CN113508911A - Preparation method of shaddock peel dietary fiber - Google Patents
Preparation method of shaddock peel dietary fiber Download PDFInfo
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- CN113508911A CN113508911A CN202110825528.2A CN202110825528A CN113508911A CN 113508911 A CN113508911 A CN 113508911A CN 202110825528 A CN202110825528 A CN 202110825528A CN 113508911 A CN113508911 A CN 113508911A
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- 244000276331 Citrus maxima Species 0.000 title claims abstract description 57
- 235000001759 Citrus maxima Nutrition 0.000 title claims abstract description 53
- 235000013325 dietary fiber Nutrition 0.000 title claims abstract description 53
- 238000002360 preparation method Methods 0.000 title claims abstract description 25
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 46
- 238000001035 drying Methods 0.000 claims abstract description 41
- 108090000790 Enzymes Proteins 0.000 claims abstract description 22
- 102000004190 Enzymes Human genes 0.000 claims abstract description 22
- 239000006228 supernatant Substances 0.000 claims abstract description 18
- 238000000034 method Methods 0.000 claims abstract description 17
- 238000005406 washing Methods 0.000 claims abstract description 16
- 238000001556 precipitation Methods 0.000 claims abstract description 13
- 238000005119 centrifugation Methods 0.000 claims abstract description 11
- 238000009210 therapy by ultrasound Methods 0.000 claims abstract description 10
- 238000005238 degreasing Methods 0.000 claims abstract description 9
- 235000019441 ethanol Nutrition 0.000 claims description 22
- 229940088598 enzyme Drugs 0.000 claims description 21
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 claims description 18
- 238000002791 soaking Methods 0.000 claims description 13
- 239000000843 powder Substances 0.000 claims description 12
- 239000003208 petroleum Substances 0.000 claims description 9
- 230000009849 deactivation Effects 0.000 claims description 7
- 230000000415 inactivating effect Effects 0.000 claims description 6
- 108010059892 Cellulase Proteins 0.000 claims description 5
- 229940106157 cellulase Drugs 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 4
- 108010059820 Polygalacturonase Proteins 0.000 claims description 3
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 21
- 238000000605 extraction Methods 0.000 abstract description 15
- 235000013305 food Nutrition 0.000 abstract description 5
- 238000009776 industrial production Methods 0.000 abstract description 4
- 238000012545 processing Methods 0.000 abstract description 2
- 230000002779 inactivation Effects 0.000 abstract 1
- 239000000835 fiber Substances 0.000 description 9
- 239000003921 oil Substances 0.000 description 7
- 235000019198 oils Nutrition 0.000 description 7
- 238000010298 pulverizing process Methods 0.000 description 7
- 238000002137 ultrasound extraction Methods 0.000 description 7
- 238000001291 vacuum drying Methods 0.000 description 7
- 239000012153 distilled water Substances 0.000 description 5
- 239000010410 layer Substances 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 238000005520 cutting process Methods 0.000 description 4
- 238000001914 filtration Methods 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 238000003892 spreading Methods 0.000 description 4
- 230000007480 spreading Effects 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 239000002344 surface layer Substances 0.000 description 4
- 235000014121 butter Nutrition 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 230000002255 enzymatic effect Effects 0.000 description 3
- 239000008187 granular material Substances 0.000 description 3
- 230000007935 neutral effect Effects 0.000 description 3
- 238000000643 oven drying Methods 0.000 description 3
- 230000001376 precipitating effect Effects 0.000 description 3
- 238000007873 sieving Methods 0.000 description 3
- 238000005303 weighing Methods 0.000 description 3
- 206010016807 Fluid retention Diseases 0.000 description 2
- 239000002585 base Substances 0.000 description 2
- 238000005034 decoration Methods 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- 239000008158 vegetable oil Substances 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 238000004061 bleaching Methods 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000011247 coating layer Substances 0.000 description 1
- 230000007797 corrosion Effects 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000010419 fine particle Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
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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
- 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
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- Botany (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides a preparation method of shaddock peel dietary fiber, and belongs to the technical field of food processing. The preparation method comprises the steps of enzyme inactivation, drying, degreasing, crushing, enzymolysis, ultrasonic treatment, centrifugation, alcohol precipitation for drying supernatant, washing for drying filter residue and the like. The preparation method of the invention overcomes the problems of poor quality and low extraction rate of the shaddock peel dietary fiber in the prior art. The dietary fiber water holding capacity, expansibility and oil holding capacity of the shaddock peel can be effectively improved through a series of preparation methods, and the method is high in extraction rate, easy to operate and suitable for industrial production. The yield of the water-Soluble Dietary Fiber (SDF) obtained by the preparation method can reach 15.13%, and the yield of the water-Insoluble Dietary Fiber (IDF) can reach 65.72%.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation method of shaddock peel dietary fiber.
Background
The fiber is the main component in the pomelo peel, and the dietary fiber which can be digested and utilized by human body is extracted. The shaddock peel dietary fiber keeps the special fragrance of shaddock, has faint scent and pleasant smell, and can be used as an ingredient of food. The shaddock peel dietary fiber has the advantages of easily accepted flavor, color and luster, low cost and certain physiological and biochemical characteristics, can be used as a food ingredient for bakery foods such as bread, biscuits and cakes and other high-fiber/low-calorie foods, and can supplement the deficiency of the dietary fiber content in the products, reduce the calorie of the products and improve the structure and the flavor of the products.
The preparation method of the dietary fiber in the prior art comprises the following steps:
1. the chemical method comprises the following steps: although the chemical method is the most common method at present and has the characteristics of low preparation cost, simplicity, rapidness and the like, the change of the structural properties and the like of the dietary fibers is easy to cause and the loss of the activity, and the yield is low. The fiber product prepared by the acid-base method has poor color, difficult bleaching and poor quality, and has serious corrosion to an extraction container, a pipeline and a material pump under the conditions of high acid, high alkali and high temperature, and has the defects in the aspect of environmental protection.
2. An enzyme method comprises the following steps: the enzyme method for extracting the water-insoluble dietary fiber in the shaddock peel avoids the defects of low extraction efficiency and large damage to products of a chemical method, but the cost is too high due to the high price of an enzyme preparation, so that the industrial production is difficult to realize.
3. Ultrasonic assisted extraction method: the ultrasonic-assisted extraction of the water-soluble dietary fiber of the shaddock peel has the advantages of high extraction rate, white color and light smell. However, the cavitation effect generated by the ultrasonic wave destroys the cell structure of the pomelo pocket coating layer, so that the specific surface area of fiber particles is increased, more hydrophilic groups are exposed, and partial insoluble components are melted or molecular chains are broken, so that the fiber characteristics are changed.
Disclosure of Invention
The invention aims to provide a preparation method of shaddock peel dietary fiber, which is used for solving the problems of poor quality and low extraction rate of shaddock peel dietary fiber in the prior art.
In order to achieve the above object, the present invention provides the following technical solutions:
the invention provides a preparation method of shaddock peel dietary fiber, which comprises the following steps:
s1, inactivating enzyme of the shaddock peel;
s2, drying the shaddock peel after enzyme deactivation;
s3, degreasing the dried shaddock peel;
s4, crushing the degreased shaddock peel to obtain shaddock peel powder;
s5, sequentially carrying out enzymolysis, ultrasonic treatment and centrifugation on the obtained shaddock peel powder to obtain supernatant and filter residue;
s6, concentrating the supernatant obtained in the step S5 to obtain a concentrated solution, and sequentially performing alcohol precipitation and drying to obtain water-soluble dietary fibers;
and S7, washing and drying the filter residue obtained in the S5 sequentially to obtain the water-insoluble dietary fiber.
Preferably, the drying temperature in the step S2 is 60-85 ℃, and the drying is carried out until the weight is constant.
Preferably, the degreasing step is carried out by soaking in petroleum ether, the volume ratio of the petroleum ether to the shaddock peel in the step S3 is 3-6: 1, and the soaking time is 3-6 h.
Preferably, the particle size of the shaddock peel powder is 40-60 meshes.
Preferably, the enzyme used in the enzymolysis is cellulase or pectinase, the addition amount of the enzyme is 2.5-3.5% of the weight of the shaddock peel powder, the enzymolysis temperature is 40-50 ℃, and the enzymolysis time is 60-90 min.
Preferably, the ultrasonic treatment power is 200-400 w, and the treatment time is 20-40 min.
Preferably, the rotating speed of the centrifugation is 7000-9000 r/min, and the time of the centrifugation is 10-20 min.
Preferably, the concentration in the step S6 is 1/4-1/2 of the volume of the supernatant.
Preferably, the alcohol used for alcohol precipitation is absolute ethyl alcohol, the volume ratio of the absolute ethyl alcohol to the concentrated solution is 3-5: 1, and the alcohol precipitation time is 8-12 hours.
Preferably, the drying temperature in the step S6 and the drying temperature in the step S7 are independently 50-65 ℃, and the drying is carried out until the weight is constant.
The invention has the technical effects and advantages that:
the invention provides a preparation method of shaddock peel dietary fiber, which comprises the steps of enzyme deactivation, drying, degreasing, crushing, enzymolysis, ultrasonic treatment, centrifugation, alcohol precipitation for drying supernatant, water washing for drying filter residue and the like. The preparation method can effectively improve the water holding capacity, the expansibility and the oil holding capacity of the dietary fiber, has high extraction rate, is easy to operate, and is suitable for industrial production.
Detailed Description
The invention provides a preparation method of shaddock peel dietary fiber, which comprises the following steps:
s1, inactivating enzyme of the shaddock peel;
s2, drying the shaddock peel after enzyme deactivation;
s3, degreasing the dried shaddock peel;
s4, crushing the degreased shaddock peel to obtain shaddock peel powder;
s5, sequentially carrying out enzymolysis, ultrasonic treatment and centrifugation on the obtained shaddock peel powder to obtain supernatant and filter residue;
s6, concentrating the supernatant obtained in the step S5 to obtain a concentrated solution, and sequentially performing alcohol precipitation and drying to obtain water-soluble dietary fibers;
and S7, washing and drying the filter residue obtained in the S5 sequentially to obtain the water-insoluble dietary fiber.
The method also preferably comprises a pretreatment step before the enzyme deactivation step, and the pretreatment step preferably comprises the steps of removing the surface layer of the yellow oil cell layer of the shaddock peel, and cutting into fine particles.
The enzyme deactivation of the invention is preferably carried out by hot water bath.
The drying according to the invention is preferably a baking drying. In the invention, the drying temperature in the step S2 is preferably 60-85 ℃, more preferably 65-80 ℃, and further preferably 70-75 ℃; the drying is preferably to constant weight.
The degreasing is preferably carried out at room temperature by soaking in petroleum ether; in the invention, the volume ratio of the petroleum ether to the shaddock peel in the step S3 is preferably 3-6: 1, and the preferred volume ratio is 4-1; the soaking time is preferably 3-6 h, more preferably 4-5.5 h, and still more preferably 4.5-5 h.
The invention also preferably comprises a spreading and drying step before the crushing step; in the invention, the particle size of the shaddock peel powder is preferably 40-60 meshes, more preferably 45-55 meshes, and further preferably 48-52 meshes.
According to the invention, cellulase or pectinase is preferably adopted for enzymolysis, and the addition amount of the enzyme is preferably 2.5-3.5% of the weight of the shaddock peel powder, more preferably 2.8-3.2%, and still more preferably 2.9-3.0%; in the invention, the enzymolysis temperature is preferably 40-50 ℃, more preferably 42-48 ℃ and still more preferably 44-46 ℃; the enzymolysis time is preferably 60-90 min, more preferably 70-85 min, and still more preferably 75-80 min.
The ultrasonic treatment power is preferably 200-400 w, more preferably 250-350 w, and still more preferably 280-320 w; in the invention, the ultrasonic treatment time is preferably 20-40 min, more preferably 25-35 min, and still more preferably 28-32 min.
The centrifugal rotating speed is preferably 7000-9000 r/min, more preferably 7500-8500 r/min, and still more preferably 8000-8200 r/min; the time for centrifugation is preferably 10-20 min, more preferably 12-18 min, and still more preferably 14-16 min.
The concentration in step S6 is preferably reduced pressure concentration, and in the present invention, the concentration is preferably 1/4-1/2, and more preferably 3/10-2/5 of the volume of the supernatant.
The alcohol used for alcohol precipitation is preferably absolute ethyl alcohol; the alcohol precipitation is preferably carried out at room temperature; in the invention, the volume ratio of the absolute ethyl alcohol to the concentrated solution is 3-5: 1, and the preferred volume ratio is 3.5-4: 1; the alcohol precipitation time is preferably 8-12 h, and further preferably 9-11 h.
The method also preferably comprises a washing step before the drying step, wherein the washing is preferably 95% ethanol washing, and the washing is preferably 5-7 times; in the invention, the drying in the step S6 and the step S7 is preferably vacuum drying, and the drying temperature is independently preferably 50-65 ℃, and further preferably 55-60 ℃; the drying is preferably to constant weight.
The present invention preferably further includes a pulverization step after the drying step in the step S6 and the step S7, wherein the pulverized particle size is preferably 50 to 70 mesh.
The technical solutions provided by the present invention are described in detail below with reference to examples, but they should not be construed as limiting the scope of the present invention.
Example 1
Step 1:
removing surface layer of butter cell layer from fresh pericarpium Citri Grandis, cutting into fine granules, inactivating enzyme in water bath, taking out, cooling, draining, and oven drying at 65 deg.C to constant weight.
Step 2:
soaking the sample in petroleum ether with the volume 4 times that of the material at room temperature for 4 hours, spreading and drying in the air after soaking to obtain a degreased sample, and finally crushing the degreased sample and sieving the degreased sample with a 45-mesh sieve for later use.
And step 3:
adding 3.5% cellulase, acting at 45 deg.C for 65min, performing ultrasonic assisted extraction with 200w for 25min, centrifuging at 8000r/min for 10min, and collecting supernatant and residue.
And 4, step 4:
concentrating the supernatant under reduced pressure to 1/3, transferring into a beaker, adding 4 times of anhydrous ethanol, standing at room temperature for precipitating with ethanol for 10h, filtering, washing with 95% ethanol for 6 times, vacuum drying at 50 deg.C to constant weight, and pulverizing to obtain SDF (water soluble dietary fiber).
And 5:
washing the residue with distilled water to neutral, vacuum drying at 55 deg.C to constant weight, and pulverizing to obtain IDF (water insoluble dietary fiber).
Example 2
Step 1:
removing surface layer of butter cell layer from fresh pericarpium Citri Grandis, cutting into fine granules, inactivating enzyme in water bath, taking out, cooling, draining, and oven drying at 75 deg.C to constant weight.
Step 2:
soaking the sample in petroleum ether with the volume 4 times that of the material at room temperature for 3 hours, spreading and drying in the air after soaking to obtain a degreased sample, and finally crushing the degreased sample and sieving the degreased sample with a 50-mesh sieve for later use.
And step 3:
adding 3.0% pectase, acting at 50 deg.C for 80min, performing ultrasonic assisted extraction with 300w for 35min, centrifuging at 8000r/min for 15min, and collecting supernatant and residue.
And 4, step 4:
concentrating the supernatant under reduced pressure to 1/2, transferring into a beaker, adding 5 times of anhydrous ethanol, standing at room temperature for precipitating with ethanol for 8h, filtering, washing with 95% ethanol for 5 times, vacuum drying at 55 deg.C to constant weight, and pulverizing to obtain SDF (water soluble dietary fiber).
And 5:
washing the residue with distilled water to neutral, vacuum drying at 65 deg.C to constant weight, and pulverizing to obtain IDF (water insoluble dietary fiber).
Example 3
Step 1:
removing surface layer of butter cell layer from fresh pericarpium Citri Grandis, cutting into fine granules, inactivating enzyme in water bath, taking out, cooling, draining, and oven drying at 60 deg.C to constant weight.
Step 2:
soaking the sample in petroleum ether with the volume 5 times that of the material at room temperature for 3 hours, spreading and drying in the air after soaking to obtain a degreased sample, and finally crushing the degreased sample and sieving the degreased sample with a 60-mesh sieve for later use.
And step 3:
adding 2.5% cellulase, acting at 50 deg.C for 75min, performing ultrasonic extraction at 400w for 40min, centrifuging at 8200r/min for 10min, and collecting supernatant and residue.
And 4, step 4:
concentrating the supernatant under reduced pressure to 2/5, transferring into a beaker, adding 3 times of anhydrous ethanol, standing at room temperature for precipitating with ethanol for 11h, filtering, washing with 95% ethanol for 7 times, vacuum drying at 65 deg.C to constant weight, and pulverizing to obtain SDF (water soluble dietary fiber).
And 5:
washing the residue with distilled water to neutral, vacuum drying at 65 deg.C to constant weight, and pulverizing to obtain IDF (water insoluble dietary fiber).
Test examples
The following experimental groups were set up: the following measurement methods were used to measure the water retention, swelling power and oil retention in 12 experimental groups, i.e., microwave-assisted enzymatic extraction (SDF), microwave-assisted alkaline extraction (SDF), chemical extraction (acid-base combination method) (IDF), enzymatic extraction (SDF), enzymatic extraction (IDF), ultrasonic-assisted extraction (SDF), ultrasonic-assisted extraction (IDF), extraction by the method in example 1 (SDF), and extraction by the method in example 1 (IDF):
and (3) determining the water retention of the dietary fiber:
accurately weighing 1.000g of dietary fiber, soaking in distilled water for 2h at 25 deg.C, filtering with filter paper until no water drops, transferring the obtained dietary fiber into a small beaker after drying, and weighing.
Water holding capacity ≡ [ sample wet weight (g) -sample dry weight (g) ]/sample dry weight (g)
Determination of the expansibility of the dietary fiber:
1.000g of dietary fiber was accurately weighed and poured directly into a 10mL graduated cylinder, at which time the volume (mL) was recorded. The fiber was immersed in distilled water at room temperature for 24 hours, and the volume (mL) of the fiber freely expanded in the cylinder was read, and the expansion force per gram of fiber was converted.
Expansion force ≡ [ fiber volume after expansion (mL) -dry matter volume (mL) ]/dry weight of sample (g)
Determination of dietary fiber oil-retaining ability:
accurately weighing 1.000g dietary fiber in a 50mL centrifuge tube, adding 20g vegetable oil, standing at room temperature for 1h, centrifuging at 3000r/min for 20min, removing upper layer oil, and sucking dry the residual vegetable oil in the centrifuge tube with filter paper.
Oil holding force ═ sample mass after oil absorption (g) -sample dry weight (g) ]/sample dry weight (g)
The results of the experiment are shown in table 1:
TABLE 1
The preparation method of the shaddock peel dietary fiber comprises the steps of enzyme deactivation, drying, degreasing, crushing, enzymolysis, ultrasonic treatment, centrifugation, alcohol precipitation and drying of supernatant, washing of dried filter residue and the like. The preparation method can effectively improve the water holding capacity, the expansibility and the oil holding capacity of the dietary fiber, has high extraction rate, is easy to operate, and is suitable for industrial production.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (10)
1. A preparation method of shaddock peel dietary fiber is characterized by comprising the following steps:
s1, inactivating enzyme of the shaddock peel;
s2, drying the shaddock peel after enzyme deactivation;
s3, degreasing the dried shaddock peel;
s4, crushing the degreased shaddock peel to obtain shaddock peel powder;
s5, sequentially carrying out enzymolysis, ultrasonic treatment and centrifugation on the obtained shaddock peel powder to obtain supernatant and filter residue;
s6, concentrating the supernatant obtained in the step S5 to obtain a concentrated solution, and sequentially performing alcohol precipitation and drying to obtain water-soluble dietary fibers;
and S7, washing and drying the filter residue obtained in the S5 sequentially to obtain the water-insoluble dietary fiber.
2. The method for preparing the shaddock peel dietary fiber according to claim 1, wherein the drying temperature in the step S2 is 60-85 ℃ and the drying is carried out to a constant weight.
3. The preparation method of the shaddock peel dietary fiber according to claim 1 or 2, wherein the degreasing is carried out by soaking in petroleum ether, the volume ratio of the petroleum ether to the shaddock peel in the step S3 is 3-6: 1, and the soaking time is 3-6 h.
4. The preparation method of the shaddock peel dietary fiber as claimed in claim 3, wherein the particle size of the shaddock peel powder is 40-60 mesh.
5. The preparation method of the shaddock peel dietary fiber as claimed in claim 4, wherein the enzyme used in the enzymolysis is cellulase or pectinase, the addition amount of the enzyme is 2.5-3.5% of the weight of the shaddock peel powder, the enzymolysis temperature is 40-50 ℃, and the enzymolysis time is 60-90 min.
6. The preparation method of the shaddock peel dietary fiber as claimed in claim 1 or 5, wherein the ultrasonic treatment power is 200-400 w, and the treatment time is 20-40 min.
7. The preparation method of the shaddock peel dietary fiber as claimed in claim 6, wherein the rotation speed of the centrifugation is 7000 to 9000r/min, and the time of the centrifugation is 10 to 20 min.
8. The method for preparing dietary fiber from pomelo peel as claimed in claim 7, wherein the concentration in step S6 is 1/4-1/2 of the volume of the supernatant.
9. The preparation method of the shaddock ped dietary fiber as claimed in claim 8, wherein the alcohol used in the alcohol precipitation is absolute ethyl alcohol, the volume ratio of the absolute ethyl alcohol to the concentrated solution is 3-5: 1, and the alcohol precipitation time is 8-12 h.
10. The method for preparing the pomelo peel dietary fiber according to the claim 1, 8 or 9, wherein the drying temperature in the step S6 and the drying temperature in the step S7 are independently 50-65 ℃, and the drying is carried out to constant weight.
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| 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 |
| CN114557453A (en) * | 2022-01-25 | 2022-05-31 | 广东省农业科学院蚕业与农产品加工研究所 | Shaddock peel modified fiber and preparation method and application thereof |
| CN115336765A (en) * | 2022-08-22 | 2022-11-15 | 广东省农业科学院蚕业与农产品加工研究所 | Soluble dietary fiber, preparation method and probiotic application thereof |
| CN115886268A (en) * | 2021-12-31 | 2023-04-04 | 湖南中医药大学 | Insoluble dietary fiber and extraction method and application thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115886268A (en) * | 2021-12-31 | 2023-04-04 | 湖南中医药大学 | Insoluble dietary fiber and extraction method and application thereof |
| CN114557453A (en) * | 2022-01-25 | 2022-05-31 | 广东省农业科学院蚕业与农产品加工研究所 | Shaddock peel modified fiber and preparation method and application thereof |
| 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 |
| CN115336765A (en) * | 2022-08-22 | 2022-11-15 | 广东省农业科学院蚕业与农产品加工研究所 | Soluble dietary fiber, preparation method and probiotic application thereof |
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