CN109645488A - A kind of Moringa dietary fiber and preparation method thereof application - Google Patents
A kind of Moringa dietary fiber and preparation method thereof application Download PDFInfo
- Publication number
- CN109645488A CN109645488A CN201811557494.8A CN201811557494A CN109645488A CN 109645488 A CN109645488 A CN 109645488A CN 201811557494 A CN201811557494 A CN 201811557494A CN 109645488 A CN109645488 A CN 109645488A
- Authority
- CN
- China
- Prior art keywords
- moringa
- dietary fiber
- fermentation
- preparation
- slag
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013325 dietary fiber Nutrition 0.000 title claims abstract description 103
- 241000220215 Moringa Species 0.000 title claims abstract description 99
- 235000011347 Moringa oleifera Nutrition 0.000 title claims abstract description 99
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 238000000855 fermentation Methods 0.000 claims abstract description 60
- 230000004151 fermentation Effects 0.000 claims abstract description 60
- 241000894006 Bacteria Species 0.000 claims abstract description 36
- 239000002893 slag Substances 0.000 claims abstract description 32
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 30
- 230000001954 sterilising effect Effects 0.000 claims abstract description 22
- 239000004310 lactic acid Substances 0.000 claims abstract description 15
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 15
- 241000228245 Aspergillus niger Species 0.000 claims abstract description 14
- 240000001046 Lactobacillus acidophilus Species 0.000 claims abstract description 11
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 11
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 11
- 239000000725 suspension Substances 0.000 claims abstract description 11
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims abstract description 10
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims abstract description 10
- 241000499912 Trichoderma reesei Species 0.000 claims abstract description 9
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 9
- 238000009777 vacuum freeze-drying Methods 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 34
- 239000000463 material Substances 0.000 claims description 29
- 239000000243 solution Substances 0.000 claims description 18
- 238000011081 inoculation Methods 0.000 claims description 16
- 239000000843 powder Substances 0.000 claims description 16
- 239000007788 liquid Substances 0.000 claims description 14
- 241000223259 Trichoderma Species 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 8
- 108090000790 Enzymes Proteins 0.000 claims description 6
- 102000004190 Enzymes Human genes 0.000 claims description 6
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 6
- 239000007937 lozenge Substances 0.000 claims description 6
- HQKMJHAJHXVSDF-UHFFFAOYSA-L magnesium stearate Chemical compound [Mg+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O HQKMJHAJHXVSDF-UHFFFAOYSA-L 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000008280 blood Substances 0.000 claims description 5
- 210000004369 blood Anatomy 0.000 claims description 5
- 239000004615 ingredient Substances 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 239000005862 Whey Substances 0.000 claims description 4
- 102000007544 Whey Proteins Human genes 0.000 claims description 4
- 108010046377 Whey Proteins Proteins 0.000 claims description 4
- 230000009849 deactivation Effects 0.000 claims description 4
- 229910001220 stainless steel Inorganic materials 0.000 claims description 4
- 239000010935 stainless steel Substances 0.000 claims description 4
- 229920002774 Maltodextrin Polymers 0.000 claims description 3
- 239000005913 Maltodextrin Substances 0.000 claims description 3
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims description 3
- 239000011324 bead Substances 0.000 claims description 3
- 238000004090 dissolution Methods 0.000 claims description 3
- 235000013312 flour Nutrition 0.000 claims description 3
- 229910052742 iron Inorganic materials 0.000 claims description 3
- 235000019359 magnesium stearate Nutrition 0.000 claims description 3
- 229940035034 maltodextrin Drugs 0.000 claims description 3
- 230000003020 moisturizing effect Effects 0.000 claims description 3
- 230000001706 oxygenating effect Effects 0.000 claims description 3
- 239000003755 preservative agent Substances 0.000 claims description 3
- 230000002335 preservative effect Effects 0.000 claims description 3
- 239000006104 solid solution Substances 0.000 claims description 3
- 229940013618 stevioside Drugs 0.000 claims description 3
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims description 3
- 235000019202 steviosides Nutrition 0.000 claims description 3
- 238000007781 pre-processing Methods 0.000 claims description 2
- 230000008569 process Effects 0.000 claims description 2
- 241000228212 Aspergillus Species 0.000 claims 3
- 240000002044 Rhizophora apiculata Species 0.000 claims 1
- 239000000835 fiber Substances 0.000 abstract description 27
- 230000000813 microbial effect Effects 0.000 abstract description 4
- 238000009776 industrial production Methods 0.000 abstract description 2
- 230000004048 modification Effects 0.000 abstract description 2
- 238000012986 modification Methods 0.000 abstract description 2
- 230000001953 sensory effect Effects 0.000 abstract description 2
- 235000005911 diet Nutrition 0.000 description 11
- 230000037213 diet Effects 0.000 description 10
- 238000012545 processing Methods 0.000 description 10
- 239000002253 acid Substances 0.000 description 8
- 150000004676 glycans Chemical class 0.000 description 8
- 229920001282 polysaccharide Polymers 0.000 description 7
- 239000005017 polysaccharide Substances 0.000 description 7
- 235000013305 food Nutrition 0.000 description 6
- 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 5
- 229940088598 enzyme Drugs 0.000 description 5
- 239000002245 particle Substances 0.000 description 5
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 4
- 239000011575 calcium Substances 0.000 description 4
- 229910052791 calcium Inorganic materials 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000004108 freeze drying Methods 0.000 description 4
- 230000034659 glycolysis Effects 0.000 description 4
- 230000000968 intestinal effect Effects 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 108010059892 Cellulase Proteins 0.000 description 3
- 206010010774 Constipation Diseases 0.000 description 3
- 240000003793 Rhizophora mangle Species 0.000 description 3
- 244000061456 Solanum tuberosum Species 0.000 description 3
- 235000002595 Solanum tuberosum Nutrition 0.000 description 3
- 229940106157 cellulase Drugs 0.000 description 3
- 239000001913 cellulose Substances 0.000 description 3
- 229920002678 cellulose Polymers 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 239000001963 growth medium Substances 0.000 description 3
- 229920005610 lignin Polymers 0.000 description 3
- 230000014759 maintenance of location Effects 0.000 description 3
- 235000012054 meals Nutrition 0.000 description 3
- 239000001814 pectin Substances 0.000 description 3
- 229920001277 pectin Polymers 0.000 description 3
- 235000010987 pectin Nutrition 0.000 description 3
- 238000006116 polymerization reaction Methods 0.000 description 3
- 206010009944 Colon cancer Diseases 0.000 description 2
- 108010001682 Dextranase Proteins 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 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
- 229920002488 Hemicellulose Polymers 0.000 description 2
- 241000186660 Lactobacillus Species 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
- 230000004913 activation Effects 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 210000002421 cell wall Anatomy 0.000 description 2
- 208000029742 colonic neoplasm Diseases 0.000 description 2
- 239000000470 constituent Substances 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 238000000151 deposition Methods 0.000 description 2
- 239000006185 dispersion Substances 0.000 description 2
- 238000001976 enzyme digestion Methods 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 229940039696 lactobacillus Drugs 0.000 description 2
- 239000002609 medium Substances 0.000 description 2
- 238000003801 milling Methods 0.000 description 2
- 230000007935 neutral effect Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000001151 other effect Effects 0.000 description 2
- 230000035790 physiological processes and functions Effects 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 238000012216 screening Methods 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- 240000006439 Aspergillus oryzae Species 0.000 description 1
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 1
- 241000186018 Bifidobacterium adolescentis Species 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 229920002101 Chitin Polymers 0.000 description 1
- 241000305071 Enterobacterales Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 229920001503 Glucan Polymers 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 1
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 1
- 244000199866 Lactobacillus casei Species 0.000 description 1
- 235000013958 Lactobacillus casei Nutrition 0.000 description 1
- 241000186840 Lactobacillus fermentum Species 0.000 description 1
- 240000002605 Lactobacillus helveticus Species 0.000 description 1
- 235000013967 Lactobacillus helveticus Nutrition 0.000 description 1
- 241000186605 Lactobacillus paracasei Species 0.000 description 1
- 241000186869 Lactobacillus salivarius Species 0.000 description 1
- 229920001410 Microfiber Polymers 0.000 description 1
- 241000228347 Monascus <ascomycete fungus> Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000008589 Obesity Diseases 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
- QOSMNYMQXIVWKY-UHFFFAOYSA-N Propyl levulinate Chemical compound CCCOC(=O)CCC(C)=O QOSMNYMQXIVWKY-UHFFFAOYSA-N 0.000 description 1
- 244000205939 Rhizopus oligosporus Species 0.000 description 1
- 235000000471 Rhizopus oligosporus Nutrition 0.000 description 1
- 240000005384 Rhizopus oryzae Species 0.000 description 1
- 235000013752 Rhizopus oryzae Nutrition 0.000 description 1
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
- 241000194020 Streptococcus thermophilus Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- DHKHKXVYLBGOIT-UHFFFAOYSA-N acetaldehyde Diethyl Acetal Natural products CCOC(C)OCC DHKHKXVYLBGOIT-UHFFFAOYSA-N 0.000 description 1
- 125000003368 amide group Chemical group 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 150000004945 aromatic hydrocarbons Chemical class 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000006399 behavior Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 210000002249 digestive system Anatomy 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
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000019441 ethanol Nutrition 0.000 description 1
- 125000004494 ethyl ester group Chemical group 0.000 description 1
- 230000029142 excretion Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 206010016766 flatulence Diseases 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229940059442 hemicellulase Drugs 0.000 description 1
- 108010002430 hemicellulase Proteins 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 1
- 229940017800 lactobacillus casei Drugs 0.000 description 1
- 229940054346 lactobacillus helveticus Drugs 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 1
- 235000019341 magnesium sulphate Nutrition 0.000 description 1
- 229940099596 manganese sulfate Drugs 0.000 description 1
- 239000011702 manganese sulphate Substances 0.000 description 1
- 235000007079 manganese sulphate Nutrition 0.000 description 1
- SQQMAOCOWKFBNP-UHFFFAOYSA-L manganese(II) sulfate Chemical compound [Mn+2].[O-]S([O-])(=O)=O SQQMAOCOWKFBNP-UHFFFAOYSA-L 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 238000009629 microbiological culture Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000003658 microfiber Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 235000019319 peptone Nutrition 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 238000000053 physical method Methods 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 description 1
- 150000004804 polysaccharides Polymers 0.000 description 1
- 229920000053 polysorbate 80 Polymers 0.000 description 1
- 230000000291 postprandial effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000010926 purge Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 238000001226 reprecipitation Methods 0.000 description 1
- DCKVNWZUADLDEH-UHFFFAOYSA-N sec-butyl acetate Chemical compound CCC(C)OC(C)=O DCKVNWZUADLDEH-UHFFFAOYSA-N 0.000 description 1
- 150000004666 short chain fatty acids Chemical class 0.000 description 1
- 235000021391 short chain fatty acids Nutrition 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 239000001632 sodium acetate Substances 0.000 description 1
- 235000017281 sodium acetate Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 239000003826 tablet Substances 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- YWYZEGXAUVWDED-UHFFFAOYSA-N triammonium citrate Chemical compound [NH4+].[NH4+].[NH4+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O YWYZEGXAUVWDED-UHFFFAOYSA-N 0.000 description 1
- 239000001393 triammonium citrate Substances 0.000 description 1
- 235000011046 triammonium citrate Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000012138 yeast extract Substances 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
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- 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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/19—Dairy proteins
-
- 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)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Molecular Biology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of Moringa dietary fibers and its preparation method and application.The preparation method operation is as follows: then high pressure sterilization after the pretreatment of Moringa slag accesses mycotic spore suspension and ferments, secondary high-pressure sterilizing is carried out after mold fermentation, then accesses lactic acid bacteria and carry out secondary fermentation；High-pressure homogeneous after secondary fermentation, vacuum freeze drying, crushing obtain Moringa dietary fiber, and the mould is aspergillus niger and trichoderma reesei, and the lactic acid bacteria is lactobacillus plantarum and lactobacillus acidophilus.Operation of the present invention is simple, and cost is relatively low, and preferable dietary fiber modification may be implemented by microbial fermentation processes stage by stage, substantially increase the content of Soluble Fiber, product sensory and physicochemical property are improved, product quality is high, is suitable for large-scale industrial production application.
Description
Technical field
The invention belongs to food processing technology field more particularly to a kind of Moringa dietary fiber and preparation method thereof and answer
With.
Background technique
One word of dietary fiber is proposed that people claim it to be " the seventh-largest nutrient ", it is one by Hipsley in nineteen fifty-three earliest
Class cannot be digested and assimilated by human small intestine, can be in the edible vegetable ingredients that human body large intestine can partly or entirely ferment, i.e.,
The summation of carbohydrate and similar substance, including polysaccharide, oligosaccharides, lignin and relevant plant material.
Water-soluble dietary fiber (SDF) and water insoluble dietary fiber (IDF) can be divided into according to dissolubility in water
Two major classes.Insoluble diedairy fiber refers to the not part dietary fiber by human body alimentary canal enzymic digestion and insoluble in hot water, is
The main component of cell wall is constituted, chitin and shell including cellulose, hemicellulose, lignin, protopectin and animality are poly-
Sugar, lignin are not belonging to polysaccharide, are the aromatic hydrocarbons for making cell wall keep certain toughness.Aqueous soluble dietary is fine
Dimension refers to not by human consumption's enzymic digestion, but is dissolved in warm water or hot water and its water solubility again by the part diet of ethyl alcohol reprecipitation
Fiber.It mainly include pectin, glucan, guar gum and fungi polysaccharide etc..By the source point of dietary fiber, plant origin can be divided into
Dietary fiber, animality source dietary fiber, seaweeds polysaccharide dietary fiber, microbial polysaccharide, the semi-synthetic class diet of synthesis
The different dietary fiber in the sources such as fiber.Its chemical nature is widely different, but ultimate constituent is then more similar, distinguishes main table
The relative amount of present each constituent, the difference in terms of the glycosidic linkage of molecule, the degree of polymerization and branched structure.
The short chain that new research discovery physiological function of diet fiber and its fermenting property and fermentation in enteron aisle generate
The amount of fatty acid is closely related.The dietary fiber of natural source is not able to satisfy people in certain operational characteristiies or functional characteristic
Requirement.By distinct methods improve dietary fiber physicochemical characteristics and it by intestinal flora ferment generate short-chain fat
The quantity or mode of acid, are conducive to the functional promotion of dietary fiber.For example it is improved using extrusion cooking soluble in bean dregs
For the content of dietary fiber to promote its physiological function, this research increases soluble dietary fibre content by other means also class
As effect.
Although human body cannot directly digest and assimilate dietary fiber, it can indirectly work to human body, get in recent years
To get over the concern by nutritionist.Insoluble diedairy fiber has prevention obesity, constipation, colon cancer and other effects, soluble
Dietary fiber can reduce serum cholesterol, inhibit postprandial blood sugar, improve intestinal flora.Dietary fiber is keeping digestive system strong
It plays important role in health, there is enhancing digestive function, protection alimentary canal and the effect that prevents colon cancer.Absorb enough meals
Food fiber can also prevent cardiovascular disease, cancer, diabetes and Other diseases；Because its can slow down digestion rate and most quickly
Excretion of cholesterol has outstanding behaviours in terms of losing weight and reducing blood cholesterol levels.Intake of multiple countries to it at present
Relevant regulations are done.The World Food Programme suggests that normal population intake dietary fiber amount is 27 grams/day；Food section, the European Economic Community
Committee proposed standard is 30 grams/day, and the intake for the total dietary fiber that U.S. FDA is recommended is 20~35g/d of adult, adds and takes
The intake for recommending everyone dietary fiber greatly is 22~24g/d.Chinese Soclety of Nutrition proposes that adult's dietary fiber is suitable for 2000
Preferably take in 30.2g/d.But daily practical intake is only 12g or so per capita in China, for Chinese Consumer's, is needed daily
The amount for wanting complementary diets fiber is about 15~20g.
Dietary fiber is in enteron aisle easily by bacterium glycolysis, and wherein Soluble Fiber can be completely by bacterium glycolysis, and insoluble meals
Food fiber is then not easy by glycolysis.And the short chain fatty acids generated after glycolysis such as ethyl ester acid, propyl ester acid and butyl ester acid can be used as intestines
The energy source of road cell and bacterium.It can promote intestines peristalsis, reduce flatulence, improve constipation.Water-soluble dietary fiber, which has, to be mentioned
High intestinal calcium absorption, calcium balance and bone mineral density.Therefore promote in dietary fiber insoluble diedairy fiber to soluble meals
Food fiber conversion is of great significance.
It is mainly made of pectin, soluble dietary fiber and water insoluble dietary fiber in Moringa dietary fiber, but solvable
The content of property dietary fiber is extremely low, therefore certain methods need to be taken to be modified water-insoluble diet, changes it more
At soluble dietary fiber, to improve its utility value.But how there has been no document reports at present will be insoluble in Moringa fiber
Property dietary fiber is converted into soluble dietary fiber, and can preferably improve the physics and chemistry and organoleptic attribute of dietary fiber.
Summary of the invention
The purpose of the present invention is to provide a kind of Moringa dietary fibers and its preparation method and application.The present invention utilizes Moringa
Slag is raw material, is sterilized using mould, the stage fermentation process material combination secondary high-pressure of lactic acid bacteria, the object of high-pressure homogeneous crusher machine
Reason method not only solves adding for the particulate breakup of insoluble diedairy fiber to the mode of the particulate breakup of insoluble diedairy fiber
Work problem at high cost, also transformation dietary fiber existence form, improve the content of soluble dietary fiber in Moringa dietary fiber.
First aspect present invention, a kind of preparation method of Moringa dietary fiber, the preparation method operation are as follows: Moringa slag
Then high pressure sterilization after pretreatment accesses mycotic spore suspension and ferments, secondary high-pressure sterilizing carried out after mold fermentation, then connect
Enter lactic acid microzyme secondary fermentation；High-pressure homogeneous after secondary fermentation, vacuum freeze drying, crushing obtain Moringa dietary fiber, described mould
Bacterium is aspergillus niger and trichoderma reesei, and the lactic acid bacteria is lactobacillus plantarum and lactobacillus acidophilus.The Moringa slag derives from Moringa
Residue after leaf converted products.
Further, the mycotic spore suspension preparation process is as follows: will access the aspergillus niger and Richter scale of slant medium
After inclined-plane covers with spore, with aseptic water washing inclined-plane, bead dispersal spore is added in trichoderma 60~90h of culture, appropriate dilute
It releases, is counted with blood counting chamber, make spore concentration 108~109CFU/mL。
Further, aspergillus niger and Li's Trichoderma strain ratio 1:1~1:3 in the mycotic spore suspension, when fermentation
Mycotic spore suspension accounts for the 1%~8% of quality of material.
Further, mold fermentation process is as follows: Moringa slag is prepared into semi-solid solution height according to solid-liquid ratio 2:1~1:2
Pressure sterilizing after be laid in stainless steel iron pan, material with a thickness of 0.5~3.0cm, by the aspergillus niger and trichoderma reesei after domestication
Bacterium inoculation bacterium solution be uniformly sprayed on material according to strain ratio 1:1~1:3, inoculation bacterium solution quality account for quality of material 1%~
8%, one layer of preservative film is then covered, is put into 20~40 DEG C of incubator or greenhouse and ferments, fermentation overturn object after 3~10 days
Material, continues fermentation 5~14 days.
Selectively, mold fermentation process is as follows: high pressure is gone out after Moringa slag is dissolved in water according to solid-liquid ratio 1:5~1:20
Bacterium is then transferred in fermentor, by after domestication aspergillus niger and Li's Trichoderma inoculation bacterium solution according to strain ratio 1:1~1:
3 are added into fermentor, and inoculation bacterium solution quality accounts for the 1%~8% of quality of material, and oxygenating is fermented, and mixing speed setting 50~
120r/min, fermentation temperature are 28~37 DEG C, and fermentation time is 3~10 days.
Further, the lactic acid bacteria fermentation process is as follows: material moisturizing to the solid-liquid ratio after collecting mold fermentation is 1:5
~1:20, while addition accounts for the whey powder of material dry weight 1~5%, slowly stirring is until dissolution, then 100 DEG C~125 DEG C high temperature
Lactobacillus plantarum and lactobacillus acidophilus after being cooled to 25~40 DEG C of inoculation domestications under condition of high voltage after sterilizing, 5~60min of enzyme deactivation
Bacterium solution, bacterium solution quality are the 2%~10% of fermentation liquid gross mass, and the strain ratio of lactobacillus plantarum and lactobacillus acidophilus is 0.8
~1.2:0.8~1.2, fermentation time are for 24 hours~72h.
Further, the Moringa slag preprocessing process is as follows: the Moringa slag of collection is dried under the conditions of 55 DEG C~75 DEG C
It is dry, the Moringa slag flour mill after being dried to moisture content lower than 8.0% or pulverizer are crushed, pressed after crossing 80~120 meshes
According to Moringa ground-slag: the ratio of water 1:5~20 is added 45~85 DEG C of warm water and is stirred evenly.
Further, autoclave conditions are as follows: sterilize 15~20min at 115~125 DEG C, and temperature is down to after sterilizing
50 DEG C or less are opened autoclave again, avoid depositing because of Moringa ground-slag and spray bottle caused by container bottom is reduced rapidly because of air pressure and temperature
The phenomenon that and lose Moringa sample.
Second aspect of the present invention provides the Moringa dietary fiber that the preparation method obtains.
Third aspect present invention provides the Moringa dietary fiber and is preparing the application in Moringa dietary fiber lozenge, institute
State the ingredient that Moringa dietary fiber lozenge includes following parts by weight: 50~70 parts of Moringa dietary fiber dry powder, mangrove bark dry powder 10
~20 parts, 10~15 parts of whey powder, 0.5~1.0 part of stevioside, 0.5~3.0 part of maltodextrin, 0.1~1.0 part of magnesium stearate
And 10~20 parts of drinkable water.Moringa dietary fiber lozenge carries and convenient, and rich in there is dietary fiber, having improves enterobacteriaceae
Group, prevent constipation and anticancer and other effects；Lozenge flavor is adjusted in the mangrove bark dry powder of addition simultaneously, and palatability is good.
The features of the present invention is as follows: dietary fiber content is higher in Moringa residue, in Moringa dietary fiber mainly by pectin,
Soluble dietary fiber and water insoluble dietary fiber are constituted, but the content of soluble dietary fiber is extremely low, water-insoluble fiber
It is not easy to be absorbed by the body again, in addition Moringa bitter taste sense is stronger.To solve the above-mentioned problems, water-soluble dietary fiber is improved
Content, the present invention using mould (the aspergillus niger and trichoderma reesei) fermentation after domestication, generate cellulase, hemicellulose first
Enzyme, dextranase, pectase etc..Since insoluble diedairy fiber is to pass through glycosidic bond and another molecule by glucopyranosyl
Hydroxyl, between amido or sulfydryl be condensed the huge molecule long-chain that acetal bonds or ketal key of formation etc. connect, due to Portugal
The Hyarogen-bonding that polysaccharide chains are interior, interchain is strong, insoluble diedairy fiber are tight in the arrangement of crystalloid microfiber bundle structural unit
It is close, sound construction.The various enzymes that mold fermentation process generates can make Moringa solid impurity particle become smaller, short texture, preliminary to reduce water not
The degree of polymerization and molecular weight of soluble fiber；Then lactic acid microzyme secondary fermentation is used again, and lactobacillus-fermented constantly generates the generations such as lactic acid
It thanks to product, so that the Moringa slag long period is in acid condition, the glycosidic bond of cellulose is further broken in acid condition, simultaneously
New reducing end under neutral is generated, the macromolecular polymeric degree of Moringa dregs diet fibre also constantly declines, is partially converted into non-digestible
Solvable polysaccharide (soluble dietary fiber), to improve the content of soluble dietary fiber.In addition, can be changed significantly by fermentation
The bitter mouthfeel of kind Moringa, the especially generation of lactic acid etc., the taste of reconciliation Moringa dietary fiber connect it easily for people
By.High pressure homogenization is carried out after batch fermentation again, the impact capacity of high pressure homogenizer is big, can be by Moringa dietary fiber particles into one
Step crushes, and can further improve the mouthfeel of Moringa dietary fiber.
Compared with prior art, the invention has the following advantages: operation of the present invention is simple, cost is relatively low, by dividing
Preferable dietary fiber modification may be implemented in stage microbial fermentation processes, substantially increases the content of Soluble Fiber, improves
Product sensory and physicochemical property, product quality is high, is suitable for large-scale industrial production application.
Specific embodiment
Further details of the technical solution of the present invention combined with specific embodiments below, but the present invention does not limit to
In following technical scheme.
Embodiment 1
The fabrication processing of Moringa water-soluble fibre is as follows:
Milling → plus water mixing → high pressure sterilization → access mycotic spore suspension fermentation → secondary height after Moringa slag → drying
Press sterilizing → access lactobacillus-fermented → high-pressure homogeneous → freeze-drying → ultramicro grinding.
Strain prepares
(1) bacteria selection
It is fine that Moringa diet is extracted in Moringa residue after patent (107549817 A of CN) to be produced to the natural organic calcium of Moringa
Dimension, pulverizer crushes after drying, dissolves according to the solid-liquid ratio of 1:5, is reference index from a variety of using water soluble dietary fiber content
Lactic acid bacteria (lactobacillus plantarum, Lactobacillus casei, lactobacillus fermenti, Lactobacillus helveticus, Yue Shi lactobacillus, lactobacillus paracasei, sieve
Her formula lactobacillus, Lactobacillus salivarius, lactobacillus acidophilus, lactobacillus bulgaricus, streptococcus thermophilus, bifidobacterium adolescentis etc. 15
Strain) in screening obtain optimal 2 plants of bacterium: lactobacillus plantarum, lactobacillus acidophilus.From mould (aspergillus oryzae, Rhizopus oryzae, Rhizopus oligosporus,
Trichoderma reesei, aspergillus niger, monascus) in screening obtain optimal 2 plants of bacterium: aspergillus niger, trichoderma reesei；The bacterium used in the present invention
Strain is that Chinese industrial Microbiological Culture Collection administrative center (CICC) and Guangdong Province's Culture Collection are commercially available.
(2) actication of culture and domestication
The activation of mold species selects potato juice culture medium, and ingredient is as follows: potato 200g, glucose 20g, water
1000mL adjusts pH to 6.5 or so.By the Moringa ground-slag after dries pulverizing by account for culture medium dry weight 1%, 3%, 5%, 8%,
10%, 15%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, 100% it is added step-wise to potato culture
(shaking flask culture) is tamed in solution, each gradient domestication culture 72h.
Lactic acid bacteria activation uses MRS broth bouillon, and ingredient is as follows: peptone 10g, beef extract powder 5g, Tween 80 1mL,
Dipotassium hydrogen phosphate 2g, yeast extract 4g, magnesium sulfate 0.2g, Triammonium citrate 2g, glucose 20g, manganese sulfate 0.05g, sodium acetate
5g, 1000mL water adjust pH to 6.2 or so.By the Moringa ground-slag after dries pulverizing by account for culture medium dry weight 1%, 3%,
5%, 8%, 10%, 15%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, 100% it is added step-wise to MRS
Culture, each gradient domestication culture 48h are tamed in broth bouillon solution.
The preparation of Moringa water-soluble fibre
(1) Moringa slag: residual after the Moringa centrifugation after patent (107549817 A of CN) to be produced to the natural organic calcium of Moringa
Slag collection is used to prepare Moringa diet fiber product.
(2) drying milling: the Moringa residue of collection is dried under cryogenic, and set temperature is 55 DEG C~75 DEG C.It will
Leaf of Moringa after moisture content is dried to lower than 8.0% is crushed with flour mill or pulverizer, and it is spare to cross 80~120 meshes.
(3) plus water mixes: according to Moringa ground-slag: ratio addition warm water (45~55 DEG C) of water 1:1~1.5 stirs evenly.
(4) high pressure sterilization: high pressure is transferred to after Moringa aqueous solution being fitted into suitable glass or stainless steel ware and is gone out
It sterilizes in bacterium pot.Sterilising conditions are the 15~20min that sterilizes at 121 DEG C, pay attention to sterilizing allowing to open after pot temperature is down to 50 DEG C and go out
Bacterium pot avoids depositing because of Moringa ground-slag and container bottom loses Moringa due to air pressure and temperature reduce rapidly the phenomenon that causing spray bottle
Sample.
(5) mold fermentation
Spore suspension preparation: aspergillus niger, the trichoderma reesei culture 72h of slant medium will be accessed, covers with spore to inclined-plane
Afterwards, with aseptic water washing inclined-plane, bead dispersal spore is added, it is appropriate to dilute, it is counted with blood counting chamber, spore concentration is made to exist
108~109CFU/mL。
Inoculation fermentation method: add water to be prepared into semi-solid solution according to solid-liquid ratio 1:1 smashed Moringa slag, be laid in
In stainless steel iron pan, the thickness of material is in 0.5~3.0cm thickness, most preferably with a thickness of 1.0cm, by the aspergillus niger after domestication, Richter scale
Trichoderma is uniformly sprayed on material (inoculation bacterium solution quality accounts for the 4% of quality of material) according to strain ratio 1:1, then gently
The upper one layer of preservative film of cover, fermentation temperature be 28~32 DEG C, fermentation time be 7~8d, overturn material 1 time, continue fermentation 5~
7d。
(6) secondary high-pressure sterilizes: the fermentation liquid autoclave sterilization of the Moringa slag after mold fermentation sterilizes at 121 DEG C
15~20min.
(7) lactobacillus-fermented
Material moisturizing to solid-liquid ratio after collecting mold fermentation is 1:8, while addition accounts for 2~3% cream of material dry weight
Clear powder, slowly stirring is until dissolution, then sterilizing, enzyme deactivation under high-temperature and high-pressure conditions, optimal sterilizing, enzyme deactivation condition are 110 DEG C
The lactobacillus plantarum after inoculation is tamed at 37 DEG C~42 DEG C, lactobacillus acidophilus are cooled to after lower high pressure sterilization 10min, strain amount is
4~10% (lactobacillus plantarums, lactobacillus acidophilus 1:1) of the bacterium solution quality for fermentation liquid gross mass, optimum inoculation amount 6%, most
Good fermentation time is 48h.
Lactobacillus-fermented constantly generates the metabolites such as lactic acid, so that the Moringa pomace long period is in acid condition, in acid
Property under the conditions of cellulose glycosidic bond fracture, generate new reducing end under neutral, the macromolecular polymeric degree of Moringa dregs diet fibre
Constantly decline, is partially converted into non-digestible solvable polysaccharide (soluble dietary fiber), to improve soluble dietary fiber
Content.A small amount of skimmed milk power is added in experiment, and lactobacillus-fermented needed nutrient matter is provided.
(8) high-pressure homogeneous: to improve dietary fiber mouthfeel and need that partial size is made to become smaller, (generated by the stage fermentation of microorganism
Cellulase, hemicellulase, dextranase, pectase etc.) so that Moringa solid impurity particle is become smaller, short texture, it can obviously improve peppery
The wooden dietary fiber mouthfeel.At the same time, the impact capacity of high pressure homogenizer is big, can be by the further powder of Moringa dietary fiber particles
It is broken, and then improve its mouthfeel.
(9) vacuum freeze drying: the material after homogeneous is taken out, and is put into freeze-drying disk, it is dry to be transferred to vacuum refrigeration
In dry machine, it is frozen into solid-state at -10 DEG C~-50 DEG C, 20~40h is freeze-dried at vacuum (1.3~13Pa) keeps moisture direct
It is sublimed into gaseous state, makes material dewatering, obtains dietary fiber dry powder.The moisture content of freeze-drying Moringa dietary fiber in the present invention≤
5.0%.Vacuum freeze drying processing sample can make the edibility of product and mouthfeel become good.
(10) pulverize: the sample after freeze-drying is placed it in after common grinder crushes and is transferred in micronizer,
It is crushed to 200~300 mesh.
Moringa sample characteristics of for example variation before and after the processing and fiber content variation are as shown in Table 1 and Table 2 respectively.
Table 1
Swellability and retention ability are to measure two important indicators of dietary fiber quality.Utilize microbial fermentation Moringa slag system
Standby Moringa dietary fiber, achievees the purpose that be modified Moringa dietary fiber.Treated holds oily power for Moringa dietary fiber
1.06g/g, dilatancy 5.96mL/g, retention ability 4.64g/g, be respectively increased 47.22% before relatively handling, 42.28%,
63.96%；Effective grain size is 397.4nm, and molecule particles become smaller, 36.31% before partial size only accounts for processing that treated；After processing
The dispersion index of sample is 0.11, improves dispersibility, the cellulase for generation of mainly fermenting keeps the original degree of polymerization high
Diet structure is degraded to loose structure, i.e., fermentation in combining physical technique, which handles Moringa slag, can be improved the water holding of insoluble diedairy fiber
Power, in conjunction with physicochemical characteristics such as waterpower, expansive forces, the specific surface area of dietary fiber increases, and dispersion degree increases, and enhances the physiology of product
Function improves the organoleptic quality of dietary fiber.It especially improves the expansive force of dietary fiber and retention ability is improvement its function spy
The important embodiment of property.
Dietary fiber content changes table 2 before and after the processing
As shown in Table 2, the composition ratio of dietary fiber changes in Moringa after processing, water soluble dietary fiber content from
10.17% improves to 24.48%, is increased to original 2.4 times, optimizes dietary fiber structure, is more advantageous to raising effect effect
Fruit.Meanwhile the product characteristic of Moringa dietary fiber is optimized, and helps to improve intestinal flora, and have the work of gut purge, defaecation
With product quality is higher, improves Moringa value-added content of product and competitiveness.
Embodiment 2
Unlike the first embodiment, the present embodiment carries out mold fermentation using inoculation fermentation method: by smashed Moringa
Slag is transferred in fermentor after being dissolved in water according to solid-liquid ratio 1:8~10, and aspergillus niger, the Li's Trichoderma after domestication are added into
In fermentor (inoculation bacterium solution quality amount accounts for the 5~6% of quality of material), oxygenating fermentation, mixing speed sets 50~120r/min
Fermentation temperature is 33~35 DEG C, and fermentation time is 7~8d.Other operations are the same as embodiment 1.
Dietary fiber content variation is as shown in table 3 before and after the present embodiment Moringa Slag treatment.
Dietary fiber content changes table 3 before and after the processing
As shown in Table 3, the composition ratio of dietary fiber changes in Moringa after processing, water soluble dietary fiber content from
10.17% improves to 26.35%, is increased to original 2.6 times.
Embodiment 3
Based on parts by weight, 60 parts of Moringa dietary fiber dry powder prepared in the above embodiments, 15 parts of mangrove bark dry powder, cream are taken
Clear 12 parts of powder, 0.8 part of stevioside, 2 parts of maltodextrin, 0.5 part of magnesium stearate, 14 parts of drinkable water, part is mixed according to the proportion
The mixing speed for being placed on blender is 40~60r/min, and 1~3h of stirring is uniformly mixed, and must mix material, will mix material and is granulated,
Then it dries and the dry particl that water content is lower than 1.0% is made, it is last to select corresponding mold according to containing plate shape, size, weight
It is placed in tabletting in tablet press machine.It can be made into the product of corresponding package as needed, including packed, box-packed etc..According to national product matter
Amount standard detects product quality, and wherein dietary fiber content is not less than 55%, dispatches from the factory after qualified.
Claims (10)
1. a kind of preparation method of Moringa dietary fiber, which is characterized in that the preparation method operation is as follows: the pretreatment of Moringa slag
Then high pressure sterilization afterwards accesses mycotic spore suspension and ferments, secondary high-pressure sterilizing carried out after mold fermentation, then access lactic acid
Microzyme secondary fermentation；High-pressure homogeneous after secondary fermentation, vacuum freeze drying, crushing obtain Moringa dietary fiber, and the mould is black
Aspergillus and trichoderma reesei, the lactic acid bacteria are lactobacillus plantarum and lactobacillus acidophilus.
2. the preparation method of Moringa dietary fiber as described in claim 1, which is characterized in that the mycotic spore suspension preparation
Process is as follows: the aspergillus niger and trichoderma reesei 60~90h of culture of slant medium will be accessed, after inclined-plane covers with spore, with nothing
Bacterium water rinses inclined-plane, and bead dispersal spore is added, appropriate to dilute, and makes spore concentration 10 with blood counting chamber counting8~
109Within the scope of CFU/mL.
3. the preparation method of Moringa dietary fiber as claimed in claim 2, which is characterized in that black in the mycotic spore suspension
Aspergillus and Li's Trichoderma strain ratio 1:1~1:3, mycotic spore suspension accounts for the 1%~8% of quality of material when fermentation.
4. the preparation method of Moringa dietary fiber as claimed in claim 2, which is characterized in that mold fermentation process is as follows: institute
It states Moringa slag and is prepared into semi-solid solution according to solid-liquid ratio 2:1~1:2, be laid in after high pressure sterilization in stainless steel iron pan, material
With a thickness of 0.5~3.0cm, by after domestication aspergillus niger and Li's Trichoderma inoculation bacterium solution it is equal according to strain ratio 1:1~1:3
Even to be sprayed on material, inoculation bacterium solution quality accounts for the 1%~8% of quality of material, then covers one layer of preservative film, is put into 20~40
DEG C incubator or greenhouse in ferment, fermentation 3~10 days after overturn material, continue fermentation 5~14 days.
5. the preparation method of Moringa dietary fiber as claimed in claim 2, which is characterized in that mold fermentation process is as follows: institute
High pressure sterilization after Moringa slag is dissolved in water according to solid-liquid ratio 1:5~1:20 is stated, is then transferred in fermentor, it will be black after domestication
Aspergillus and Li's Trichoderma inoculation bacterium solution are added into fermentor according to strain ratio 1:1~1:3, and inoculation bacterium solution quality accounts for material
The 1%~8% of quality, oxygenating fermentation, mixing speed set 50~120r/min, and fermentation temperature is 28~37 DEG C, fermentation time
It is 3~10 days.
6. the preparation method of Moringa dietary fiber as described in claim 1, which is characterized in that the lactic acid bacteria fermentation process is such as
Under: material moisturizing to the solid-liquid ratio after collecting mold fermentation is 1:5~1:20, while addition accounts for the whey of material dry weight 1~5%
Powder, slowly stirring is cooled to 25 after sterilizing, 5~60min of enzyme deactivation under dissolution, then 100 DEG C~125 DEG C high-temperature and high-pressure conditions
~40 DEG C inoculation domestication after lactobacillus plantarums and lactobacillus acidophilus bacterium solution, bacterium solution quality be fermentation liquid gross mass 2%~
10%, the strain ratio of lactobacillus plantarum and lactobacillus acidophilus is 0.8~1.2:0.8~1.2, and fermentation time is for 24 hours~72h.
7. the preparation method of Moringa dietary fiber as described in claim 1, which is characterized in that the Moringa slag preprocessing process
It is as follows: the Moringa slag of collection to be dried under the conditions of 55 DEG C~75 DEG C, by the Moringa slag after being dried to moisture content lower than 8.0%
Crushed, crossed after 80~120 meshes according to Moringa ground-slag with flour mill or pulverizer: the ratio of water 1:5~20 adds 45~85 DEG C
Warm water stirs evenly.
8. the preparation method of Moringa dietary fiber as described in claim 1, which is characterized in that autoclave conditions are as follows: 115~
Sterilize 15~20min at 125 DEG C, and temperature is down to 50 DEG C or less and opens autoclave again after sterilizing.
9. a kind of Moringa dietary fiber that the preparation method as described in claim 1~8 is any obtains.
10. a kind of Moringa dietary fiber as claimed in claim 9 is preparing the application in Moringa dietary fiber lozenge, feature
It is, the Moringa dietary fiber lozenge includes the ingredient of following parts by weight: 50~70 parts of Moringa dietary fiber dry powder, mangrove bark
10~20 parts of dry powder, 10~15 parts of whey powder, 0.5~1.0 part of stevioside, 0.5~3.0 part of maltodextrin, magnesium stearate 0.1~
1.0 parts and 10~20 parts of drinkable water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811557494.8A CN109645488A (en) | 2018-12-19 | 2018-12-19 | A kind of Moringa dietary fiber and preparation method thereof application |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811557494.8A CN109645488A (en) | 2018-12-19 | 2018-12-19 | A kind of Moringa dietary fiber and preparation method thereof application |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109645488A true CN109645488A (en) | 2019-04-19 |
Family
ID=66115734
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811557494.8A Pending CN109645488A (en) | 2018-12-19 | 2018-12-19 | A kind of Moringa dietary fiber and preparation method thereof application |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109645488A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111134316A (en) * | 2019-12-27 | 2020-05-12 | 福州康来生物科技有限公司 | Preparation process and application of agaricus blazei dietary fiber |
| CN111647092A (en) * | 2020-06-05 | 2020-09-11 | 暨南大学 | Method for improving pachyman yield by utilizing semi-solid fermentation of trichoderma reesei and application of method |
| CN113729106A (en) * | 2020-05-29 | 2021-12-03 | 内蒙古伊利实业集团股份有限公司 | Fat-reducing ice cream and preparation method thereof |
| CN114365854A (en) * | 2022-01-26 | 2022-04-19 | 北京林业大学 | Method for preparing dietary fiber from Rosa roxburghii fruit residues and chewable tablet rich in dietary fiber |
| CN115299616A (en) * | 2022-08-30 | 2022-11-08 | 遵义职业技术学院 | Method for extracting dietary fiber by using capsicum skin residues |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103462124A (en) * | 2013-08-09 | 2013-12-25 | 陕西师范大学 | Apple whey soluble dietary fiber beverage and preparation method thereof |
| CN103462042A (en) * | 2013-08-27 | 2013-12-25 | 安徽农业大学 | Technology for preparing bamboo shoot dietary fiber by microbial fermentation method |
| CN104187746A (en) * | 2014-08-21 | 2014-12-10 | 河南科技大学 | Process for preparing soluble green gram spermoderm dietary fibers by using fermentation method |
| CN106173877A (en) * | 2016-07-25 | 2016-12-07 | 滨州中裕食品有限公司 | A kind of high-valued comprehensive utilization Testa Tritici prepares the new technology of dietary fiber |
| CN106262955A (en) * | 2016-09-24 | 2017-01-04 | 青岛嘉瑞生物技术有限公司 | A kind of method preparing Herba suadeae glaucae dietary fiber |
| CN106387924A (en) * | 2016-08-26 | 2017-02-15 | 山东胜伟园林科技有限公司 | Method for extracting dietary fibers for suaeda salsa |
| CN106723088A (en) * | 2016-12-08 | 2017-05-31 | 陕西易阳科技有限公司 | A kind of preparation method of wheat bran soluble dietary fiber |
| CN107334138A (en) * | 2017-07-05 | 2017-11-10 | 安徽胜华农业发展有限公司 | A kind of preparation method of Dietary Fiber from Pueraria piece |
| CN107772481A (en) * | 2017-09-26 | 2018-03-09 | 安徽省华之慧生态农业发展有限公司 | A kind of preparation method of the compound nutritional chewable tablets rich in soybean coat dietary fiber |
-
2018
- 2018-12-19 CN CN201811557494.8A patent/CN109645488A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103462124A (en) * | 2013-08-09 | 2013-12-25 | 陕西师范大学 | Apple whey soluble dietary fiber beverage and preparation method thereof |
| CN103462042A (en) * | 2013-08-27 | 2013-12-25 | 安徽农业大学 | Technology for preparing bamboo shoot dietary fiber by microbial fermentation method |
| CN104187746A (en) * | 2014-08-21 | 2014-12-10 | 河南科技大学 | Process for preparing soluble green gram spermoderm dietary fibers by using fermentation method |
| CN106173877A (en) * | 2016-07-25 | 2016-12-07 | 滨州中裕食品有限公司 | A kind of high-valued comprehensive utilization Testa Tritici prepares the new technology of dietary fiber |
| CN106387924A (en) * | 2016-08-26 | 2017-02-15 | 山东胜伟园林科技有限公司 | Method for extracting dietary fibers for suaeda salsa |
| CN106262955A (en) * | 2016-09-24 | 2017-01-04 | 青岛嘉瑞生物技术有限公司 | A kind of method preparing Herba suadeae glaucae dietary fiber |
| CN106723088A (en) * | 2016-12-08 | 2017-05-31 | 陕西易阳科技有限公司 | A kind of preparation method of wheat bran soluble dietary fiber |
| CN107334138A (en) * | 2017-07-05 | 2017-11-10 | 安徽胜华农业发展有限公司 | A kind of preparation method of Dietary Fiber from Pueraria piece |
| CN107772481A (en) * | 2017-09-26 | 2018-03-09 | 安徽省华之慧生态农业发展有限公司 | A kind of preparation method of the compound nutritional chewable tablets rich in soybean coat dietary fiber |
Non-Patent Citations (2)
| Title |
|---|
| SANDANAMUDI ANUDEEP，等: "Characterization of soluble dietary fiber from Moringa oleifera seeds and its immunomodulatory effects", 《INTERNATIONAL JOURNAL OF BIOLOGICALMACROMOLECULES》 * |
| 李伟伟等: "真菌及乳酸菌联合发酵对豆渣膳食纤维及理化特性的影响", 《食品与发酵工业》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111134316A (en) * | 2019-12-27 | 2020-05-12 | 福州康来生物科技有限公司 | Preparation process and application of agaricus blazei dietary fiber |
| CN113729106A (en) * | 2020-05-29 | 2021-12-03 | 内蒙古伊利实业集团股份有限公司 | Fat-reducing ice cream and preparation method thereof |
| CN111647092A (en) * | 2020-06-05 | 2020-09-11 | 暨南大学 | Method for improving pachyman yield by utilizing semi-solid fermentation of trichoderma reesei and application of method |
| CN114365854A (en) * | 2022-01-26 | 2022-04-19 | 北京林业大学 | Method for preparing dietary fiber from Rosa roxburghii fruit residues and chewable tablet rich in dietary fiber |
| CN115299616A (en) * | 2022-08-30 | 2022-11-08 | 遵义职业技术学院 | Method for extracting dietary fiber by using capsicum skin residues |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104489646B (en) | A kind of fruit and vegerable probiotic tablet and preparation method thereof | |
| CN109645488A (en) | A kind of Moringa dietary fiber and preparation method thereof application | |
| CN104509864B (en) | A kind of have nutritional health food improving gastrointestinal function and preparation method thereof | |
| CN106173773A (en) | A kind of ferment probiotic bacteria solid beverage and preparation method thereof | |
| CN104432092A (en) | Probiotic tablet and preparation method thereof | |
| CN104473183A (en) | Weight-losing probiotic tablets and preparation method thereof | |
| CN104872674A (en) | Medlar and red date enzyme and preparation method thereof | |
| CN104542977B (en) | A kind of health beverages and preparation method containing yam extract and bifidobacterium bifidum | |
| CN101524150B (en) | Microbial ecological agent and preparation method thereof | |
| CN106036311A (en) | Fermented chenopodium quinoa willd milk, flavored fermented chenopodium quinoa willd milk, chenopodium quinoa willd sour milk beverage and preparation method | |
| CN104544086A (en) | Health food capable of improving intestinal flora and preparation method of health food | |
| CN104543679A (en) | Probiotic-containing health food and preparation method thereof | |
| CN101775376A (en) | Compound bamboo shoot wall breaking enzyme and preparation method of bamboo shoot dietary fiber | |
| CN110432485A (en) | Dendrobium candidum fermentation liquid, drink and preparation method and purposes | |
| CN109105736A (en) | Utilize the fermented grain enzyme powder manufacturing method of the increase fermentation efficiency of the liquid strain bacteria culture fluid of inoculation solidification Bacillus strain | |
| CN104543680A (en) | Health food for resisting fatigue and improving gastrointestinal functions and preparation method of health food | |
| CN107509901A (en) | The method for preparing flavor edible mushroom juice using leavening is compounded | |
| CN107951011A (en) | A kind of method based on enzyme ferment coupling technique production Cordyceps militaris ferment | |
| CN109588704A (en) | A kind of amino acid pattern containing pueraria lobata relieves the effect of alcohol ferment | |
| CN113678977B (en) | Mixed ferment of cyperus esculentus dreg and sea buckthorn dreg, preparation method and application thereof | |
| CN114747706A (en) | Method for preparing high-quality apple juice with blood fat reducing function by coupling and co-fermenting monascus and lactobacillus plantarum | |
| CN110367429A (en) | A kind of preparation method of dried orange peel ferment drink | |
| CN101999673B (en) | Process for extracting dietary fibers from peony leaves by fermentation method | |
| CN112868786A (en) | Ficus carica probiotic product rich in dietary fiber and preparation method thereof | |
| CN103380885B (en) | Preparation method of bamboo shoot dietary fiber sheet |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190419 |
|
| RJ01 | Rejection of invention patent application after publication |