 6.0, and the water-bath 2h in 45 DEG C of water-baths measures the grain size and viscosity of solution.In remaining citrus fibre
Centrifugation 20min after the ethanol water that 75% volume fraction is 95% is stood is added in dimension solution and removes supernatant, solid precipitation
Object obtains final citrus fruit fibres powder in 60 DEG C of drying.It measures its retention ability and holds oily power.
Measured citrus fruit fibres retention ability is 7.93g/g, and it is 4.92g/g, viscosity 725mPa.s, grain size knot to hold oily power
Fruit is 56.1 μm.
It above example and it is not ultrasonically treated gained citrus fruit fibres in grain size, viscosity, retention ability and holds the index of oily power such as
Shown in table 1.
Table 1
By 1 result of table as it can be seen that the citrus fruit fibres after being ultrasonically treated, retention ability is held oily power and viscosity and is had
It is promoted, grain size reduces, and improves processing performance, can be very good to be applied to the foods such as fruit fillings, fruit beverage and baking goods
In conduct industry.
The above embodiment is a preferred embodiment of the present invention, but embodiments of the present invention are not by above-described embodiment
Limitation, it is other it is any without departing from the spirit and principles of the present invention made by changes, modifications, substitutions, combinations, simplifications,
Equivalent substitute mode is should be, is included within the scope of the present invention.
Claims (6)
1. a kind of method that ultrasonication prepares citrus fruit fibres, it is characterised in that including following preparation process：
(1) citrus fruit fibres slag is crossed to 80~120 mesh sieve after crushed；
(2) citrus fruit fibres obtained in step (1) are configured to the citrus fibre that mass concentration is 0.1%~1% with deionized water
Tie up solution；
(3) the citrus fruit fibres solution obtained in step (2) is handled into 1~20min under 250~450W ultrasonic powers；
(4) pH of the citrus fruit fibres solution after will be sonicated in step (3) is adjusted to 3.0~7.0, then at 45~60 DEG C
Heating water bath handles 1~2h in water-bath；
(5) ethanol solution is added in step (4) treated citrus fruit fibres solution, centrifuges, remove supernatant, solid sediment
At 45~70 DEG C, drying to constant weight, obtains citrus fruit fibres.
2. the method that a kind of ultrasonication according to claim 1 prepares citrus fruit fibres, it is characterised in that：The mandarin orange
Tangerine fibrous residue comes from orange peel and has extracted residue after pectin, and wherein pectin includes high-ester pectin, low-ester pectin and acyl
Amination pectin.
3. the method that a kind of ultrasonication according to claim 1 prepares citrus fruit fibres, it is characterised in that：Step (1)
Described in crushing refer to power be 550W flour mill crush 2~5 times.
4. the method that a kind of ultrasonication according to claim 1 prepares citrus fruit fibres, it is characterised in that：Step (4)
Described in pH adjust use hydrochloric acid, nitric acid or sodium hydroxide.
5. the method that a kind of ultrasonication according to claim 1 prepares citrus fruit fibres, it is characterised in that：Step (5)
Described in ethanol solution refer to ethanol water that absolute ethyl alcohol or volume fraction are 95%；The addition of ethanol solution is citrus
The 60%~75% of fiber solution volume.
6. a kind of citrus fruit fibres, it is characterised in that：It is prepared by Claims 1 to 5 any one of them method.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810059289.2A CN108433113A (en) | 2018-01-22 | 2018-01-22 | A kind of method that ultrasonication prepares citrus fruit fibres |
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| CN201810059289.2A CN108433113A (en) | 2018-01-22 | 2018-01-22 | A kind of method that ultrasonication prepares citrus fruit fibres |
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| CN109832632A (en) * | 2019-04-08 | 2019-06-04 | 河北兄弟伊兰食品科技股份有限公司 | A kind of industrial production process of polymolecularity citrus fruit fibres |
| CN110477404A (en) * | 2019-08-22 | 2019-11-22 | 华南理工大学 | A kind of method that citrus peels homogeneous modification prepares citrus fruit fibres |
| CN110638058A (en) * | 2019-09-29 | 2020-01-03 | 砀山海升果胶有限责任公司 | Extraction method of citrus fiber |
| CN111248285A (en) * | 2018-11-30 | 2020-06-09 | 内蒙古伊利实业集团股份有限公司 | Oil-in-water composition and food based on citrus fiber |
| WO2022031502A1 (en) * | 2020-08-04 | 2022-02-10 | Corn Products Development, Inc. | Method of making functional fiber having improved dewatering efficiency |
| CN114431486A (en) * | 2022-03-02 | 2022-05-06 | 浙江工商大学 | Method for extracting dietary fiber from citrus peel by ultrasonic-assisted alkaline process |
| CN114766685A (en) * | 2022-03-08 | 2022-07-22 | 华南理工大学 | Preparation method of citrus fiber with high oil retention |
| CN115444126A (en) * | 2022-09-14 | 2022-12-09 | 福建创新食品科技有限公司 | Production method of water retention agent of plant-based dietary fiber |
| CN115777940A (en) * | 2022-12-16 | 2023-03-14 | 东北农业大学 | Salted protein albumen improved by polysaccharide mixture and preparation method and application thereof |
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| CN111248285A (en) * | 2018-11-30 | 2020-06-09 | 内蒙古伊利实业集团股份有限公司 | Oil-in-water composition and food based on citrus fiber |
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| CN114766685A (en) * | 2022-03-08 | 2022-07-22 | 华南理工大学 | Preparation method of citrus fiber with high oil retention |
| CN115444126A (en) * | 2022-09-14 | 2022-12-09 | 福建创新食品科技有限公司 | Production method of water retention agent of plant-based dietary fiber |
| CN115444126B (en) * | 2022-09-14 | 2023-09-22 | 福建创新食品科技有限公司 | Production method of water retention agent of plant-based dietary fiber |
| CN115777940A (en) * | 2022-12-16 | 2023-03-14 | 东北农业大学 | Salted protein albumen improved by polysaccharide mixture and preparation method and application thereof |
| CN115777940B (en) * | 2022-12-16 | 2023-05-23 | 东北农业大学 | Salted egg white protein modified by polysaccharide mixture, and preparation method and application thereof |
| CN116158538A (en) * | 2023-03-27 | 2023-05-26 | 广西冰客食品有限公司 | Process for producing Wo citrus pulp fibers |
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Application publication date: 20180824 |